Vegetarian shepherd's pie - B Positive Plasma

Vegetarian shepherd's pie

This version of a traditional shepherd's pie features carrots, lentils and corn beneath a crown of mashed potato topping – a comfort food perfect for a seasonal winter's evening before donating life-saving blood plasma the next day! It's vegetarian, so you'll be digesting less fat from red meat, and packed with fiber, iron and protein. Follow below for ingredients and how to make it! 



1 pound Yukon Gold or white potatoes 

½ cup buttermilk 

1 tablespoon butter 

¾ teaspoon salt 

½ teaspoon freshly ground pepper 

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 or ½ teaspoon dried thyme 

3 tablespoons all-purpose flour 

1 14-ounce can vegetable broth 

1½ cups cooked or canned lentils (strain and rinse if canned) 

Preparation: 45 minutes 

Rinse produce. Take corn out of freezer to thaw. Peel then cut potatoes into 1-inch chunks, then 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 for 10 to 15 minutes until you can easily pierce potato with a fork.  

Remove potatoes with a slotted spoon and place in large bowl. Drain water and return the potatoes to the pot. Add buttermilk, butter and season with salt and pepper. Mash with a potato masher until mostly smooth. While the potatoes are cooking, position rack in upper third of oven and preheat broiler. Coat an 8-inch-square broiler-safe baking dish with cooking spray. Place dish on a broiler-safe baking sheet.  

Drizzle oil in a large skillet over medium-high heat. Add onion, carrot and water. Cover and cook 3 to 5 minutes until softened. Stir in thawed corn, thyme and the remaining ½ teaspoon salt and ¼ teaspoon pepper; cook, stirring occasionally, for 2 minutes. Sprinkle with flour and stir to coat, then stir in broth.  

Bring to a simmer and let cook for 1 minute, stirring. Stir in lentils and cook for 2 minutes, stirring constantly. Spread the hot lentil mixture onto the prepared baking dish, then top with the mashed potatoes. Broil for 6 to 10 minutes until the potato is lightly browned in spots, rotating halfway through.  

Serve with a spinach salad including walnuts, orange slices and red vinaigrette if desired and enjoy! 

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