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Vegetarian Shepherd's Pies
Ingredients
  • 1 pound Yukon Gold or white potatoes, peeled and cut into 1-inch chunks
  • ½ cup buttermilk
  • 1 tablespoon butter
  • ¾ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, finely diced
  • ½ cup finely diced carrot
  • 1 tablespoon water
  • ¾ cup frozen corn kernels, thawed
  • 1 teaspoon chopped fresh thyme or ½ teaspoon dried
  • 3 tablespoons all-purpose flour
  • 1 14-ounce can vegetable broth
  • 1 ½ cups cooked or canned (rinsed) lentils (see Tip)
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