Vegetarian Shepherd's Pie

1 pound Yukon Gold or white potatoes, peeled and cut into 1-inch chunks
2/3 cup Almond Milk
1/3 cup Greek Yogurt, 0%
1 tbsp Butter
3/4 tsp Salt, divided
1/2 tsp Pepper, divided
1 tbsp Extra-Virgin Olive Oil
1 large Onion, finely diced
1/2 cup Carrot, finely diced
1 tbsp Water
3/4 cup frozen Corn Kernels, thawed
1/2 tsp dried thyme
14 oz Vegetable Both

Make Ahead Tip: Prepare the filling (Step 3), cover and refrigerate for up to 1 day.

Tip: To cook lentils, place in a saucepan, cover with at least 1 inch of water, bring to a simmer and cook until just tender, 15-30 minutes, depending on the type of lentil. Drain and rinse with cold water. 1 cup dry lentils equals about 2 1/2 cups cooked.

1. Place potatoes in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat. Reduce heat to medium, partially cover and cook until tender, 10 to 15 minutes. Drain and return the potatoes to the pot. Add 2/3 cup Almond Milk, 1/3 cup yogurt, butter and 1/4 tsp salt and pepper. Mash with a potato masher until mostly smooth.

2. While the potatoes are cooking, position rack in upper third of oven; preheat broiler (I used High). Coat four 10-12 ounce broiler-safe ramekins (or an 8-inch square broiler-safe baking dish) with cooking spray. Place ramekins on a broiler-safe baking sheet.

3. Heat oil in a large skillet over medium-high heat. Add onion, carrot and water. Cover and cook, stirring occasionally, until softened, 3-5 minutes. Stir in corn, thyme, and the remaining 1/2 tsp salt and 1/4 tsp pepper; cook, stirring, for 1 minute. Stir in lentils and cook, stirring constantly, for 2 minutes.

4. Divide hot lentil mixture among the prepared ramekins (or spread in the baking dish). Top with the mashed potatoes. Broil, rotating halfway through, until the potato is lightly browned in spots, 6-10 minutes.

Serving Size: about 2 cups

Number of Servings: 4

Recipe submitted by SparkPeople user OLIVEPIT11.