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Shepherd's Pie Recipe


 


Total Time:   0.0 min
Shepherd's Pie

Ingredients:

1 tablespoon coconut oil
2 shallots, sliced thin
2 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon rosemary
1/2 teaspoon thyme
1 1/2 cups lentils
3 cups vegetable stock
2 tomatoes, diced
6 cups mashed potatoes
Leaves from 1 bunch of chard
1 cup American cheese, shredded (optional)

Directions:

1.  Preheat oven to 350 F
2.  Heat oil in 4 quart stock pot over medium heat
3.  Add shallots, and cook for 1 minute.  Stir occasionally.
4.  Add garlic, herbs, and 1/2 teaspoon of the salt.  Cook for 1 minute, or until shallots are brown.
5.  Add lentils and 2 1/2 cups of the vegetable stock.  Increase heat to high and bring to a boil.
6.  Once boiling, reduce to a simmer and cover.  Cook until the lentils are tender (35-40 Minutes).
7.  Stir in tomatoes, then pour lentil mixture into a casserole dish.
8.  Add remaining 1/2 cup vegetable stock to the pot, and set to high heat.  Bring to a boil.
9.  Once boiling, add chard leaves and the remaining salt.
10.  Cook until chard is tender, stirring occasionally. (3-5 minutes)
11.  Add chard to casserole dish, spread evenly.
12.  Add a layer of mashed potatoes evenly across the top of the casserole.
13.  Bake casserole dish until potatoes are slightly browned, and until cooked through.  (approx 35 min)

Tips:

Serve hot.   Top with American cheese.


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