Vegetarian Shepherd’s Pies

From EatingWell: September/October 2011

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.

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12 Reviews for Vegetarian Shepherd’s Pies

04/24/2013

bhess26

Recommends this recipe

Tasty Vegetarian Dinner

This was delicious! My meat-eating husband even liked it. I made the lentil mixture and the potatoes ahead of time so that I could just throw it together into individual portions and heat them up at dinnertime. The only change I made was to use some different spices including cayenne for a little heat. I would definitely try it with sweet potatoes as other reviewers have recommended. You could also use whatever vegetables you have on hand. I think this recipe is very versatile.

Pros: make ahead, versatile

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03/07/2013

Summer_43

Recommends this recipe

Surprisingly delicious!

I was somewhat unsure about trying this recipe, wondering if I'd like it, but it was surprisingly delicious! I couldn't wait for left overs the next day! I made a couple of changes, I used sweet potatoes instead of white (as suggested by other reviewers, thanks! :) and used greek yogurt instead of buttermilk in the potatoes because, well, buttermilk makes me gag haha ;) I used celery in place of onion, because we don't like onions in my house (shocking, I know), and I also added in frozen peas as well. Instead of using the broiler, I just baked in a casserole dish at 400 for 15-20 minutes to heat everything up. The potatoes didn't get very browned, but didn't matter to me. It was sooooo good, I can't wait to make this again!!

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