| As published athttps://www.spendwithpennies.com/easy-lentil-shepherds-pie-vegetaria INGREDIENTS 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 INSTRUCTIONS 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 |
