Healthy Recipes Healthy Cookie & Dessert Recipes Healthy Pie Recipes Vegetarian Shepherd's Pies 4.8 (12) 12 Reviews 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on March 10, 2020 Print Share Share Tweet Pin Email Cook Time: 45 mins Total Time: 45 mins Servings: 4 Yield: 4 servings, about 2 cups each Nutrition Profile: Low-Calorie High Fiber Vegetarian Healthy Aging Healthy Immunity Healthy Pregnancy Low Added Sugars Jump to Nutrition Facts Ingredients 1 pound Yukon Gold or white potatoes, peeled and cut into 1-inch chunks ½ cup buttermilk 1 tablespoon butter ¾ teaspoon salt, divided ½ teaspoon freshly ground pepper, divided 1 tablespoon extra-virgin olive oil 1 large onion, finely diced ½ cup finely diced carrot 1 tablespoon water ¾ 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) Directions 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. 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. Print Nutrition Facts (per serving) 322 Calories 7g Fat 54g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 322 % Daily Value * Total Carbohydrate 54g 20% Dietary Fiber 10g 36% Total Sugars 8g Protein 12g 24% Total Fat 7g 9% Saturated Fat 3g 13% Cholesterol 9mg 3% Vitamin A 2847IU 57% Vitamin C 15mg 17% Folate 182mcg 46% Sodium 783mg 34% Calcium 77mg 6% Iron 3mg 19% Magnesium 64mg 15% Potassium 842mg 18% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved