Upside Down Lentil Sheperd's Pie



Upside Down Lentil Shepherd's Pie Photo by Rebecca of http://www.ezrapoundcake.com/



I have recently developed a thing for Puy lentils (AKA French lentils) and they are my new go to vegetarian ingredient for delicious meatless meals. I know...of all things to get excited about. Lentils. Sorry!



Anthony's Braised Lentils...yum!

One of my all time favourite braised Puy lentil recipes (pictured above) is from The Main by Anthony Sedlak and you can view it here. Anytime I make the preciously mentioned dish, I get friends, no wait, I force friends to try it as it is so unbelievabley delicious. Seriously. So when I saw Rebecca's version of Upside Down Lentil Shepherd's Pie, I immediately bookmarked it to try. 

The result?

Fab-u-lous. Meaty in flavour, texture and taste. Lick your bowl good. Stick to your ribs without adding on the pounds. Yup. It's a keeper.

Upside-Down Lentil Shepherd’s PieRecipe from Rebecca of Ezra Pound Cake
Adapted from Isa Chandra Moskowitz’s “Appetite for Reduction”
Makes 4 servings; 210 calories per serving (Cauliflower Mashed Potatoes counted separately)

Ingredients:
•2 teaspoons olive oil
•1 onion, chopped finel
•4 ounces (1 1/2 cups) shiitake mushrooms, chopped (Feel free to substitute another mushroom.)
•4 cloves garlic, minced
•1/2 teaspoon dried tarragon or oregano
•2 teaspoons dried thyme
•1/2 teaspoon salt
•Freshly ground black pepper, to taste
•1 1/3 cup carrots (about 4), peeled and diced small
•3/4 cup du Puy lentils, rinsed
•3 cups vegetable broth
•1 tablespoon Worcestershire sauce (vegan if desired)
•1/2 cup frozen corn
•1/2 cup frozen peas
•1 recipe Cauliflower Mashed Potatoes (recipe below)

Directions:
1. Heat the oil in a 4-quart pot or Dutch oven over medium-high heat. Add the onions, and saute them until translucent, about 4 minutes.

2. Add the mushrooms, garlic, tarragon, thyme, salt and pepper. Saute for 5 minutes.

3. Add the carrots, lentils and broth. Cover and bring to a boil, then lower the heat to a simmer and cook for about 25 minutes, stirring every once in a while.

4. By this point, the lentils should be tender, and most of the broth should be absorbed. (If that hasn’t happened, then keep the pot covered and simmer the lentils a while longer. Conversely, if the broth has evaporated and the lentils are not soft, then add a bit of water and simmer.)

5. When the lentils are soft, stir in the Worcestershire sauce, corn and peas. Let the mixture sit off the heat for 10 minutes or so for maximum flavor. Taste and adjust the seasonings.
6. To Serve: Spoon a cup of Cauliflower Mashed Potatoes into a bowl, and top it with a cup of lentils.

Cauliflower Mashed Potatoes
Makes 4 servings; 190 calories per serving

Ingredients:
•2 russet potatoes, cut into 3/4-inch pieces (about 1 1/2 pounds)
•1/2 head cauliflower, cut into florets (1 pound, or about 3 cups)
•1 tablespoon olive oil
•2 to 4 tablespoons vegetable broth
•1/2 teaspoon salt
•Freshly ground black pepper, to taste

Directions:
1. Place the potatoes in a 4-quart pot, and fill it with enough cold water to cover them, making sure there are about 4 inches of extra water on top (for when you add the cauliflower). Bring the potatoes to a boil.

2. Once the water is boiling, add the cauliflower, and lower the heat to a simmer. Cook for about 15 minutes, until the potatoes and cauliflower are tender.

3. Drain them in a colander, return them to the pot, and use a potato masher to mash them a bit.

4. Add the oil, 2 tablespoons of broth, and the salt and pepper. Mash a bit more. Use a fork to make sure all the seasoning are mixed well.

5. If needed, add another 2 tablespoons of broth. Taste, and adjust seasonings. Serve warm.