This updated, hearty, delicious casserole (or Hot Dish as they say here in MN) is a winner for St. Patrick's Day or any other day.
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 6people
Ingredients
Lentils
3/4cup French Lentilsor green lentils
1teaspoon kosher salt
Mashed Potatoes
2poundsYukon Gold potatoes
1/2cup whole milkor low fat milk
1cup grated parmesan
1/2cupsour creamoptional
2tablespoonsmelted butter
Shepherd's Pie Filling
2tablespoonsbutterdivided
8ouncesmushroomssliced thin
1teaspoondried thyme
1smallOnionchopped
2largecarrotschopped
2large clovesgarlicchopped
2tablespoonstomato paste
1tablespoongluten free flour mixor regular flour
1-2cupsvegetable broth
1cupfrozen peasthawed
1tablespoonbalsamic vinegar
Instructions
Cook the Lentils
Grab the lentils - I love these tiny French lentils - they have a lovely, peppery flavor. You can find them in the bulk section of your co-op or Whole Foods. If you don't have any, green lentils work fine too.
Place the lentils in 2 cups of water. Bring them to a boil, reduce the heat and simmer until most of the water has been absorbed and they are al dente - 20-30 minutes.
Set the lentils aside
Make the Mashed Potatoes
Peel and cut the potatoes into quarters. Bring to a boil and cook until soft - about 30 minutes
Drain the potatoes and add the melted butter, milk, sour cream and 3/4 cup of the parmesan cheese. Whip with a beater or mash with a masher. Set aside and keep warm
Make the Fabulous Filling
Preheat the oven to 375 degrees
Heat 2 tablespoons of butter in a dutch oven and add the mushrooms
Sauté the mushrooms until they begin to soften and brown - 8-10 minutes. Add the dried thyme and give them a stir
Add the chopped onions and carrots to the pan and cook until they begin to soften and brown - another 6-8 minutes
Add the garlic and sauté for another 30 seconds or so
Add the tomato paste and stir to combine
Add the flour and cook for about 2 minutes to allow the raw taste of the flour to subside
Add the cooked lentils and any leftover liquid. Cook for a bit until the mixture thickens - adding broth as you go, I like it to have a thick texture - so I usually only add about 1/2 to 3/4 cup of broth
Add the peas and simmer until they are warm
Add the balsamic vinegar, taste and adjust the seasonings. It may need some salt depending on how salty the broth is.
Assemble and Bake
Drop the mashed potatoes on top of the filling in large spoonfuls
Smooth the potatoes over the top of the pie and sprinkle the remaining 1/4 cup of parmesan cheese on the top
Bake until the filling is bubbling hot and the potatoes have browned nicely - 30-40 minutes
Serve with a salad and enjoy! It's not the prettiest dish, but it sure tastes great!