Vegetarian Shepherd’s Pies

Name: Vegetarian Shepherd’s Pies
Ingredients: 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 was pinched from <a href="http://www.eatingwell.com/recipes/vegetarian_shepherds_pie.html" target="_blank">www.eatingwell.com.</a>

"These mini vegetarian shepherd’s pies feature lentils, carrot 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...."

INGREDIENTS

•

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)

Go To Recipe

review

►