Upside Down Lentil Shepherd's Pie
Our meal comfort zone includes recipes like curry, dal, lentil vegetable soup, bean chili and tacos. You'll find versions of all these recipes on the blog. But occasionally we're in the mood for retro comfort, so I'll challenge myself to step out of my usual way of thinking and revisit some American classics like sloppy joes, chili mac, and shepherd's pie. Recently I made the Upside Down Shepherd's Pie I’m sharing today, and it was a fun and festive break from the norm.
I call it a shepherd's pie because it has the two expected elements of mashed potatoes and a saucy filling, only layered in reverse. But that's where the similarities end. Black (or French green lentils), onions, garlic, and mushrooms simmer in a white wine, lemon, turmeric sauce and are served over garlicky mashed potatoes. In the recipe I suggest an optional topping for added brightness and acidity, such as Dijon mustard, horseradish cream or cranberry sauce. Serve this with the roasted Brussels sprout salad with lemon and dill, and it makes a particularly festive meal.
Upside Down Lentil Shepherd's Pie
Serves 6
Notes: Recipe calls for black or French green lentils that have been soaked overnight, to ensure easier digestion and quicker cooking. This recipe does not accommodate unsoaked lentils, which would require longer cooking time, more liquid, and more seasoning. Enjoy the shepherd's pie as is, or consider topping with one of the suggested options below for added brightness and acidity.
2 Tbsp. extra-virgin olive oil
1 onion, halved and sliced thinly
1-8 oz package crimini (or baby bella) mushrooms, roughly sliced or quartered
4 cloves garlic, thinly sliced
2 tsp. ground turmeric
1/4 tsp. cinnamon
3/4 cup dry white wine
1 1/2 cups black lentils or green French/Puy lentils (soaked overnight, drained and rinsed)
3 1/2 cups water, recently boiled in a tea kettle
Zest and juice of 1 large, juicy lemon
1 tsp. salt and black pepper to taste
Half bunch kale, chopped
Topping suggestion: Dijon mustard, fresh horseradish grated on microplane, horseradish cream or cranberry sauce.
Mashed potatoes (recipe ideas below)
Set tea kettle to boil and heat a large saute pan with high sides (or a Dutch oven / soup pot) over medium heat. Add oil and onion. Cook 5 minutes, then add mushrooms. Cook another 5 minutes, or until vegetables have softened and browned slightly. Add more oil if pan becomes dry.
Stir in garlic, turmeric and cinnamon and cook another minute. Deglaze with white wine, scraping up brown bits from the bottom.
Allow wine to reduce slightly (~ 30-60 seconds). Add lentils, water, lemon zest and juice, salt and pepper. Cover and raise heat to high. Once water comes to a boil, reduce heat to maintain a steady simmer.
Keep covered and cook 15 minutes. Stir in kale and cook another 5-10 minutes, until lentils are al dente. During this time, make sure lentils are at least partially submerged in liquid. Add more water if needed. (Lentils should not absorb all the water, you want a saucy end result. And remember black lentils and green Puy lentils retain their shape and bite when cooked. You're not cooking them until soft and mushy.)
Plate mashed potatoes in individual bowls, using the back of a spoon to make a well in the center. Spoon lentils with sauce into the center of mashed potatoes, allowing sauce to run around the bowl. Serve with topping(s) if desired.
Mashed Potatoes
My mashed potato making is rustic at best, and I don’t use a recipe. I like to use yellow potatoes with the skin on, and mash them with a potato masher and the following ingredients: butter, extra-virgin olive oil, oat milk (or whatever milk is on hand), plenty of salt and pepper, and garlic powder or roasted garlic.
If you'd like an exact recipe, see here and here.
Lemon & Dill Roasted Brussels Sprout Salad
Notes: This is a recipe formula, not an exact recipe. You can't mess it up. It makes a great side salad as is, but it would work equally well with steamed broccoli instead of Brussels. And for a separate meal, consider turning this salad into a heartier grain and salad side-in-one or a complete salad meal by adding cooked quinoa or barley, sliced red onion, and blue cheese or feta.
To the bottom of a large mixing bowl, mix together equal parts extra-virgin olive oil and lemon juice, a spoonful of Dijon mustard, dried thyme (optional), salt and pepper.* Add roasted Brussels sprouts, dried cherries (or cranberries), toasted pecans and fresh dill, chopped.
*If you'd like a vinaigrette recipe, use this French vinaigrette, replacing apple cider vinegar with lemon. You might not use all the dressing, depending on quantity of Brussels sprouts.