This weekends family dinner was all about comfort food. We attended a funeral for one of my Mom’s best friends which is never an easy thing to do. Being around all of our family and friends though certainly brought comfort during a sad time. So when Sundays family dinner rolled around, I knew that this Hungry Southern Belle should serve up some comfort food but with a healthy twist of course. We LOVE Shepard’s Pie when it starts to get cool outside and this recipe didn’t disappoint. For my traditional animal protein lovers, you could certainly add some ground lamb or beef, but we all loved the recipe just as it’s written. I used a lentil blend from Costco that included green, red and beluga black lentils. The varying level of flavors was a perfect combination with the other vegetables and finally the creamy potato top with a slight crust to finish. Perfection! Enjoy y’all!
Lentil Shepard’s Pie
(Recipe courtesy of Simple Truth Organics – serves 8)
- 6 medium red potatoes (1 1/2 lb, quartered)
- 1 cup lentils, rinsed & drained
- 1 cup vegetable broth
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 large carrots, roughly chopped
- 2 cloves garlic, minced
- 1/2 cup frozen peas
- 1/2 tsp thyme (or rosemary)
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup whole fat milk
- 1/2 cup Parmesan cheese
- 2 tbsp unsalted butter or olive oil
- Pinch of cayenne pepper
Cook potatoes in boiling water for 25 minutes, until tender. Drain well, set aside.
Bring lentils, broth, and 1 cup of water to a boil in a medium pot. Boil 3 minutes, then reduce heat and simmer until lentils are tender, about 30 minutes.
Preheat oven to 350 degrees Fahrenheit. Coat medium casserole dish with cooking spray and set aside.
Meanwhile, heat oil in skillet over medium heat. Saute onion, carrots and garlic until onions are translucent and carrots start to become tender, about 10 minutes.
Remove from heat, and stir in peas, thyme, sea salt and ground black pepper. Stir cooked lentils into mixture.
Mash potatoes or whip with electric mixer, adding milk, cheese, butter and cayenne pepper.
Transfer lentil mixture to casserole dish. Spoon mashed potatoes over lentil mixture, and smooth to evenly cover.
Bake 30 minutes. Let sit 5 minutes before serving.