Lentil Shepherd’s Pie

Name: Lentil Shepherd’s Pie
Prep time: PTM
Cook time: PTM

portion(s)

preparation

cooking

ingredients

Main dish

Servings: 4
Preparation time: 25 minutes
Cooking time: 60 minutes
Cost per serving: $1.62
Storage: 3 days in the fridge. Can be frozen.
Kitchen tools: Measuring cups and spoons, cutting board, vegetable peeler, sharp knife, 8-inch square baking dish, large pot, can opener, frying pan, wooden spoon, colander, large bowl, fork (or potato masher)
Adapted from an original recipe developed by Joannie Bolduc, nutritionist and OLO health care practitioner (CIUSSS de la Capitale-Nationale).

Ingredients

2-3 sweet potatoes, peeled and diced (about 500 ml/2 cups) Or carrots or squash
2-3 regular potatoes, peeled and diced (about 500 ml/2 cups)
15 ml (1 tbsp) canola oil
1 large or 2 small yellow onions, peeled and chopped
3 celery sticks, chopped
5 ml (1 tsp) chili powder
1 can (540 ml) lentils, drained and rinsed
Salt, pepper and Tabasco-style hot sauce, to taste
500 ml (2 cups) frozen corn nibs
10 ml (2 tsp) curry powder
30 ml (2 tbsp) butter or non-hydrogenated margarine

Preparation

1. Place oven rack in the middle position and preheat the oven to 180^oC (350^oF). Oil an 8-inch square baking dish.

2. Place the sweet potatoes and regular potatoes in a large pot of salted water and bring to a boil over medium-high heat. Cook until tender (about 20 minutes).

3. Meanwhile, heat the oil in a frying pan over medium-high heat. Add the onions and celery and cook about 5 minutes.

4. Add the chili powder, lentils, salt, pepper and hot sauce. Cook about 2 minutes.

5. Pour the lentil mixture into the baking dish and spread.

6. Cover the lentil mixture with the corn nibs.

7. Drain the sweet potatoes and the regular potatoes. Place in a bowl and mash with a fork or a potato masher. Add the curry powder, butter, salt and pepper.

8. Spread the mashed potato mixture over the corn nibs and cook for 40 minutes

Tip: Use the cooking time to prepare your side dishes.

Variations: