What’s for Dinner? Vegetarian Shepherd’s Pie!
Temperatures took a nosedive in Minnesota over the last few weeks and that made me want to fire up the oven. Shepherd’s Pie was not a meal that I grew up eating, but this recipe from EatingWell caught my attention. Lentils? Mashed potatoes? Veggies? Ready in 45 minutes? Sign me up!
This Vegetarian Shepherd’s Pie recipe is filled with yummy flavor. It would be easy to make vegan, or add cooked meat to individual ramekins if non-vegetarians are coming to the dinner table. I had originally planned to add browned ground beef to The Husband’s ramekin, but he had other dinner plans that evening. Since I was making it for myself, I kept the recipe vegetarian and used one small baking dish instead of individual ramekins. I substituted regular milk for the buttermilk and used frozen mixed veggies instead of frozen corn.
Here are the instructions from EatingWell:
1 pound Yukon Gold or white potatoes, peeled and cut into 1-inch chunks
1/2 cup buttermilk (I used regular milk)
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 (I used frozen mixed veggies)
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
- 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.
This simple and delicious recipe for Vegetarian Shepherd’s Pie makes 4 generous servings (2 cups each) and is ready to eat in 45 minutes. The leftovers will knock your socks off.
