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Shepherd's Pie Recipe


Total Time:   0.0 min
Shepherd's Pie


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)


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)


Serve hot.   Top with American cheese.

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