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.