13
Vegetable Shepherd’s Pie[1]
Ingredients
- 1.5 pounds potatoes, peeled and cut into 1-inch chunks
- 1/2 cup – 1 cup buttermilk
- 3 tablespoons butter, divided 2 tablespoons and 1 tablespoon
- 1 large onion, diced
- 1 clove garlic, minced
- 1/2 cup finely diced carrots, about 3 carrots
- 1-11oz can corn kernels, drained
- 1 teaspoon dried Italian herbs
- 3 tablespoons all-purpose flour
- 1-14 oz can vegetable broth
- 1 1/2 cup lentils, drained
- 8 oz shredded cheese
Directions:
- Preheat oven to 350 degrees.
- 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 fork or potato masher until mostly smooth.
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Add onion, garlic, and carrots. Cook, stirring occasionally, until softened, 3 to 5 minutes
- Stir in corn, dried herbs 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 frequently, for 1 to 2 minutes. Stir in drained lentils and cook, stirring constantly, for 2 minutes.
- Spread the hot lentil mixture in the baking dish. Top with the mashed potatoes. Sprinkle with cheese.
- Bake in the oven for 8 to 10 minutes, until the cheese melts
- https://boynton.umn.edu/sites/boynton.umn.edu/files/2019-04/SNAC-recipe-Veggie-Shepherds-Pie.pdf ↵