Lentil and Mushroom Shepherd's Pie

Mashed Cauliflower:  1 head cauliflower chopped  2 teaspoons olive oil or Earth Balance Filling:  1 cup chopped onion  1 tablespoon olive oil  1 carrot   1 celery stick   1  garlic clove minced

Ingredients continued:  1 cup chopped baby portobello mushrooms ¼ cup red wine 1 teaspoon freshly chopped thyme leaves  2 cups vegetable broth  2 tablespoons tomato paste

Ingredients continued:  ½ cup dry orange lentils 1 tablespoon low sodium gluten free tamari ½  cup peas salt and pepper

Steam the cauliflower for 10-15 minutes until tender. Blend cauliflower in a food processor with olive oil or Earth Balance, salt, and pepper.

Heat olive oil in a pan. Add chopped onion, carrot, and celery and cook until the vegetables are soft, about 8-10 minutes.

Add garlic and chopped baby portobello mushrooms, red wine, and thyme. Cook until the red wine cooks down to about half the amount.

Add vegetable broth, tomato paste, lentils, tamari, salt, and pepper. Cook for 10 minutes, then add the peas. Cook another 5-10 minutes, until lentils are soft and tender. Add more broth if needed.

Pour lentil and mushroom mixture into a baking dish. Spread mashed cauliflower on top. Bake at 425° for 10-15 minutes, then broil for 5 minutes to brown the cauliflower.

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