Lentil Stew Shepherd’s Pie: #SundaySupper

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly

Vegetarian twist on a classic Shepherd’s Pie with lentil stew, swiss chard, topped with mashed cauliflower/potatoes and slow roasted tomatoes.

The #SundaySupper theme this week is Thanksgiving leftovers. What? We’re planning leftovers before we’ve even had the meal?? I can only say that we’re planners here at #SundaySupper Central, and we’ve got your back. The array of dishes this week offers up some really creative ways to use just about anything left over from your amazing Thanksgiving meal.

Shepherd’s Pie is a classic English dish from the 1800’s that combined leftover lamb or mutton with vegetables and gravy in a casserole, topped with mashed potatoes, and baked until browned and bubbly. Some countries call these savory pies Cottage Pies, from the peasants who commonly made these pies in their cottages; but the English, sticklers for details, typically reserve the name Cottage Pie for those pies specifically using beef since shepherd’s generally herd lambs, and rarely cows. Just to add to the confusion, over time here in this country, a Shepherd’s Pie has come to mean any savory meat pie topped with mashed potatoes, but since we consume far more beef than lamb, most Shepard’s Pies in the US use beef. Still with me?

Well I took it a step further and made it vegetarian with layers of a lentil stew and Swiss chard.

Truthfully, it’s a pretty un-soupy stew to allow me to serve it on a plate, but feel free to add more broth if you wish. Just remember to re-balance the seasoning.

To complete the heresy (to some) of redefining a classic dish, and at the risk of offending mashed potato fans (I’m thinking of you Kevin), I substituted whipped roasted cauliflower with only a little potato in lieu of the more traditional mashed potatoes. The roasted tomatoes are added on top instead of in the lentil stew (where I would normally put them), more for the presentation than anything else. But once you dig in, the tomatoes will find the stew and all will be well :-).

Shepherd's Pie : The Wimpy Vegetarian

For those who really want a less vegetarian dish (I’m thinking of my husband here), I recommend adding sausage to the lentil stew. And since it’s Thanksgiving and all, I guess I should recommend turkey sausage, but I personally think pork sausage would be much better….

In this season of thanksgiving, I have much to be thankful for in my life. I have warm, dry shelter over my head, a well laden table, family I love and who mostly loves me, and good health to enjoy all of this with. I’m also thankful for having this outlet to express myself, and thankful you all show up when I do. I wish all of you a very Happy Thanksgiving, and hope you also have much to be thankful for. Safe travels to you on the roads of life.

Lentil Stew Shepherd’s Pie

     by Susan Pridmore

     Serves 4


Roasted Tomatoes

  • 3 tomatoes
  • Olive oil
  • Salt

Lentil Stew Layer

  • 3 cups of vegetable broth or water, divided
  • 1 cup dried green lentils
  • 3 cloves of garlic, peeled and smashed
  • 1 tablespoon olive oil
  • 3/4 cup celery
  • 1 cup yellow onion
  • 1 serrano chile, about 3/4 tablespoon minced (optional)
  • 1/2 cup chopped carrots
  • 1/8 t dried thyme
  • 1/8 t dried oregano
  • 1/4 t kosher salt
  • 3/4 cup sliced cherry tomatoes
  • 1 tablespoon balsamic vinegar
  • 1/4 cup red wine
  • 1/2 cup water

Swiss Chard Layer

  • 2 large bunches swiss chard
  • 1 tablespoon unsalted butter
  • 2 shallots sliced, about 3 tablespoons
  • 1/4 salt, to taste
  • 1/8 t nutmeg
  • 2 tablespoon crème fraiche

Cheesy Mashed Cauliflower Layer

  • 1/2 head of cauliflower
  • Olive oil
  • 1/2 russet potato, sliced into 1/2″ thick slabs
  • 1 tablespoon whipping cream
  • 1 tablespoon crème fraiche
  • 1/4 cup grated gruyere cheese
  • salt, pepper to taste


Roasted Tomatoes

  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. Slice the tomatoes in half across their width and place them on the lined baking sheet, with the cut side facing up. Drizzle with olive oil and sprinkle with a little salt.
  3. Roast for 90 minutes to 2 hours, or until puckered and slightly dry.

Lentil Stew Layer

  1. Bring 2 cups of broth to a simmer while you give the dried lentils a good rinse. Add the lentils to the broth, cover and reduce to a very low simmer. Simmer for 30 minutes, or until tender.
  2. In a sauté pan over medium heat, warm 1 tablespoon olive oil. Add the celery, onion, pepper, carrots, dried herbs, and salt. Sauté until tender and very fragrant.
  3. Add 2 cups of the cooked beans, or more if desired, and reserve the rest for another use. Add the cherry tomatoes, balsamic vinegar, wine, and water. Simmer for 10 minutes to mingle the flavors.
  4. Ladle onto the bottom of a casserole dish.

Swiss Chard Layer

  1. Bring a pot of salted water to a boil. Remove the toughest part of the bottom stem and discard. Slice the swiss chard across its width in 1 1/2″ strips; slice again lengthwise. Add the chard to the boiling water, reduce to a simmer, and simmer until tender – about 10 minutes.
  2. Drain well, squeezing out most of the water if necessary.
  3. In a medium sauté pan, melt the butter and sauté the shallot until tender. Add the cooked chard, salt, nutmeg, and crème fraiche. Stir until well combined, and arrange in the casserole dish on top of the lentil stew.

Cheesy Mashed Cauliflower Layer

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Slice the cauliflower into small pieces, toss in olive oil and roast for 30 minutes, or until tender.
  3. Simmer the potato slices in water until tender, about 10 minutes.
  4. Combine the cauliflower and potato in the bowl of a food processor fitted with a blade, and purée until as smooth as possible. Add the cream, crème fraiche, and cheese. Mix well in the food processor and add salt and pepper to taste.
  5. Spoon around the edges of the casserole, leaving a circular area open in the middle. Layer that area with the roasted tomatoes.
  6. Bake at 375 degrees F for 20 minutes or until hot and bubbly.
Powered by Recipage

Now go check out these amazing dishes from the rest of my #SundaySupper family for your Thanksgiving weekend! Because who can’t use more ideas for leftovers :-)

Breakfast & Brunch

Main Course

Soups, Salads, Sides & Starters

Sweets & Desserts

Wine Pairings for the Recipes Featured

Please join on us on Twitter throughout the day during #SundaySupper on November 18.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly


You like vegetables? Me too! Keep up to date, get exclusive recipes & don't miss a single delicious thing!

acorn squash stuffed featured
Fig and Maple Roasted Butternut Squash with Quinoa, Apple, and Fig Stuffing
Lightened Maple Carrot Flan
Broccoli, Cheese, Quinoa Casserol featured
Pumpkin Cappuccino Soup
Butternut Squash Risotto with Pears and Sage
Apple-Sweet Potato Panzanella 800X533
Mex stuffed sweet potatoes 800X533
hot buttered rum apple pie
double crusted apple galette 800X533
Plum Salad with Avocado and Mozzarella
Avocado Tomatillo Soup - 800 X 533


  1. Mary Ellen says

    Is there a good substitute for the white potatoes? I don’t eat white potatoes as they are not good for someone who has arthritis (they trigger the inflammatory process) so I stay away from them.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge