Vegetarian Shepherd’s Pie with Rosemary & Lentils
Vegetarian, Good For Lunches
- Servings: 8
Source: Umami
Ingredients
- pounds russet potatoes
- teaspoon chopped fresh rosemary, plus additional for topping
- milk
- tablespoons butter
- sour cream
- teaspoon black pepper, divided
- teaspoon kosher salt, divided
- shredded Parmesan cheese, plus additional for topping
- pound French lentils
- large yellow onion
- medium or 2 large carrots
- stalk celery
- garlic
- tablespoons olive oil
- vegetable broth
- tablespoons miso
- tablespoons balsamic vinegar
- tablespoons soy sauce or tamari
- frozen corn kernels
- frozen peas
- teaspoon dried sage