Lentil Shepherd’s Pie (vegetarian)

 

• 1 cup brown lentils or green lentils
• ▢3-4 cups vegetable broth or beef broth if not making vegetarian
• ▢2 teaspoons olive oil
• ▢½ cup onion chopped
• ▢1 cup chopped mushrooms about 4 oz
• ▢1 carrot chopped
• ▢1 rib celery chopped
• ▢½ cup frozen peas defrosted
• ▢½ tablespoon flour
• ▢3 tablespoons red wine
• ▢2 teaspoons Worcestershire sauce (use vegetarian Worcestershire sauce if desired)
• ▢3 tablespoons tomato paste
• ▢2 tablespoons parsley chopped
• ▢salt & pepper to taste
• ▢2 ½ cups prepared mashed potatoes

• Preheat oven to 400°F.
• Combine lentils and 3 cups broth in a saucepan and bring to a boil. Reduce heat to a simmer and cover. Cook 20-25 minutes or until lentils are tender.
• Meanwhile, cook onion, mushrooms, carrot, and celery in olive oil over medium heat until onion and carrot are softened. Stir in flour and cook 1 minute more.
• Add lentils (and their broth), red wine, Worcestershire sauce, and tomato paste. Stir in peas and simmer uncovered 10 minutes adding more broth as needed to create a sauce. Stir in parsley and season with salt & pepper to taste.
• Spoon lentil mixture into a deep-dish pie plate. Top with mashed potatoes and bake 20-25 minutes or until potatoes are browned.