Rating: 4.64 stars
22 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2011

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat. Reduce heat to medium, partially cover and cook until tender, 10 to 15 minutes. Drain and return the potatoes to the pot. Add buttermilk, butter and 1/4 teaspoon each salt and pepper. Mash with a potato masher until mostly smooth.

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  • While the potatoes are cooking, position rack in upper third of oven; preheat broiler. Coat four 10- to 12-ounce broiler-safe ramekins (or an 8-inch-square broiler-safe baking dish) with cooking spray. Place ramekins on a broiler-safe baking sheet.

  • Heat oil in a large skillet over medium-high heat. Add onion, carrot and water. Cover and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in corn, thyme and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, for 2 minutes. Sprinkle with flour and stir to coat. Stir in broth. Bring to a simmer; cook, stirring, for 1 minute. Stir in lentils and cook, stirring constantly, for 2 minutes.

  • Divide the hot lentil mixture among the prepared ramekins (or spread in the baking dish). Top with the mashed potatoes. Broil, rotating halfway through, until the potato is lightly browned in spots, 6 to 10 minutes.

Tips

Make Ahead Tip: Prepare the filling (Step 3), cover and refrigerate for up to 1 day.

Tip: To cook lentils, place in a saucepan, cover with at least 1 inch of water, bring to a simmer and cook until just tender, 15 to 30 minutes, depending on the type of lentil. Drain and rinse with cold water. 1 cup dry lentils = about 2 1/2 cups cooked. Or use canned lentils: 15-ounce can = 1 1/2 cups. Rinse canned lentils before cooking with them to reduce the sodium by about 35%.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

322 calories; protein 12g; carbohydrates 54.4g; dietary fiber 10.1g; sugars 7.6g; fat 7.4g; saturated fat 2.6g; cholesterol 8.9mg; vitamin a iu 2846.9IU; vitamin c 15mg; folate 182.2mcg; calcium 77.3mg; iron 3.4mg; magnesium 63.9mg; potassium 842.4mg; sodium 783.4mg; thiamin 0.3mg.
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Reviews (10)

22 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/28/2016
This was great! I added tomato paste (as suggested by another review) and some fresh spinach to the mixture. My Veggie-wary son even ate it up! I used prepackaged mashed pototoes since I was in a rush and it was soooo good! Read More
Rating: 5 stars
10/29/2011
Yum! I was impressed! I never missed the meat from traditional pies -- It was so tasty!! Pros: Flavorful!! Read More
Rating: 5 stars
08/09/2017
Great dish! I will definitely make this again. Read More
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Rating: 5 stars
07/04/2018
Really flavorful. Some family members didn't like the lentil but I thought it added a nice texture to the dish Read More
Rating: 4 stars
06/09/2013
yummy just needed extra spices I added garlic which helped next time i will have to think what other spice to add to enhance the flavors Pros: easy to make tasty healthy Cons: a little bland Read More
Rating: 5 stars
03/07/2013
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!! Read More
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Rating: 5 stars
10/22/2014
Easy healthy comfort food! This recipe is amazing. I add less broth (8 oz) because I don't like it soupy. I also added dried rosemary and minced garlic to the veggies and topped the potato layer with shredded cheese. This is comfort food! Read More
Rating: 5 stars
01/04/2013
Loved loved it!!! I made it with mixed veggies instead of carrots and corn and used sweet potato mash instead. Perfect tastes exactly the same. Read More
Rating: 5 stars
02/22/2013
Very tasty! This recipe was very tasty! I used more potatoes for the top. This was also the best mashed potatoes I have ever tasted! Read More