Shepherd's Pie (Almost Vegetarian) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Substitute vegetable broth for the chicken broth for a vegetarian version. Ingredients:
1 tablespoons vegetable oil |
3/4 cup chopped onion |
1 clove garlic, minced |
2 tablespoons all-purpose flour |
1 1/3 cups chicken broth |
1 teaspoon dried thyme |
3/4 teaspoon salt, to taste |
1 teaspoon ground black pepper |
2 cups lentils, cooked |
1 carrot, diced |
1/2 cup celery, diced |
1 cup corn kernels, cooked |
14 ounces potatoes, boiled and mashed |
2/3 cup lowfat buttermilk |
Directions:
1. Preheat the oven to 350°F. Grease a 9-by-13-inch casserole dish.
2. Mash the potatoes together with the buttermilk, beat with an electric mixture until almost smooth.
3. In a 1 1/2-quart sauce pan, heat the oil over medium-high heat. Add the onions, carrot, celery and garlic; cook, stirring, until softened, about 2 minutes. Add the flour until absorbed. Add the broth, thyme, salt, and pepper. Cook, stirring, until the mixture comes to a boil. Stir in the lentils and the corn. Spoon into the pan.
4. Top the lentil mixture with the potatoes.
5. Bake 40 minutes or until the potatoes are browned on top.
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