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
- Heat oil in a Dutch oven or sauce pan. Add onions and
carrots and sauté until onions are tender.
- Add chard, garlic, red pepper, bay leaf, paprika &
cayenne; continue to sauté for a couple of minutes.
- Add 2 cusps broth and lentil. Season with salt and pepper to taste.
- 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.
- Add cream to thicken broth; reduce liquid if needed.
- Scoop lentil-veggie mixture into oven-proof ramekins. Top with mashed potatoes; sprinkle top with Parmesan cheese and paprika.
- Bake in preheated 350° oven for 15 to 20 minutes until hot and bubbly.
- 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
- Heat oil in a Dutch oven or sauce pan. Add onions and carrots and sauté until onions are tender.
- Add chard, garlic, red pepper, bay leaf, paprika & cayenne; continue to sauté for a couple of minutes.
- Add 2 cusps broth and lentil. Season with salt and pepper to taste.
- 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.
- Add cream to thicken broth; reduce liquid if needed.
- Scoop lentil-veggie mixture into oven-proof ramekins. Top with mashed potatoes; sprinkle top with Parmesan cheese and paprika.
- Bake in preheated 350° oven for 15 to 20 minutes until hot and bubbly.
- Garnish with chopped parsley if desired.
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