LENTIL & BACON
SHEPHERD’S PIE
MAKES 4 TO 6 SERVINGS
HANDS-ON TIME 20 MINUTES
TOTAL TIME 40 MINUTES5 yellow potatoes, peeled and
cubed (about 1 kg)
¼ cup 35% whipping cream
2 tbsp unsalted butter
salt and pepper
1 tbsp olive oil
½ cup thick-cut bacon bits (lardons)
1 clove garlic, minced
1 small red onion, chopped
2 cups diced carrots
1 tsp cayenne pepper
1 tsp ground cumin
1 540 ml can lentils, rinsed
and drained
1 540 ml can whole tomatoes
1 tbsp tomato paste
⅓ cup shredded Gouda cheeseIn large pot of salted water, bring
potatoes to boil; reduce heat and
simmer until potatoes are tender,
about 20 minutes. Remove from
heat; drain well. Add cream and
butter; mash until smooth. Season
with salt and pepper; set aside.
Meanwhile, heat oil in saucepan
over medium heat; cook bacon bits
until crispy, about 5 minutes. Add
garlic, onion, carrots, cayenne and
cumin; cook, stirring, for 5 minutes.
Add lentils, tomatoes and tomato
paste; add salt and pepper to taste.
Bring to boil; reduce heat to simmer
and cook, uncovered, stirring
occasionally, for 10 minutes.
Spoon mixture into 11- x 7-inch
baking dish; spoon potatoes over top
to cover. Sprinkle Gouda over top.
Broil until cheese is lightly browned,
about 5 minutes. (Make-ahead: Let
cool; cover and refrigerate for up to
2 days or freeze for up to 2 months.)
PER EACH OF 6 SERVINGS about 655 cal, 22 g pro,
25 g total fat (12 g sat. fat), 85 g carb (16 g dietary
fibre, 12 g sugar), 55 mg chol, 785 mg sodium.Change it up
Add a spicy kick
with sliced
jalapeño peppers.92 | CANADIAN LIVING NOVEMBER 2019