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Lentil Stew Shepherd's Pie

Cuisine: Legumes
Servings: 4

Ingredients

Roasted Tomatoes

  • 3 to matoes
  • 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 teaspoon dried thyme
  • 1/8 teaspoon dried oregano
  • 1/4 teaspoon 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 teaspoon nutmeg
  • 2 tablespoon crème fraiche

Cheesy Mashed Cauliflower Layer

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

Instructions

Roasted Tomatoes

  • Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  • 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.
  • Roast for 90 minutes to 2 hours, or until puckered and slightly dry.

Lentil Stew Layer

  • 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.
  • 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.
  • 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.
  • Ladle onto the bottom of a casserole dish.

Swiss Chard Layer

  • 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.
  • Drain well, squeezing out most of the water if necessary.
  • 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

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Slice the cauliflower into small pieces, toss in olive oil and roast for 30 minutes, or until tender.
  • Simmer the potato slices in water until tender, about 10 minutes.
  • 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.
  • Spoon around the edges of the casserole, leaving a circular area open in the middle. Layer that area with the roasted tomatoes.
  • Bake at 375 degrees F for 20 minutes or until hot and bubbly.

Notes