VEGGIE SHEPHERD’S PIE
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