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 all-purpose flour
- ▢3 tablespoons red wine
- ▢2 teaspoons Worcestershire sauce (use vegetarian Worcestershire sauce if desired)
- ▢3 tablespoons tomato paste
- ▢2 tablespoons parsley chopped
- ▢salt and 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.
Notes
Fresh vegetables can be substituted with 1 1/2 cups frozen vegetables.
Keep in mind the sauce will thicken while baking and while cooling. I usually end up adding the full 4 cups of broth to this recipe. Simmer to thicken slightly.
