LENTIL TRUFFLE SHEPHERD’S PIE

A time-saver is to purchase the lentils already cooked. Some natural grocers carry them in the refrigerated or produce departments.The truffle flavor up-levels the whole dish.

Have you noticed how many restaurants now offer gluten-free and dairy-free options? I remember when finding food “in the wild” was a challenge. Now, it’s amazing how far we’ve come in accommodating different dietary needs. When I first started coaching, clients were intimidated by eating out. They had to ask for substitutions on menus or just give in to whatever was on the menu. It was tough, but now it’s so much easier to find what you need.

As a Floridian, we spend a lot of time at Disney, and one day at Hollywood Studios, my husband and I were browsing the menu at the Brown Derby. I spotted the Shepherd’s Pie, a plant-based option with black lentils and truffle mashed potatoes. It sounded so delicious that I knew I had to try it.

The recipe looks a bit complicated, and it might take some time, but trust me, it goes quickly. If you can find the lentils already cooked, it’s a huge time-saver. I haven’t tried this with canned lentils, but I’ve seen cooked lentils in the refrigerated section at Trader Joe’s.

I hope you give this recipe a try! If you do, please leave a comment below or post a photo and tag me on social media. I love hearing from you and seeing your creations as much as I love truffle mash!

Living Delish & Nutrish: Tina Wells

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Lentil Shepherd’s Pie

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

Ingredients

• 8 ounces black or beluga lentils
• 2 Tablespoons olive oil or avocado oil
• 1 medium onion, diced, or one large leek
• 2 carrots, diced
• 1 teaspoon Herbs de Provence
• 1/2 cup organic vegetable stock
• 2 to 3 medium sized russet potatoes, peeled and diced
• 2 to 3 cloves garlic, peeled
• 2 Tablespoons ghee, plus additional for topping casserole
• 1/2 cup organic coconut milk (could vary slightly, depending on finished consistency of potatoes)
• 1 Tablespoon truffle oil, optional
• salt and pepper to taste

Method

1. Rinse the lentils and sift through them with your hands to remove any foreign matter (sometimes small stones can make it through the sorting process).
2. Cook according to the package directions in salted water until al dente. Drain and set aside, reserving the pot to boil the potatoes.
3. While the lentils are cooking, prepare the vegetables. Cut the onion (or leek) and carrots into 1/4 inch dice. Peel the potatoes and dice into 1/2 inch dice. Peel the garlic cloves. Set aside.
4. In a sauté pan large enough to accommodate the carrot, onion and lentils, heat the oil on medium heat. Add the onion and carrot and sauté until softened and tender. Season to taste with salt and pepper. Stir in the cooked lentils, Herbs de Provence and vegetable broth. Simmer on low until the liquid is absorbed.
5. Preheat the oven to 350º.
6. While the lentils are simmering, add the potatoes and garlic cloves to the pot reserved from the lentils. Cover with water and add salt. Boil until tender, then drain.
7. Place the cooked potatoes into the bowl of a stand mixer, or into a mixing bowl and use a hand mixer. Add the ghee and mix the potatoes until mashed, then add the coconut milk slowly to make a smooth, creamy mixture. Add the truffle oil, if using. The potatoes should be a spreadable consistency. Season with salt and pepper to taste.
8. Prepare a 6" X 8" casserole dish with a light coating of olive or avocado oil or spray. Pour the lentils into the casserole and flatten with the back of a spatula. Pour the potatoes over the lentils and spread to cover, creating an even layer. Place small pats of ghee evenly over the top of the potatoes. Place into the oven and bake until potatoes are golden brown, about 20 minutes. Allow to rest slightly before serving.
9. Serve with more roasted root vegetables if you like.

Pro Tip

A time-saver is to purchase the lentils already cooked. Some natural grocers carry them in the refrigerated or produce departments. The truffle oil is not necessary, but adds a wonderful savory flavor to the casserole. (Who doesn't love truffle mash?)

Nutrition Disclaimer: Nutrition is intended for informational purposes only. Any nutritional information on livingdelishandnutrish.com should only be used as a general guideline and is provided as a courtesy, there is no guarantee that it is completely accurate.

https://livingdelishandnutrish.com/recipe/lentil-truffle-shepherds-pie

©Tina Wells Luxury Brands, LLC

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