Skillet Gardener's Pie

(You say tomato, I say... )

I believe it was the great poetess Paula Dean who said that the quickest way to a man's heart is through mashed potatoes. Almost universally adored, this culinary treat is also almost always contended. Even within the same household, vast divergences exist. My mother, for example, prefers hers with olive oil and garlic as the base. Some only add cream, others add butter. Amy is a fan of both, and she really mashes them! Pureed potatoes is more like it. I've always prefered a bit of character in my potatoes: leave the skins on, and don't worry about the chunks. I'll add maybe a touch of milk, but just enough to moisten. I could digress into the pure joy of adding carrots, but we haven't the time.

Most often, I consent to Amy's idea of mashed potatoes, only because it makes her so darned happy. That's my job, after all (and best I not forget it)! This time, though, I got away with it. How are you supposed to make a rustic skillet pie with some silky potatoes? The egg here is not in my typical modus, but functionally, it made the potatoes sit up more, which was just what the situation called for.

Ah, well... I guess we should just call the whole thing off!

Skillet Shepherd Style Lentil Pie
(Serves 2)

For the mashed potato topping:
1 pounds potatoes
1/4 cup skim milk
1 egg
salt and pepper, to taste

For the filling:
3 ounces onion, diced
1 tsp garlic, minced
3 ounces carrots, diced
2 ounces celery, diced
3 ounces lentils
hickory smoke salt
2 cups vegetable broth
3 ounces green beans
3/4 teaspoons thyme
1/2 tsp rosemary, minced
1/4 teaspoon sage
1 1/2 tsp cornstarch
1 tbsp water
extra rosemary for garnish

Preheat the oven to 350 degrees.

Cut potatoes into cubes. Boil until tender. Drain and let cool, then add in egg and milk and smash with a spoon until creamy. Season with salt and pepper.

While potatoes are cooling, heat a cast iron skillet over medium low. Add the onions, garlic, carrots and celery and cook until soft. Season with pepper to taste.

Stir in the lentils, cooking for just a minute to infuse the flavor. Add in the vegetable broth and bring to a simmer. Cook 15 minutes, or until lentils are tender.

Add the green beans, thyme, rosemary and sage.

Make a slurry from the cornstarch and water. Add the slurry to the lentil mixture and cook until thickened. Remove from heat.

Spoon the potato mixture over the lentil mixture, covering completely. Bake for 15 minutes. Place the pan 2 inches from the heating element and broil for 4 to 6 minutes, or until just beginning to brown.