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photo Vegetarian Shepherd’s Pies Recipe | Say Mmm

Vegetarian Shepherd’s Pies

These mini vegetarian shepherd's pies feature lentils, carrot and corn, crowned with a velvety mashed potato topping.
4 Servings - 45 min - eatingwell.com
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Servings:4  | Calories:376 | Total Fat:9g  | Chol:10mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
14 %
Sat Fat 3g
15 %
Total Carb 63g
21 %
Fiber 12g
48 %
Sugars 9g
---
Cholesterol 10mg
3 %
Sodium 1075mg
45 %
Protein 14g
28 %
Calories:
39% Others combined
22% Lentils
20% White potatoes
17% Can vegetable broth
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 pound Yukon Gold or white potatoes, peeled and cut into 1 inch chunks
1/2 cup buttermilk
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
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)

 Directions : View recipe directions on eatingwell.com
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