Google+ Allergy-Free Vintage Cookery: Individual Lentil Shepherd's Pies


Sunday, November 27, 2011

Individual Lentil Shepherd's Pies

My mother-in-law was a rabid crafter whose ceramic creations could be found everywhere in her home.  Since her passing ten years ago, we've slowly inherited many of those creations, which makes my husband very happy as they remind him of his childhood home.  The dishes above were probably meant for mini souffles, but as I was making my umpteenth shepherd's pie the other night, I spotted them and thought, "Hey!  Mini pies!"  Anything to make a regular dinner seem more fun, right?

This recipe is an adaptation of one I saw online, but of course my computer crashed before I could record the website info, and even looking back through my internet history I can't find the page!  I did change the recipe to make it allergy free, but I hate not being able to give credit to the original source.  (I think it has something to do with Oldest Child Guilt.)  In any case, this lentil filling doesn't resemble meat, but still tastes earthy and filling with the addition of the steak-friendly flavors.

Individual Lentil Shepherd's Pies

1 package dry lentils
1/2 package frozen spinach (5 oz.)
2 Tbsp minced garlic
4 Tbsp red wine
2 Tbsp soy sauce
2 Tbsp steak seasoning (*see note)
1 cup hazelnut flour
salt and pepper to taste
6 cups leftover mashed potatoes (made with oil and rice milk)

Cook the lentils in water according to the package directions.  In a large pot, combine the spinach, garlic, wine, soy sauce and seasoning.  Heat to thaw the spinach, then add the cooked lentils.  Add salt and pepper to taste.  Remove from heat and stir in hazelnut flour.

Spoon filling equally into six small ramekins.  Top with 1 cup mashed potatoes on each.  Bake in a 375 degree F oven for about 30 minutes.  Serve warm.

*Note:  I used a Williams Sonoma product called Steakhouse Rub as my seasoning.  It contains garlic, onion, worcestershire, mustard seeds, sugar, coriander and tamarind.  You might like to substitute your favorite steak sauce, but you may need to reduce the liquid in your filling to compensate.  

Shared with Sunday School at Butter Believer and Monday Mania at the Healthy Home Economist and Just Another Meatless Monday at Hey What's For Dinner Mom? and the Homestead Barn Hop at The Prairie Homestead and the Ultimate Recipe Swap at Life as Mom.

1 comment:

  1. Yum! I have a lentil shepherds pie but mine has different flavors to it than this one. I will have to give yours a try.
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