Ingredients
1cupbrown lentils,or green lentils
4cupsvegetable broth,or beef broth if not making vegetarian
2tspolive oil
½cuponion,chopped
1cupmushrooms,chopped, about 4 oz
1carrot,chopped
1rib celery,chopped
½cupfrozen peas,defrosted
½tbspflour
3tbspred wine
2tspWorcestershire sauce,use vegetarian Worcestershire sauce if desired
3tbsptomato paste
2tbspparsley,chopped
salt & pepper,to taste
2½cupsmashed potatoes,prepared
Preparation
Preheat oven to 400 degrees F.
Combine lentils and 3 cups broth in a saucepan and bring to a boil. Reduce heat to a simmer and cover. Cook for 20 to 25 minutes or until lentils is 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 for 1 minute more.
Add lentils, red wine, Worcestershire sauce, and tomato paste. Stir in peas and simmer uncovered for 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 to 25 minutes or until potatoes are browned.
