Lentil, Chicken & Mushroom Shepherd’s Pie

I promised you a few new recipes this week, so here is #2!

Last week, while wasting some time on Pinterest, I came across this photo. Looks awesome right?!

I immediately clicked on the image and ended up doing a quick look over the recipe HERE.  I found myself inspired right away and added this to my meal plan for the week with the idea to recreate my own verion with meat, sans recipe. Well, I spent about 45 minutes in my kitchen last night working away and managed to create something so unbelievably homey, earthy and comforting.  This recipe is even better than yesterday’s folks! 😉

Lentil, Chicken & Mushroom Shepherd’s Pie

Prep. time: approx. 45 min.
Bake time: 30 min.
Bake temp: 400 degrees F

What You Need:

  • 1 onion, chopped
  • olive oil
  • 1 1/4 C water
  • 1 C green lentils
  • 4 medium red potatoes
  • 1/3 C plain Greek yogurt
  • 1 package extra lean ground chicken (or turkey!)
  • 1 pack of mushrooms, sliced
  • 1 clove of garlic, minced
  • 2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp rosemary
  • 2-3 C spinach
  • parsley, for garnish

What You Do:

– let’s start off with the lentils.

– Bring a medium pot to a low-medium heat, add a small drizzle of olive oil and sautee your onion until it just begins to become transluscent.

– now, add your water and bring it up to a boil

– give your lentils a quick rinse and add them to the water

– stir it all together, then boil for another minute before covering and turning your heat way down to low. Set the timer for 20 minutes and leave it.

– now it’s time to multi-task a bit! 😉

– gather up your potatoes

– chop them up, put them in a pot and cover with water. Bring to a boil and keep them boiling until cooked.

– while the potatoes are boiling away, you can work on chopping up your delicious mushrooms!

– heat a medium-sized frying pan to medium and add your mushrooms and garlic along with a splash of olive oil

– cook those for about 5 minutes or so and then add your ground chicken (or turkey!)

– once it’s about a half way done toss in all your herbs along with some salt & pepper

– now, let it continue cooking while you work on the potatoes – they should be cooked now

– I’m a huge fan of whipping my potatoes with the hand-held blender vs. mashing. So all I added to the drained potatoes was the Greek yogurt before blending them until I got the nice soft and creamy consistancy. ** NOTE: leave the skin on!!! It looks prettier and you get those added nutrients!

– once you get to this point, your lentils should be more than ready (if the timer goes before getting to this point, just turn the heat off under them).  When the chicken is cooked through, add your lentils to the chicken & mushroom mixture

– stir it all up and then add your spinach.  It will look like a TON, but as you stir, it will shrink up right away.

– grab a nice big oven-safe casserole now and pour your meat/lentil mixture evenly on the bottom

– carefully spread your mashed potatoes on top, followed by a little sprinkling of parsley

– bake at 400 degrees for 30 minutes.

– when it’s ready, you should see some slight browning on the peaks of the potatoes. A little bit of crispy perfection. 🙂

Serve it up and ENJOY! 🙂

This is one of my longest recipes to create from start to finish, but I can promise you that it’s WELL worth it. I’m literally drooling again as I look at these images hoping that Chris left me enough to have another little spoonful for supper tonight! 😉


3 thoughts on “Lentil, Chicken & Mushroom Shepherd’s Pie

  1. Pingback: The Meal Plan: January 5-11, 2013 | My Pink Thumb

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