Back to Veganism: Recipe #2 Shepherd’s Pie
This turned out so well! It requires a bit of prep and takes some time to make, so it’s not for a day when you’re in a rush.
1 tablespoon refined coconut oil
1 red onion, diced
2 garlic cloves, minced
1 teaspoon herbes de Provence
1 teaspoon fine sea salt
1.5 cups lentils
3-4 cups low sodium vegetable stock
2 tomatoes, cut in a half inch dice
1 bunch of chard, leafy parts only, in half inch strips
6 cups of mashed potatoes (recipe here)
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Preheat your oven to 350.
Heat the oil in a 4-6 quart stockpot on medium heat.
Add the onions and cook, stirring occasionally, for 1 minute.
Add the garlic, herbes de Provence, and half a teaspoon of sea salt, then stir occasionally for 1 minute.
Add the lentils and 2.5 cups of 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 — about 35-40 minutes. Add more stock if needed.
Stir in the tomatoes and transfer the lentil mixture to a 2 quart casserole dish, spreading it evenly.
Add half a cup of stock to the pot and return it to high heat.
When stock comes to a boil, add the chard and half a teaspoon of the sea salt.
Cook, stirring occasionally (of course), until the chard is tender and most of the liquid has been absorbed — about 4 minutes.
Add the chard to the casserole dish, spreading it evenly.
Place casserole dish on a rimmed baking sheet (to prevent drippage), and bake until thoroughly heated through and the potatoes are slightly browned — about 30 minutes.
