Recipe. You Won't Want to Miss This!
This dish is a crowd pleaser! Serve with a simple green salad or slaw.
1/2 lb. chopped beef or lamb (I use chopped sirloin)*
1/2 cup rinsed red lentils
1 cup corn kernels (frozen, thawed under cold water)
1/2 medium onion, chopped
3 tbsp. extra virgin olive oil
2 heaping tbsp. tomato paste
3 cups vegetable broth
1/2 tsp. thyme
1/2 tsp. oregano
1/8 tsp. crushed red pepper
1/2 tsp. sea salt
3 shakes of your favorite hot sauce (I use habenera)
3-4 small/medium size Yukon Gold or red potatoes
1/4 cup milk (2% or 4%)
2 tbsp. unsalted butter
Salt and pepper to taste
1/4 cup grated or shaved aged cheddar cheese
Fresh chopped parley for garnish
Heat large skillet or sauté pan, add olive oil. Add onion and cook until softened, then add thyme, oregano, red pepper and chopped meat. Cook until pink in meat is gone.
Add tomato paste and spread around, then add lentils, broth, salt and hot sauce. Reduce heat to simmer. Simmer gently with lid set leaving a small opening.
Simmer mixture for approximately 25-30 minutes. While it is cooking, cut potatoes into pieces—6-8 pieces per potato according to size. Add water to potatoes in saucepan just to cover. Salt water. Cover and bring to boil. Lower heat to medium, set lid to allow a small opening, and cook for approximately 10 minutes, checking for doneness. Potatoes are done when a fork or knife goes easily into the potato pieces.
When done, drain the potatoes and return to the saucepan on low (the lowest heat). Add milk, butter, salt and pepper. Allow milk to warm and butter to melt. Turn off heat and mash the potatoes incorporating all the ingredients, leaving skins on. Set aside.
Stir corn into meat/lentil mixture. Spoon mixture into a casserole, or if your skillet is over proof, use it! Spoon mashed potatoes on top of base and spread evenly. Try to gauge the size of the pan so that the potato topping is an inch+ thick. If too large a pan, the mashed potato layer will be thin and can dry out when it is baked.
Optionally, top with cheddar cheese and fresh chopped parsley. Bake at 350 degrees for approximately 20 minutes, or until cheese has melted and is slightly browned.
*I am going to try a vegetarian version of this recipe. My idea is to eliminate the meat and add mushrooms and increase red lentils to 1 cup for starters, keeping the rest of the recipe as is. I will update if it works out!!