Vegetarian Shepherd's Pie

I did a vegetarian Shepherd's Pie a little while ago and kept it in my "non-published (blogged) stack of recipes". I don't give you all my recipes. You see, I'm hoping to publish a cookbook one day so I need to have new material. I don't think anybody would buy a book if they can find the same recipes for free on my blog right? But anyways...It's just hard sometimes to keep them for myself, especially when I'm really happy with the results....

Ingredients

Serves 4

For the lentils

3 cups of cooked lentils (I used the red lentils but you can use any others)

Fresh parsley

Salt and pepper

Mix all ingredients together

For the veggies

3 tbsp of olive oil

3 leeks, cut in rings of 1/4 inch, washed in a big bowl of cold water and drained

2 turnips of approximately 1/2 lb each, cut into 1/2 inch cubes.

4 carrots, cut into 1/2 inch cubes.

3 tbsp butter

3 tbsp flour

4 cups of chicken stock (or vegetarian stock - for the true vegetarians)

2-3 tbsp fresh oregano

1 medium garlic clove, minced

For the greens

3 cups of "just wilted" greens of your choice (I used kale, but you can use any other greens like; turnip greens, Swiss chard or spinach - although the spinach might be too delicate and might end up over cooked)

1 medium garlic clove, minced (to be added just after the greens are wilted)

Salt and pepper

For the mashed potatoes

4 big baking potatoes, cut in cubes, cooked and mashed

Seasoned to your liking (mine had 1/2 & 1/2, bit of butter, more garlic -it protects you against the flu-, salt and pepper)

For the topping

Breadcrumbs

Parmesan cheese

3 tbsp of coconut oil

Pre-heat oven to 375 degrees

Transfer lentils to bottom of a 3-qt shallow oven safe dish. Heat the olive oil in a large non-stick skillet. When oil is hot but not smoking, add the leeks. Cook for 2-3 minutes or until soft. Add turnips and carrots, cook for 3 minutes. Transfer veggies to plate and set aside for a minute. In a separate bowl, using a fork, mix butter and flour together and set aside. Add chicken stock to skillet (same one you used for the veggies - no need to wash it). Bring to a simmer. Whisk in your butter/flour mixture. Whisk until you achieve a nice smooth, slightly thick sauce, 2-3 minutes. Add veggies and cook until carrots and turnips are just cooked - not mushy-. Add fresh oregano and garlic. Transfer to oven safe dish on top of the lentils. Add the wilted greens over the veggies and finish with one layer of mashed potatoes. Over the top; sprinkle some breadcrumbs, grate some fresh Parmesan and place 3-4 dots of coconut oil.

Bake for 20-30 minutes and broil the top for 1-2 minutes so it's nice and crispy.