As published at

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.

Available at the Oakmont Farmer’s Market 11/10:
-Onions and carrots available from Blueberry Hill Farm
-Onions and carrots available from Clifford Family Farm
-Beef broth available from Lindenhof Farm
-Apples available from North Star Orchard