Vegetarian Shepherd's Pie

Pie that is loaded with veggies and lentils

This Shepherd’s Pie is loaded with vegetables and lentils, which gives it a huge amount of good nutritional value.

Serve this with some good crusty bread and you have a great meal for a cold fall night.

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Vegetarian Shepherd’s Pie

Ingredients:

1/2 pound parsnips peeled and cut into 1-inch chunks
1/2 pound Yukon Gold or White potatoes, peeled and cut into 1-inch chunks
1/2 cup buttermilk
1 tablespoon margarine
1/2 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
1/2 teaspoon dried thyme
3 tablespoons whole wheat flour
1 14-ounce can vegetable broth
1 1/2 cups cooked or canned (rinsed) lentils

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Directions:Place potatoes and parsnips 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, margarine 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 1/4 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. 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

Yield : 4 servings, about 2 cups each