Your current browser may be outdated and not fully supported by DinnerTime. Click here to learn about the recent versions of modern browsers.

Mini Vegetarian Shepherd's Pie

These mini vegetarian shepherd's pies feature lentils, carrot and corn, crowned with a velvety mashed potato topping. Skill Level: Skilled

20 min Prep
30 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 404
Protein 15.0g
Total Carbohydrates 68.6g
Dietary Fiber 15.5g
Net Carbohydrates 53.1g
Sugar 6.2g
Total Fat 8.5g
Saturated Fat 2.8g
Trans Fat 0.1g
Cholesterol 9.9mg
Sodium 552.5mg
SmartPoints® 8.0


  • 4 cups gold (yellow) potatoes, washed and cut into 1-inch chunks
  • 1/4 teaspoon salt, for the potato water
  • 1/3 cup buttermilk
  • 1 Tablespoon butter
  • 4 sprays cooking spray
  • 1 Tablespoon olive oil
  • 1 cup diced onion
  • 1/2 cup carrot, finely diced
  • 1 Tablespoon water
  • 3/4 cup frozen corn, thawed
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt, for the corn
  • 3 Tablespoons all-purpose flour
  • 2 cups low-sodium vegetable broth or stock
  • 3/4 cup red lentils


  1. To cook lentils, place in a saucepan, cover with at least 1 inch of water, bring to a simmer and cook until just tender, about 15 minutes. Drain and rinse with cold water.
  2. Meanwhile, place the potatoes in a large saucepan of salted water. Bring to a simmer over medium-high heat. Reduce heat to medium, partially cover and cook until tender, 10 to 15 minutes.
  3. Drain and return the potatoes to the stove. Add the buttermilk and butter. Mash with a potato masher until mostly smooth.
  4. While the potatoes are cooking, position a rack in upper third of the oven, and preheat the broiler.
  5. Coat individual ramekins with cooking spray. Place the ramekins on a broiler-safe baking sheet.
  6. Heat the oil in a large skillet over medium-high heat. Add the onion, carrot and water. Cover and cook, stirring occasionally, until softened, 3 to 5 minutes.
  7. Stir in the corn, thyme, pepper, and salt for the corn. Cook, stirring occasionally, for 2 minutes.
  8. Sprinkle with flour and stir to coat. Stir in the broth. Bring to a simmer. Cook, stirring, for 1 minute.
  9. Stir in the cooked and drained lentils and heat, stirring constantly, for 2 minutes.
  10. Put the hot lentil mixture in the prepared ramekins. Top with the mashed potatoes.
  11. Broil, rotating halfway through, until the potato is lightly browned in spots, 6 to 10 minutes.


If you do not have small ramekin dishes, any broiler-safe casserole dish will do.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: EatingWell