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Black Lentil Charred Broccoli Shepherd's Pie - CaliZona

Approx. 1 1/2 hours to prep and cook + 20 to 25 minutes to bake.

8 to 10 servings

Ingredients

Mashed Potatoes

  • 2 Pounds Russet Potatoes - peeled - cut into small cubes
  • 2/3 Cups Milk
  • 6 Tablespoons Butter
  • 1 1/4 Teaspoons Pink Himalayan Salt or Sea Salt - or to taste
  • 1/2 Teaspoon Black Pepper

Lentils

  • 1 Cup Dried Black Lentils
  • 4 Cups Filtered Water
  • 1 Vegetable Bouillon Cube - unsalted
  • 1/2 Teaspoon Pink Himalayan Salt or Sea Salt - or to taste

Caramelized Onion

  • 2 Small White or Yellow Onions - thinly sliced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Filtered Water
  • 2 Tablespoons +1/3 Cup Dry White Wine - divided I used Sauvignon Blanc
  • 2 Cloves Garlic - minced
  • 1 Tablespoon Fresh Thyme or 1 teaspoon of dried
  • 1 Teaspoon Pink Himalayan Salt or Sea Salt - or to taste
  • 1 Tablespoon Butter
  • 2 Teaspoons Arrowroot Powder
  • 2 Vegetable Bouillon Cube - unsalted
  • 1/3 Cup Tomato Sauce - I used strained tomato sauce
  • 2 Tablespoons Filtered Water

Charred Broccoli

  • 2 Large Heads Broccoli - 8 Cups - roughly chopped - charring the broccoli literally halves in size
  • 3 Tablespoons Extra Virgin Olive Oil
  • 3/4 Teaspoon Pink Himalayan Salt or Sea Salt - or to taste
  • 1/4 Teaspoon Black Pepper

Instructions

Mashed Potatoes

  1. Start by peeling and then cutting potatoes into cubes, place potato cubes in a large pot and cover with filtered water.
  2. Bring to a boil and cook for about 20 minutes or until very tender.
  3. Use a timer and check at 15 minutes.
  4. Drain the potatoes and add back to the pot along with the butter. Mash well.
  5. When the butter is melted, add the milk, salt and pepper.
  6. Mix until fluffy.

Lentils

  1. Sort lentils to make sure there are no rocks then rinse and drain.
  2. Add the lentils, bouillon and salt to a medium pot covered with 2 inches of water.
  3. Bring to a boil then reduce to medium-low and simmer.
  4. Cook until just tender approx. 15 minutes.
  5. You don’t want them too soft because they will continue to cook in the oven.
  6. Check them at 15 minutes. They should be cooked but still firm.
  7. Strain and set aside.

Onions

  1. Slice the onions in half, cut the ends off and remove skin and slice into thin half circles.
  2. In a large sauté pan, add onion and cook on medium heat for 10 minutes, stirring after about 8 minutes.
  3. Add 1 tablespoon olive oil and 1 tablespoon water, deglaze the golden crust (fond) by scraping it with a wooden spoon and cook for 5 more minutes.
  4. Add 1 tablespoon wine, thyme, garlic and salt then deglaze (scrape up the fond) and cook for 5 more minutes.
  5. Add another tablespoon of wine, scrape the fond off the pan and set the pan aside. (A total of 20 minutes.)
  6. Add the butter to the onions and when melted stir in the arrowroot powder, add the wine and mash in the bouillon.
  7. Next, add the tomato sauce and lentils. Stir everything together.

Charred Broccoli

  1. Preheat oven to 425 degrees
  2. Line a baking sheet with parchment paper. Toss together the broccoli, oil, salt, and pepper.
  3. Spread out on the baking sheet and place on middle rack.
  4. Roast for 20 - 25 minutes or until broccoli is as charred as you like it.

Assemble

  1. Preheat oven to 400
  2. Spread the lentil/onion mix on the bottom of a 3-quart casserole dish then top with the broccoli.
  3. Evenly spread the mashed potatoes on top of the broccoli and smooth it out as best you can.
  4. Place on the middle rack and bake for 20 - 25 minutes or until slightly golden.