VEG­GIE SHEP­HERD’S PIE

Better Homes & Gardens - - Food Recipes -

For the sham­rock de­tail, af­ter bak­ing the pies, lightly press cookie cut­ter into top­per as a sten­cil and sprin­kle in chopped herbs. hands-on time 25 min. to­tal time 1 hr. 15 min.

2 Tbsp. olive oil 6 Tbsp. but­ter 2 lb. sliced crem­ini and/or but­ton mush­rooms 1 large leek, washed, trimmed, halved, and sliced (1 cup) 4 cloves gar­lic, minced 4 car­rots, cut into 1-inch chunks 1 lb. parsnips, peeled and cut into 1-inch chunks 1 cup dried brown lentils, rinsed and drained

21/ 2 cups veg­etable broth

12 oz. Yukon Gold pota­toes, peeled and chopped 3 cups cau­li­flower flo­rets 1/2 cup sour cream

2 Tbsp. all-pur­pose flour

1 12-oz. bot­tle stout beer

3 Tbsp. tomato paste 1 cup frozen peas

2 Tbsp. finely chopped fresh herbs, such as pars­ley, thyme, oregano, and/or rose­mary

1. In a 5- to 6-qt. pot or Dutch oven heat oil and 2 Tbsp. but­ter over medium-high. Add mush­rooms, leek, gar­lic, 1 tsp. salt, and 1/4 tsp. black pep­per. Cook 8 to 10 min­utes or un­til ten­der. (Liq­uid will not be evap­o­rated.) Stir in car­rots, half the parsnips, the lentils, and broth. Bring to boil­ing; re­duce heat. Sim­mer, cov­ered, 25 to 30 min­utes or un­til lentils are ten­der.

2. Mean­while, in a 3- to 4-qt. saucepan cook pota­toes, cau­li­flower, and re­main­ing parsnips in enough salted wa­ter to cover 20 min­utes or un­til pota­toes are ten­der. Drain; re­turn to pot. Add re­main­ing but­ter, 1/2 tsp. salt, and 1/4 tsp. pep­per. Let stand, cov­ered, 5 min­utes. Mash; stir in sour cream.

3. Pre­heat oven to 425°F. In a small bowl stir to­gether flour and 1/2 cup stout. Stir into lentil mix­ture with re­main­ing stout, tomato paste, and peas. Cook and stir un­til thick­ened and bub­bly. Stir in herbs. Di­vide among eight 10- to 12-oz. casse­role dishes. Place dishes on a rimmed bak­ing sheet.

4. Spread or pipe on po­tato mix­ture. Bake 15 min­utes or un­til brown and bub­bly. Let stand 10 min­utes. Serves 8. each serv­ing 378 cal, 15 g fat (8 g sat fat), 30 mg chol, 398 mg sodium, 49 g carb, 9 g fiber, 11 g sug­ars, 14 g pro

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