Friday, 21 October 2011

Food Friday- looking for comfort food

The frosty, foggy morning has me seeking comfort food. I do not think I can convince my family to eat Shepard's pie again this week, although it is a new favourite recipe.

Found this in my October issue of Eating Well magazine. Even my carnivore husband enjoys it.

  • 1 pound Yukon Gold or white potatoes, peeled and cut into 1 inch chunks
  • 1/2 cup buttermilk (I have used regular on occasion it was fine)
  • 1 Tbsp. butter
  • 3/4 tsp salt, divided
  • 1/2 tsp freshly ground pepper, divided
  • 1 Tbsp. extra-virgin olive oil
  • 1 large onion, finely diced
  • 1/2 c finely chopped carrot
  • 1 Tbsp. water
  • 3/4 cup frozen cor kernels, thawed
  • 1 tsp. chopped fresh thyme or 1/2 tsp dried
  • 3 Tbsp all purpose flour
  • 14 oz vegetable broth
  • 1 1/2 cup cooked or canned (rinsed) lentils
Directions: (1) Place potatoes in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat. Reduce heat to medium, partially cover and cook until tender, 10 to 15 minutes. Drain and return the potatoes to the pot. Add buttermilk, butter and 1/4 teaspoon each salt and pepper. Mash until mostly smooth. (2) While potatoes are cooking, position rack in upper third of oven; preheat broiler. Coat four 10-12 ounce broiler-safe ramekins (or an 8 inch broiler safe baking dish) with cooking spray. Place ramekins on a broiler safe tray. (3) Heat oil in skillet over medium high heat. Add onion, carrot, and water. Cover and cook, stirring occasionally, until softened, about 3-5 minutes. Stir in corn, thyme and the remaining1/2 tsp salt and 1/4 tsp. pepper, cook stirring occasionally for 2 minutes. Sprinkle with flour and stir to coat. Stir in broth. Bring to a simmer; cook, stirring one minute. Stir in lentils and cook, stirring constantly for 2 minutes. (4) Divide the lentil mixture among the prepared ramekins (or spread in baking dish). Top with mashed potatoes. Broil, rotating halfway through, until potato lightly browned in spots, 6-10 minutes.

Speaking of comfort food, check out Laurel's bread (or lack thereof) post from Germany.


  1. Ooh, this sounds good. I've only had this kind of pie before once: in London with ground beef at the bottom and LOVED it. I need to make something like this at home now that it's getting colder and comfort food is called for :)

  2. Yes, a very British dish for sure. My daughter "discovered" it at a British friend's house and said- why do you not make it? Because if I had made it she would not have tried it! You will be surprised how meaty the lentils feel.

  3. We're trying to eat less meat and this sounds good - will give it a try!

  4. I love Sheppard's pie when I'm in need of some comfort. This recipe looks like you wouldn't even miss the meat, there's so much other good stuff in it.

  5. That's true. I've used lentils in other dishes and they substituted well. Maybe I need to try both versions at home - beef and vegetarian. The cold season is just starting after all.

  6. I'm going to have to try that, looks good!