Shepherd's Pie

Ingredients :

• 7 cups vegetable broth
• 2 cups of lentils
• 1 medium yellow onion, chopped
• 4 - 5 cloves of garlic, chopped
• 2 bay leaves
• 2 sprigs of thyme or about 1 tbsp dry
• 2  lb bag of potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 8 oz bag of frozen corn and/or peas
• 1/2 cup plant based milk
• 4 - 5 large carrots, chopped
• 5 - 6 stalks of celery, chopped
• 1/4 cup red wine
• 3 oz. plant based margarine
• 8 oz pkg of mushrooms
• 1/4 cup red wine

Directions

1. Pre-heat oven to 400 degrees
2. Heat the oil and sauté the carrots, celery and onions until translucent.
3. Add the garlic and sauté another couple of minutes.
4. Add the mushrooms and red wine and sauté another couple of minutes.
5. Add the corn and/or peas, vegetable broth and lentils and bring to a boil. Add your bay leaves and thyme.
6. Let this come to a boil and then simmer for about 40 minutes or until the lentils are soft and the broth has been absorbed. Meanwhile, boil the potatoes until fork tender about 20 minutes. 
7. Strain and put in a bowl where you will add the margarine and plant based milk and mash.

Assemble

1. Use an olive oil spray on a large pan.
2. Put the lentil mixture in the pan and top with the mashed potatoes.
3. Bake for about an hour or until the potatoes are browned.

Note: If you would like to speed the process up a bit, you could bake for a lesser amount of time and then put the broiler on for about 4 - 5 minutes to brown the potatoes lightly.