Lentil Kale “Shepherd’s Pie”

Shepherd’s pie is traditionally made with ground or minced lamb. So which protein source are we herding here? Lentils. They tend to wander off, as you know. This is a great option for a vegetarian meal that doesn’t include cheese. Lentils are supremely nutritious, offering a good deal of iron, fiber, protein and folate. A member of the cruciferous family, kale is practically perfect with high levels of vitamins A, K and C.

And yet, somehow despite all of its nutritional splendor, with its comforting mashed potatoes and shallot-y goodness, this dish turns out to be moist, fluffy and flavorful.

Lentil Kale “Shepherd’s Pie” – serves 4 – 6

1 shallot, diced
1 1/4 C dried brown lentils
1 t dried thyme
4 3/4 C vegetable stock
1 bunch kale (about 15 leaves) chopped into 1 inch pieces
3 T butter
2 lbs baking potatoes, peeled and chopped
1/4 C milk
salt to taste

Start off by boiling the potatoes in water in a large stockpot for 10- 15 minutes until fork tender. Drain. Either mash or whip the potatoes using a stand mixer. Gently stir in one tablespoon of butter and the milk until just combined. Salt to taste and set aside.

Check the lentils for little stones and remove any if you find them. I like to do this by pouring them out onto a dinner plate so that they’re one level of lentils deep so that you can see any impostors. If checking this way, you’ll probably need to work in batches.

Saute the shallot in one tablespoon of butter in a large saucepan over medium heat until translucent. Add 4 cups of the stock and lentils. Cover. Bring to a boil, lower heat and simmer 30 minutes. Remove the cover and simmer for another 10 minutes until the liquid is absorbed and concentrated.

Meanwhile, melt one tablespoon of butter over medium-high in a frying pan. Add the kale, lower the heat to medium and saute 5 minutes. Add the remaining 3/4 cup of stock and cover. Lower heat to medium low and continue to cook until completely wilted, 15 minutes.

Pre-heat the oven to 400 degrees.

Spread half of the mashed potatoes in the bottom of an 8 inch baking dish or pie plate. Arrange the kale over the potatoes. Evenly distribute the lentils over the kale. Top with mashed potatoes.

Bake 25 – 30 minutes until the top is golden brown.