Lentil Shepherd’s Pie

As promised, another idea for leftover mashed potatoes. Or another excuse to make mashed potatoes. I suppose it is all a matter of perspective.

I specifically promised more mashed potato breakfasts. I’m not sure if this counts. We ate it for breakfast, but Chris and I are both pretty flexible in that regard. Neither of us has very strong meal/time-of-day connections.

Pancakes for dinner? Hamburgers for breakfast? Sure. Whatever. If Duke would be happy with it, chances are that either of us would be also.

It is interesting to see what people consider normal breakfast food in different places. I’m curious what we will see in Africa for breakfast foods, although I have a feeling that it might be influenced to some degree by colonialism there.

Most places we have gone, the egg seems to be pretty standard. Although the color of the yolk has been surprising in some cases. I’m pretty sure that the Chinese eggs I ate were salted duck eggs, they had a bright orange yolk.

In Japan, the breakfast appeared to be nearly the same as the other meals except that it often came with a side of fermented soybeans (natto). Thankfully, I do not recall having natto at any other meal. It must be an acquired taste.

My favorite region for breakfast is Northern Europe. What can I say, I like fish for breakfast. I suppose that Japan had that to offer, but one of my all-time favorite breakfasts is smoked fish on toast with a soft cheese and capers.

What do you like to eat for breakfast? Can dinner pass for breakfast at your house?

Adapted from Meals and Miles.

Ingredients:

  • 3/4 cup cooked lentils (I cook lentils in chicken or veggie broth in a 1:2 ratio, lentils:broth) 
  • 1 small onion, chopped
  • 1/4 cup chicken broth + a few splashes for mashing (I used 99% fat free broth)
  • 1 tablespoon whole wheat flour
  • 1 dash Worcestershire sauce
  • 2 glugs red wine
  • 1/4 cup corn (frozen works)
  • 1/4 cup peas (frozen works)
  • 1 medium potato (The original recipe called for a sweet potato.)
  • 1/2 oz cheese, shredded (I used Manchego)
  • salt and pepper to taste
  • oregano
  • garlic salt

Directions:

  • On the stove top heat up the lentils and onion. (I combined 1/2 cup lentils, 1 cup chicken broth, and onion, then simmered until the lentils softened since my lentils were not pre-cooked. I then took 3/4 cup of the cooked lentil and onion mixture for this dish.)
  • In a small bowl mix the chicken broth and flour.
  • Pour chicken broth mixture, Worcestershire sauce, and red wine over the lentils.
  • Bring to a boil, then simmer for 5 -10 minutes or until sauce reduces.
  • Once sauce appears thick add the corn, peas and spices.
  • Poke several holes in a potato and microwave for ~4 minutes until soft. (Alternatively, use leftover mashed potatoes.)
  • Mash the soft potato with some chicken broth
  • Place the lentil combination in an oven safe bowl, then layer mashed potato on top.
  • Bake at 375 for 10 minutes, then remove, top with cheese and broil for 5 more minutes.

Servings ~ 2 (Chris and I split this) or 1 huge serving (Chris would have been happy to eat this all by himself)
Calories (based on 2 servings) ~ 275, Fat ~ 3 g, Carbohydrates ~ 47 g, Protein ~ 14 g

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6 comments
  1. brannyboilsover said:

    You must be so excited. I spent a summer as a young girl in Nairobi and surrounding areas. We generally had eggs and toast for breakfast, but I suspect my hosts went out of their way to please my 11 year old desires. The dish I remember best is African White Cake, which is not a dessert at all. It was sort of a bland, firm, polenta-like carb served with the meat and stewed greens. Ugh, I would love to recreate that!

    And I’m totally with you on the definition of breakfast. If it was good last night for dinner why wouldn’t it be good for breakfast!? The only foods I stay away from in the morning are overly sweet ones. I just can’t handle that.

    (Just one picky thing: it is Shepherd. I guess I only notice this because I own a German Shepherd Dog)

    • Brit said:

      I nearly to the point of “I can barely sleep, I’m so excited!”

      Hopefully I can get some cookbooks there, we’ll see. I got one in Peru but, honestly it is just really hard to use because of ingredient availability. I would imagine that would be easier if I were in or near a big city.

      Thanks for the spell check! I’m an enginerd who can’t spell worth a darn. I figure that I am fortunate to at least know a few words to spell incorrectly. 🙂

  2. Geez, Brit, you’re really going to make me get out the potato masher aren’t you? That’s looks so gooey and comforting. I have a package of lentils that have been awaiting some inspiration like this.

  3. Lisa said:

    I like breakfast foods anytime of day, but for some reason I don’t really like lunch or supper foods for breakfast. Especially an early morning breakfast. I can get behind a big brunch, but I am very much a cereal/bagel/fruit/milk/coffee and sometimes eggs/bacon sort of breakfast person. ” One of my all-time favorite breakfasts is smoked fish on toast with a soft cheese and capers” – this quote made me smile because I think my H would say the exact same thing. He loves smoked salmon on toast or bagel with capers and cheese.

    Happy packing and preparing for your trip. You guys are going to have a fantastic time!! So excited for you 😀 You leave in less than a week, right?

  4. Jena said:

    You are so creative w/ food! I’m slightly jealous! This looks delish. I always see stuff on your blog I want to try and then never remember. I wish wordpress had a way I could star recipes! I saw that little print button at the bottom of the entry {which I’ve never noticed before} so I printed it out. I will try this, eventually!

    Have fun on your trip!! So exciting!

  5. I will eat stereotypical breakfast foods any time of day, but I’ve also eaten some nontypical things for breakfast. I guess my only rule is nothing heavy on wheat before about 3pm — it just makes me too tired. Everything else is fair game. Fish and cheese for breakfast? Yes.

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