Lentil Shepherd’s Pie

1 onion, finely chopped
2 tablespoons olive oil
2 tablespoons flour
12 to 16 ounces vegetable broth
16 ounces prepared lentils (Trader Joe’s steamed lentils are perfect)
Worcestershire sauce
Dried sage
Dried thyme
Salt and pepper
10 ounces frozen vegetable medley (any combination of peas, carrots, green beans, corn)
Prepared mashed potatoes
Garlic powder
Cheddar cheese

Saute the onion in the olive oil in a medium saucepan until softened. Push the onion to the side of the pan and combine the flour and about 1/2 cup of the broth stirring constantly to make a roux. If the roux seems dry, add more broth. Stir the onions into the roux. Add the lentils and stir until combined. Season with Worcestershire, sage, thyme, salt and pepper to taste. Cook over medium low heat adding broth until the desired consistency is reached (should be wet without being soupy).

Prepare the frozen vegetables according to the package directions.

Spread the lentils over the bottom of a casserole dish. Top with the vegetables. Spread the mashed potatoes over the vegetables. Top with garlic powder to taste and shredded cheddar cheese. Broil for 3 to 4 minutes or until the cheese is melted and starting to brown.

Serves 6


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