Even if you love being in the kitchen, don’t you sometimes just want a break?… Not from baking cookies!… Never from baking cookies… But from the dinner grind?… Sure there’s the option of eating out, but for those of us on a budget (isn’t that everybody?), that can get expensive. For me, the more practical (and honestly, preferred) answer is leftovers. I love leftovers, and in my opinion there’s no better leftovers than a casserole.
This casserole was inspired by Shepherd’s Pie, but then danced off in it’s own direction. Instead of the traditional meat and gravy, we’re using lentils stewed in a tomato base for the filling. Chili powder compliments the tomato flavour (it’s not spicy), and frozen veggies are stirred in to add colour and texture variations (plus I love the little pops of sweetness from the corn 🙂 )… In case you are wondering why I’ve used two types of lentils, the brown lentils are for adding bulk to the filling, while the red lentils bind it.
What dinner makes your favourite leftovers?
Recipe Type: Entree
Makes: 6 servings
- 2 tbsp Olive Oil
- 1 Medium Onion
- 3 Garlic Cloves, minced
- 1 tbsp Chili Powder
- 1 cup Dry Brown Lentils
- 1/3 cup Dry Red Lentils
- 1 (540ml/19oz) can Diced Tomatoes (do not drain)
- 2 cup Hot Water
- 1 tbsp Bragg Liquid Aminos (or soy sauce)
- 2 cup Frozen Mixed Vegetables (corn, peas, green beans)
- 1/4 cup Nutritional Yeast
mashed potato topping:
- 3 lbs Russet Potatoes, peeled and diced
- 2 tbsp Olive Oil
- 1/3 cup Non-Dairy Milk (I used almond)
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt (or to taste)
In a large pot, heat oil over medium heat. Add onion and saute until translucent. Stir in garlic and chili powder and cook for 1 minute. Add brown lentils, red lentils, tomatoes with juice, hot water, and Bragg liquid aminos. Bring to a boil, then reduce the heat to medium-low. Simmer, partially covered, for 30 minutes or until the lentils are tender and most of the liquid has been absorbed (stir occasionally). Remove from heat and stir in the frozen vegetables and nutritional yeast.
Meanwhile, prepare the mashed potatoes. Place the potatoes into a large pot and cover them with water. Bring to a boil and cook until tender (approximately 12 minutes). Drain potatoes and return them to the pot. Coarsely mash, then add the oil, milk, garlic powder, and salt. Mash well.
Pre-heat oven to 375°F and lightly oil a 2.5 quart/2.3 litre casserole dish.
Scoop the lentil mixture into the prepared casserole dish and cover with mashed potatoes (I find it’s best to start the potatoes around the edges and work my way in. This prevents the filling from squishing up the sides of the dish.).
Bake for 30 minutes or until golden and bubbly. Allow the casserole to rest for 10 – 15 minutes before serving.