Thursday, March 24, 2011

Lentil Shepherd's Pie

I combined some of my favourite things for tonight's meal: lentils, potatoes, carrots and apples.  Thursdays are usually a casserole type of day because I can make the meal in the morning when baby is napping and the other kids are out.  Then when we get home from hockey in the afternoon I am just putting it in the oven and not having to worry about much else.  I LOVE shepherd's pie, it is definitely one of my personal faves although probably not up there on the rest of the family's lists.  I served it with a carrot and apple salad (with edamame and walnuts!) and some steamed green beans.  Nobody complained - I think they all enjoyed the meal - but no one enjoyed it as much as I did. <3

Lentil Shepherd's Pie

1 1/2 cups dried green lentils
1 onion
2-3 cloves minced garlic
3 sliced carrots
2 chopped celery
2 tsp Worcestershire sauce
1 tsp braggs
2 tbsp ketchup
1 tsp oregano
1/2 cup vegetable stock
2 tbsp chopped sage
handful of chopped parsley
1 can corn
6 chopped potatoes (skin on)
butter and milk

*Cook lentils according to package instructions
*Fill large pot with potatoes and enough water to cover them.  Bring to a boil and let simmer until easily pierced with a fork.
*While lentils and potatoes are cooking, saute onion and garlic in a large skillet.
*Add carrots and celery and cook until soft.
*Add worcestershire, braggs, ketchup, and spices
*Add cooked lentils and vegetable stock and bring to a boil.  Let simmer until reduced.
*Mash potatoes with butter and milk.
*Pour lentil mixture into a casserole dish, cover with canned corn, then potatoes
*Bake at 350 for 30-40 minutes

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