Lentil based shepherd pie

Lentils are awesome – and did you know:

In 2010, Canada accounted for 32% of world pea production and 38.5% of world lentil production. With exports expanding rapidly along with production over the last two decades, Canada now accounts for approximately 35% of global pulse trade each year.

shepherds-pie

Having promised majadra for dinner, I decide to do a take on it, in the form of a shepherds pie. I used a parallel approach to create the dish.

Ingredients:
1 clove of garlic – roasted
2 cup lentils
2 onions – diced
1/2 cup strained tomatoes
1 cup corn
1 cup peas
1 cup carrots – slices or diced
6 – 8 potatoes – diced
1/2 cup 10% cream
2 eggs
1 tablespoon olive oil
1/8 cup butter
1 cup cottage cheese
1 cup panko bread crumbs
1 teaspoon oregano
salt
pepper

Recipe:

  1. Start by checking the lentils for rocks and twigs and then rinse.
  2. In a pot, and add the lentils and 4 cups of water and bring to boil. Cook until mostly done.
  3. In a second pot, add the potatoes and enough water to cover and bring to boil. Cook until tender.
  4. In a pan and over medium heat, add the oil and diced onions. Cook until caramelize.
  5. Add strained tomatoes to the onions and reduce slightly.
  6. Once caramelized, add carrots and cook until mostly tender.
  7. Once tender, add the peas and corn and heat through.
  8. Mix into the cooked lentils
  9. To the cooked potatoes, add butter, cream, and roasted garlic. Mash until smooth and season to taste.
  10. Fold in the cottage cheese.
  11. In a baking dish, layer the lentils, then the potatoes.
  12. In a bowl, season panko with a bit of olive oil, oregano, and salt and pepper . Mix well.
  13. Top the potatoes wit  h the panko.
  14. Bake at 350 for 45 minutes.
  15. Bake at 450 for 10 minutes or until the top in perfectly browned.
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