We try to go meatless occasionally for dinner. Of course, if I had my act together we could probably do that once a week. It’s not always strict because chicken broth finds its way into many a meal.
Last night it was pretty strict since I had some vegetable broth and so chicken broth didn’t make a guest appearance. I made vegetarian shepherd’s pie from Eating Well. I went with making one pie and not individual ramekins. Mostly because I don’t have individual ramekins and why go through the hassle?
I tweaked the recipe a little by adding a parsnip in when I boiled the russet potatoes (didn’t have yukon golds on hand), but aside from that addition/substitution the recipe was followed. I cooked the lentils earlier in the day in water with Herbs de Provence. I think they were quite flavorful.
The only challenge to the recipe is that it could have used more salt and pepper. The better-half added both to his serving after one bite. I ate part of mine and then added both. I’m a bit shy on using salt but I think the addition helped bring out the flavor.
Here’s what it looked like on the plate (sorry for the slight blur–camera phone):
Here’s a close-up so you can see all the ingredients:
I would recommend this recipe because it’s easy, flavorful and you probably already have all the ingredients on hand. I actually did have some buttermilk around but you could easily just use regular milk. You are making mashed potatoes at that point so do what you like.