Lentil Shepard’s Pie (Vegan)
4-5 fresh mushrooms (Baby Bellas) - chopped
10 oz package frozen veggie
2 cups cooked lentils
1 cup red wine
1 cup veggie stock
1 T Thyme - dry
1 T Rosemary (Pampered Chef rosemary seasoning mix) - dry
Salt & pepper
Mashed Potatoes using 4-5 starchy potatoes w/ skins
Sauté onion until it starts to turn translucent.
Add chopped mushrooms, salt, pepper, & a splash of red wine. Sauté until mushrooms start to shrink and onions turn brown then
add veggies, herbs, more salt & pepper. Pour in veggie stock & 1/2 of the wine, reduce just until you can run the spoon through the pan and have the liquid separate for a second
add lentils, and rest of wine, let them all get warm.
Transfer to oven safe dish and top with mashed potatoes.
Bake in 425 degree oven for 10-15 minutes.
(1:3 uncooked lentils to cooked lentils)
