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These mini vegetarian shepherd's pies feature lentils, carrots and corn, crowned with a velvety mashed potato topping. The recipe can also be made in a broiler-safe casserole dish. Serve with a spinach salad with oranges, walnuts and red-wine vinaigrette.
Vegetarian Shepherd's Pies
Makes 4 servings, about 2 cups each.
Prep Time: 45 minutes
Total Time: 45 minutes
1 pound Yukon Gold or white potatoes, peeled and cut into 1-inch chunks
1/2 cup buttermilk
1 tablespoon butter
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
1 large onion, finely diced
1/2 cup finely diced carrot
1 tablespoon water
3/4 cup frozen corn kernels, thawed
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
3 tablespoons all-purpose flour
1 14-ounce can vegetable broth
1 1/2 cups cooked or canned (rinsed) lentils (see Tip)
Vegetarian Shepherd's Pies
Makes 4 servings, about 2 cups each.
Prep Time: 45 minutes
Total Time: 45 minutes
1 pound Yukon Gold or white potatoes, peeled and cut into 1-inch chunks
1/2 cup buttermilk
1 tablespoon butter
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
1 large onion, finely diced
1/2 cup finely diced carrot
1 tablespoon water
3/4 cup frozen corn kernels, thawed
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
3 tablespoons all-purpose flour
1 14-ounce can vegetable broth
1 1/2 cups cooked or canned (rinsed) lentils (see Tip)
