2 lbs or so medium potatoes, I used yellow
2 cloves garlic
1 clove garlic minced
1-1/2 cups onion gravy (recipe to follow)
3-4 cups shredded swiss chard
1/2 cup cheese (I used aged white cheddar)
Too cook chard. Heat olive oil in a skillet add chard and minced garlic clove, season with salt and pepper and transfer to bowl.
To cook the mashed potatoes, cook spuds in just enough water to cover (no more) add two whole cloves of garlic and boil until tender, mash using butter (if you choose) and cooking water (as much as needed)
Assembly of the pie:
Grease a 9" pie pan
layer in the chard mix and lentil
top with mashed spuds and cheese and bake at 350*F for 20-30 minutes, last 5 change it to broil to brown the cheesy topping.
YUM, this dish seemed a little crazy at first, but in reality it went pretty darn quickly. To save on a dish you could even cook the chard in the same skillet you'll use for the gravy. Start the lentils, then the onion gravy, then the spuds. The gravy doesn't need to be done until the whole pie is done, so in reality you could start it just before putting the pie into the oven, top each serving with the delectable gravy. WOW so much flavor! My mom joined me for lunch and had some as left overs and LOVED it (yep lentils and all ;) ) So go ahead and try it, I promise you wont be disappointed.