Vegetable Lentil Shepherd’s Pie

By Joelene

Ingredients

• 3 large potatoes
• 8 tablespoons vegan butter substitute
• 1 chopped yellow onion
• 3 large carrots, chopped
• 2 large celery stalks, chopped
• 1 1/2 cups seasonal vegetables (such as quartered brussels sprouts, cabbage, green beans or butternut squash for fall/winter)
• Leaves from 3 stalks fresh thyme
• Leaves from 1 large stalk rosemary, chopped
• 1 large clove garlic, minced
• 1/2 pound sliced baby bella mushrooms
• 1 cup frozen peas
• Salt and pepper, to taste
• 1 teaspoon Worcestershire sauce
• 1/2 cup vegetable broth
• 1 can (15 ounces) black lentils (or about 11/2 cups homemade cooked)

Preparation

Step 1

Peel and quarter potatoes and boil in salted water until tender, about 20 minutes.

Meanwhile, melt 4 tablespoons butter substitute in a large pot over medium heat. Saute onion, carrots, celery, any other hard vegetables and the herbs until almost tender, about 8 minutes. Add garlic, mushrooms and peas. Saute until all vegetables are tender, about 2 minutes longer. Season with salt and pepper.

Reduce heat to low. Add Worcestershire sauce and vegetable broth. Cook, uncovered, for 2 minutes. Stir in the lentils.

Preheat oven to 425 degrees. Mash potatoes in a large bowl with remaining butter substitute; season with salt and pepper. Transfer vegetable mixture to individual ramekins, oven-safe bowls or a medium-size casserole dish. Spread mashed potatoes on top. Roast until bubbling and brown, about 20 minutes. Place under the broiler for a minute to brown the top. Garnish with fresh herbs.

Makes 6 servings.