https://www.copymethat.com/r/nlSnVRxWO/vegetarian-shepherd-pot-pie/
69041542
XZatMn6
nlSnVRxWO
2024-05-11 05:07:08
Vegetarian Shepherd Pot Pie
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Ingredients
- ½ pound Yukon Gold or white potatoes, peeled and cut into 1-inch chunks
- ¼ cup buttermilk
- ½ tablespoon butter
- ¼ teaspoon salt, divided
- ¼ teaspoon freshly ground pepper, divided
- ½ tablespoon extra-virgin olive oil
- ½ large onion, finely diced
- ¼ cup finely diced carrot
- ½ tablespoon water
- ½ cup frozen corn kernels, thawed
- ¼½ teaspoon dried
- 1½ tablespoons all-purpose flour
- 6 oz can vegetable broth
- ¾ cups cooked or canned (rinsed) lentils (see Tip)
Steps
- 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 half of the salt & 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 salt and 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.
Notes
- Tip: To cook lentils, place in a saucepan, cover with at least 1 inch of water, bring to a simmer and cook until just tender, 15 to 30 minutes, depending on the type of lentil.
- Drain and rinse with cold water. 1 cup dry lentils = about 2 ½ cups cooked. Or use canned lentils: 15-ounce can = 1 ½ cups. Rinse canned lentils before cooking with them to reduce the sodium by about 35%.