Shepherd's Pie from Rory Freedman
Makes 6 to 8 servings
If you're feeling fancy, instead of a 2-quart casserole dish, you can serve this in eight 1-cup ramekins. Divide the ingredients among them and check them after only 20 minutes in the oven.
1 tablespoon refined coconut oil
2 shallots, thinly sliced
2 garlic cloves, minced
1 teaspoon herbes de Provence (see note)
1 teaspoon fine sea salt
1 1/2 cups dry lentils
3 cups low-sodium vegetable stock
2 tomatoes, cut into 1/2-inch dice
1 bunch (about 1/2 pound) chard leafy parts only, cut into 1/2-inch strips
6 cups Rory Freedman's Mashed Potatoes
Preheat oven to 350 F.
Heat the oil in a 4- to 6-quart stockpot over medium. Add the shallots and cook, stirring occasionally, for 1 minute. Add the garlic, herbes de Provence, and 1/2 teaspoon of the salt and cook, stirring occasionally, for 1 minute, or until the shallots are browned. Add the lentils and 2 1/2 cups of the vegetable stock, increase the heat to high, and bring to a boil. Reduce to a simmer, cover, and cook until the lentils are tender and the stock is absorbed, 35 to 40 minutes. Stir in the tomatoes and transfer the lentil mixture to a 2-quart casserole dish, spreading it evenly.
Add the remaining 1/2 cup of stock to the pot and return it to high heat. When the stock comes to a boil, add the chard and the remaining 1/2 teaspoon of salt. Cook, stirring occasionally, until the chard is tender and the liquid has been absorbed, about 4 minutes. (If the pan gets dry before the chard is cooked, add more stock, 2 tablespoons at a time.) Add the chard to a casserole dish, spreading it evenly. Top with the mashed potatoes, spreading them evenly.
Place the casserole dish on a rimmed baking sheet and bake until thoroughly heated through and the potatoes are slightly browned, about 30 minutes. Serve warm.
Note: Herbes de Provence is a dried herb blend. If you can't find it at your supermarket, try a specialty food store - or substitute dried sage, thyme, rosemary, marjoram, or a combination.
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