Vegetarian Shepherds Pie
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1-1/2 cups wine braised lentils (recipe to follow)2 lbs or so medium potatoes, I used 4 yellow2 cloves garlic2 clove garlic minced1-1/2 cups onion gravy (recipe to follow)2 cups shredded kale1/2 cup cheese (I used asiago)Braised lentils:1/2 cup dry lentils1 TBS olive oil 1/2 cup onion, diced1 large carrot, peeled and diced1/2 tsp thyme1/2 cups + 2 TBS vegetable brothOnion Gravy:1-1/2 TBS butter2 cups onions, thinly sliced into half moonssprinkle of thyme1 TBS balsamic vinegar2 cups vegetable broth1 TBS corn starch dissolved in 1 TBS watersaltpinch of sugar
In a small sauce pan, heat oil, cook onion, carrot and thyme about 5 minutes, add lentils, stir to coat. Add broth and bring to a lively simmer, add about 1/2 cup water (just enough to cover the whole mixture) cover and simmer for about 40 minutes.
Salt to taste. Then transfer to the bowl with the cooked kale.
To cook kale. Heat olive oil in a skillet add chard and minced garlic clove, season with salt and pepper and transfer to bowl.
To cook the mashed potatoes, cook spuds in just enough water to cover (no more) add two whole cloves of garlic and boil until tender using cooking water (as much as needed).
Onion Gravy
in a deep skillet heat butter, toss onions to coat and cook over medium low, stirring occasionally until jam like, about 25 minutes.
Add balsamic vinegar and cook 5 minutes more
Add the broth and bring to a lively simmer for about 10 minutes or until reduced by half, stir in cornstarch. Stir in sugar and salt.
To assemble: Mix cooked lentils + kale together in a pie dish, then top with mashed potato and finally sprinkle grated cheese. Cook at 350F for 25 minutes and then broil for 5 minutes.
Serving Size: 8 big pieces
Number of Servings: 8
Recipe submitted by SparkPeople user RUBYREDBUG81.
Salt to taste. Then transfer to the bowl with the cooked kale.
To cook kale. Heat olive oil in a skillet add chard and minced garlic clove, season with salt and pepper and transfer to bowl.
To cook the mashed potatoes, cook spuds in just enough water to cover (no more) add two whole cloves of garlic and boil until tender using cooking water (as much as needed).
Onion Gravy
in a deep skillet heat butter, toss onions to coat and cook over medium low, stirring occasionally until jam like, about 25 minutes.
Add balsamic vinegar and cook 5 minutes more
Add the broth and bring to a lively simmer for about 10 minutes or until reduced by half, stir in cornstarch. Stir in sugar and salt.
To assemble: Mix cooked lentils + kale together in a pie dish, then top with mashed potato and finally sprinkle grated cheese. Cook at 350F for 25 minutes and then broil for 5 minutes.
Serving Size: 8 big pieces
Number of Servings: 8
Recipe submitted by SparkPeople user RUBYREDBUG81.
Nutritional Info Amount Per Serving
- Calories: 238.6
- Total Fat: 11.0 g
- Cholesterol: 13.2 mg
- Sodium: 205.5 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 5.3 g
- Protein: 7.5 g
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