Vegetarian Shepard’s Pie with Lentils

Perfect comfort food in casserole form. Delicious goodness right here people!

I whipped it all up (minus the cheddar cheese) before leaving for a dental appointment. I left the mostly veg husband to turn on the oven and bake until I got home. That was when he snuck in some shredded cheddar cheese on top…..

I have to admit, it made the dish even better. But feel free to leave it out. My husband can’t be trusted with cheese in the house. It’s like his crack!

Here it is:

Ingredients:
1-2 c. french lentils
1 small onion chopped
3 carrots chopped
8 oz. baby bella mushrooms chopped
1/2 head cauliflower chopped
2 c. vegetable broth
1 T. cornstarch or arrow-root
2 c. mashed potatoes
1/2 c. cheddar cheese
2-3 T. Worcestershire sauce
2-3 T. ketchup
1 t. dried rosemary
salt and pepper to taste
Directions:
Place lentils in water (enough to cover lentils by 1/2 inch). Bring to a boil and then simmer for 15-20 minutes. Drain and set aside.
Saute onions, carrots, and cauliflower til tender. Add mushrooms and cook til tender. Add broth, ketchup, Worcestershire sauce, and seasonings. Stir through. Add cornstarch or arrowroot (whichever you prefer). Stir until just thickened. Add lentils and stir until combined. Turn off heat.
Place mixture into a greased (or sprayed) casserole dish. Cover with mashed potatoes. Cover and cook for 40 minutes at 350 degrees. Undercover and add cheese. Cook for 15 more minutes.

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