Vegetarian Cottage Pie

10 steps

• Make potato topping: In a large saucepan, combine potatoes with enough cold water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain well and set aside.
• Bring 2 cups of water to boil in a medium saucepan. When water begins to boil, add dry lentils. Cook for about 20 minutes or until lentils are starting to soften. Cook longer if you prefer your lentils softer.
• In a large bowl, mash potatoes with 1 cup broth, mustard, salt, pepper, and garlic powder. Set aside.
• Place chopped carrots into a microwave-safe bowl. Add 2 tablespoons of water and cook on high for 4 minutes.
• Mince garlic and finely dice mushrooms. In a large skillet, heat oil over medium heat. Cook chopped onion until softened, about 4 minutes. Add garlic and mushrooms. Cook for another 2 minutes.
• Add cooked lentils, blanched carrots, diced tomatoes, tomato paste, oregano, thyme, and Worcestershire sauce to skillet. Mix well.
• Cook lentil mixture stirring often until flavors have blended, about 5 minutes.
• While the lentil mixture is cooking, preheat the oven to 350F.
• Lightly coat a 3-quart (2.8 L) shallow casserole dish with cooking spray. Spoon lentil filling into prepared dish. Top with dollops of mashed potatoes.
• Bake until heated through, 30 to 45 minutes. Let stand 10 to 15 minutes before serving.

Enjoy!

Tips:
Add 3 tablespoons of shredded cheese to the mashed potato topping before baking for additional flavor and creaminess.

One large onion equals about 2 cups chopped.

Brown or green lentils work well in this recipe as they hold their shape and provide a nice texture.