Lentil Shepherd’s Pie -- vegetarian comfort food in a dish!

The rest of our Farmers Market Swiss chard and leftover mashed potatoes were the inspiration for this vegetarian-based Shepherd’s Pie. Just like its meat-filled counterpart, it is comfort food in a dish and  packed with protein.

Lentil Shepherd’s Pie     Makes 4 small to medium individual pies
2 to 3 tablespoons olive oil
1 medium onion, chopped finely
2 carrots, diced
4 to 5 leaves Swiss chard, stem removed & coarsely chopped
3 cloves garlic, chopped finely
About ¼ cup roasted red pepper
1 bay leaf
1 teaspoon paprika
Dash of 2 of cayenne pepper
2 to 3 cups chicken broth
¾ to 1 cup brown lentils 
Kosher salt and coarse pepper to taste
3 to 4 tablespoons heavy cream
Mashed potatoes -- about 2 cups
Toppings if desired: Parmesan cheese & paprika / parsley
  1. Heat oil in a Dutch oven or sauce pan. Add onions and carrots and sauté until onions are tender.
  2. Add chard, garlic, red pepper, bay leaf, paprika & cayenne; continue to sauté for a couple of minutes.
  3. Add 2 cusps broth and lentil. Season with salt and pepper to taste.
  4. Bring broth to a boil, reduce heat and simmer, covered, for about 30 to 40 minutes until lentils are tender; add additional broth only if needed. Check seasonings and adjust if needed.
  5. Add cream to thicken broth; reduce liquid if needed.
  6. Scoop lentil-veggie mixture into oven-proof ramekins. Top with mashed potatoes; sprinkle top with Parmesan cheese and paprika.
  7. Bake in preheated 350° oven for 15 to 20 minutes until hot and bubbly.
  8. Garnish with chopped parsley if desired.
Recipe without photos . . .
Lentil Shepherd’s Pie     Makes 4 small to medium individual pies
2 to 3 tablespoons olive oil
1 medium onion, chopped finely
2 carrots, diced
4 to 5 leaves Swiss chard, stem removed & coarsely chopped
3 cloves garlic, chopped finely
About ¼ cup roasted red pepper
1 bay leaf
1 teaspoon paprika
Dash of 2 of cayenne pepper
2 to 3 cups chicken broth
¾ to 1 cup brown lentils 
Kosher salt and coarse pepper to taste
3 to 4 tablespoons heavy cream
Mashed potatoes -- about 2 cups
Toppings if desired: Parmesan cheese & paprika / parsley
  1. Heat oil in a Dutch oven or sauce pan. Add onions and carrots and sauté until onions are tender.
  2. Add chard, garlic, red pepper, bay leaf, paprika & cayenne; continue to sauté for a couple of minutes.
  3. Add 2 cusps broth and lentil. Season with salt and pepper to taste.
  4. Bring broth to a boil, reduce heat and simmer, covered, for about 30 to 40 minutes until lentils are tender; add additional broth only if needed.  Check seasonings and adjust if needed.
  5. Add cream to thicken broth; reduce liquid if needed.
  6. Scoop lentil-veggie mixture into oven-proof ramekins. Top with mashed potatoes; sprinkle top with Parmesan cheese and paprika.
  7. Bake in preheated 350° oven for 15 to 20 minutes until hot and bubbly.
  8. Garnish with chopped parsley if desired.

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