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1 pound Yukon Gold or white potatoes, peeled and cut into 1-inch chunks
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½ cup buttermilk
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1 tablespoon butter
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¾ teaspoon salt, divided
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½ teaspoon freshly ground pepper, divided
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1 tablespoon extra-virgin olive oil
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1 large onion, finely diced
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½ cup finely diced carrot
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1 tablespoon water
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¾ cup frozen corn kernels, thawed
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1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
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3 tablespoons all-purpose flour
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1 14-ounce can vegetable broth
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1 1/2 cups cooked or canned (rinsed) lentils (see Tip)
Vegetarian Shepherds Pies
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.
Nutrition Information
241
Calories
21g
Carbohydrates
19g
Protein
277mg
Potassium
1g
Fiber
3g
Sugar
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