Good Shepherd’s Pie (Gluten Free, Soy Free)
- 1 cup uncooked quinoa
- 1 cup leftover mashed potatoes or mashed cauliflower (I used Gena’s recipe from Choosing Raw for cashew-mashed cauliflower, otherwise known as raw mashed potatoes. Yum!)
- 1 small onion, chopped (about 1/3 cup)
- 1 tsp olive oil
- 8 oz broccoli, florets chopped small and stems sliced into 1/4″ rounds (a little less than 1 medium head)
- 1 small bell pepper, diced (NOT GREEN! Man, green bell peppers are the worst.)
- 2 medium carrots, diced
- 1/4 tsp dried basil
- 1 bay leaf
- 2 small tomatoes or 1 medium, chopped (of course done so on a plate to reserve all those nummy juices.)
- 1 bunch swiss chard or spinach
- 1 15-oz can lentils or 1 cup cooked lentils
Combine the quinoa in a medium saucepan with 2 cups water. Bring to a boil, cover, and simmer for 15-20 minutes. Turn off the heat and let stand for 10 minutes, covered. Fluff with a fork and set cooked quinoa aside.
Preheat the oven to 350°F.
Heat the oil in a large pot over medium heat. Saute the onion for about 5 minutes or until translucent and soft. Add the broccoli, pepper, carrots, basil, bay leaf, and tomatoes. Bring mixture to a “boil” (there’s really not enough liquid in here for a true boil, but just until the tomato juice starts bubbling), cover, turn heat to low, and simmer for 10 minutes. Add the swiss chard, cover, and cook until it has reduced greatly in size, stirring occasionally. Add the lentils and cooked quinoa and mix well.
Transfer mixture into an 8″x 8″ baking dish. Spread mashed potatoes/cauliflower over the top. Bake for 10-15 minutes until the top is golden brown (the most delicious color).
Adapted from The New Laurel’s Kitchen by Laurel Robertson.
Local Ingredients: Cauliflower from the Hilldale Farmer’s Market, red Cippolini onions from Jones Valley Farm, broccoli from Driftless Organics, purple bell pepper and swiss chard from Pederson’s Produce (no website! Sad), carrots from Harmony Valley Farm, heirloom tomatoes from Snug Haven.