Ingredients
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2 tablespoon olive oil
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6 tablespoon butter
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2 pound sliced cremini and/or button mushrooms
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1 large leek, washed, trimmed, halved, and sliced (1 cup)
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4 cloves garlic, minced
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4 carrots, cut into 1-inch chunks
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1 pound parsnips, peeled and cut into 1-inch chunks
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1 cup dried lentils, rinsed and drained
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2 ½ cup vegetable broth
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12 ounce Yukon gold potatoes, peeled and chopped
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3 cup cauliflower florets
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½ cup sour cream
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2 tablespoon all-purpose flour
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1 12 ounce bottle stout beer
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3 tablespoon tomato paste
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1 cup frozen peas
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2 tablespoon finely chopped fresh herbs, such as parsley, thyme, oregano, and/or rosemary
Directions
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In a 5- to 6-quart pot or Dutch oven heat oil and 2 tablespoons butter over medium-high. Add mushrooms, leek, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook 8 to 10 minutes or until tender. (Liquid will not be evaporated.) Stir in carrots, half the parsnips, the lentils, and broth. Bring to boiling; reduce heat. Simmer, covered, 25 to 30 minutes or until lentils are tender.
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Meanwhile, in a 3- to 4-quart saucepan cook potatoes, cauliflower, and remaining parsnips in enough salted water to cover for 20 minutes or until potatoes are tender. Drain; return to pot. Add remaining butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let stand, covered, 5 minutes. Mash; stir in sour cream.
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Preheat oven to 425°F. In a small bowl stir together flour and 1/2 cup stout. Stir into lentil mixture along with remaining stout, tomato paste, and peas. Cook and stir until thickened and bubbly. Stir in herbs. Divide among eight 10- to 12-ounce casserole dishes. Place dishes on a rimmed baking sheet.
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Spread or pipe on potato mixture. Bake 15 minutes or until browned and bubbly. For the shamrock detail, after baking the pies, lightly press cookie cutter into topper as a stencil and sprinkle in chopped herbs. Let stand 10 minutes. Serves 8.
Nutrition Facts (per serving)
| 378 | Calories |
| 15g | Fat |
| 49g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 378 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 8g | 40% |
| Cholesterol 30mg | 10% |
| Sodium 398mg | 17% |
| Total Carbohydrate 49g | 18% |
| Total Sugars 11g | |
| Protein 14g | 28% |
| Vitamin C 43.2mg | 48% |
| Calcium 131mg | 10% |
| Iron 4.3mg | 24% |
| Potassium 1562mg | 33% |
| Fatty acids, total trans 1g | |
| Folate, total 199.7mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0.6mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.