Vegetarian Shepherd's Pies

Name: Vegetarian Shepherd's Pies
Total time: 45 min
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)

12 Ratings
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.

EatingWell Test Kitchen

Source: EatingWell Magazine, September/October 2011

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Recipe Summary test

total:

45 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
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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Step 2
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.
Step 3
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.
Step 4
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

Serving Size: about 2 cups

Per Serving:

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.

Exchanges:

3 starch, 1 vegetable, 1 lean meat, 1 fat

12 Ratings

5 star values: 10
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

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User1

07/04/2018

Really flavorful. Some family members didn't like the lentil but I thought it added a nice texture to the dish

I love Lemons

08/09/2017

Great dish! I will definitely make this again.

Emily

06/30/2017

This was delicious! My husband was skeptical because of the lack of meat, but there was certainly no lack of flavor! I did not have any thyme so I substituted half basil and half oregano. The buttermilk in the mashed potatoes gave a nice tang and the filling was very delicious. Even my picky 2 year old ate without complaints!

SHEIN

12/31/2016

This was great and both of my kids ate it up. One of those dinners you can toss together when it feels like there is nothing in the house. I thought the sauce needed more umami, so I added a bit of soy and Worcestershire sauces. I used a bag of frozen veggies, and instant mashed potatoes because I had them on hand. A little sprinkle of cheddar cheese made it more appealing. Very filling and satisfying, with the added bonus of being healthy. We'll definitely make this again soon.

kld@valley.net

09/27/2016

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!

EatingWell Member

09/27/2016

EatingWell User

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!

EatingWell Member

04/24/2013

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 Cons: time consuming

bhess26@gmail.com

04/24/2013

Tasty Vegetarian DinnerThis 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, versatileCons: time consuming

sunshine spirit

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!!

ABROSE

01/05/2012

I love lentils so I loved this. My husband is a meat eater and he loved it as well. I used peas instead of corn. Also, if you're familiar with HP sauce it's an interesting accompaniment.

Sandy Hafenbrack

10/20/2011

Love it! I love this pie! It's even better the next day. Pros: Easy and delicious. Cons: None

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Ingredients

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Reviews (12)

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Vegetarian Shepherd's Pies

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Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (12)

All Reviews for Vegetarian Shepherd's Pies