LENTIL SHEPHERD’S PIE

Add lentils, vegetable broth, and bay leaf to a saucepan over medium-high heat. Bring to a boil then reduce heat to a simmer.

Cook uncovered for 35-40 minutes adding water as needed to keep covered. Drain when tender and set aside.

Wrap the garlic halves in foil and place on a rack in the oven that is preheating. Roast for about 30 minutes until tender when pierced with a knife. Set aside.

Place the halved potatoes in a steamer or a pot of water and cook until tender, about 10-15 minutes.

When the potatoes are tender, pour off the water and put them back into the same pan. Using 1/2 head of garlic or more, depending on your preference. Squeeze the roasted garlic from their skins into the pan. Add non-dairy milk to the potatoes and mash by hand or use a hand-held mixer. Add more milk as needed. Season with salt and pepper to taste.

While the lentils and potatoes are cooking, add 2 oz. of the red wine to a large pan and sauté the onion, minced garlic, and carrots for a couple of minutes over medium heat. Add mushrooms and season with fresh thyme, salt, and pepper and cook until all is tender.

Add the tomato paste to the pan and sauté for a few minutes to bring out its flavor. Then add the Worcestershire sauce and remaining 6 oz. wine (or vegetable broth) and stir to combine.

Add the lentils to the sautéed onion, along with the carrots, mushrooms, and peas. Stir.

Combine flour and a splash of broth or water in a small bowl and whisk to remove any lumps. Pour into the pan with lentil mixture, combine, and cook until thickened a little.

Pour the lentil mixture into a baking dish, smoothing the top. Top with the mashed potatoes.

Bake for 20-30 min. or until bubbling and potatoes are slightly browned.