A wholesome, plant-based version with lentils in rich gravy and mashed potatoes on top.
Servings: 5
Prep Time: 30 minutes
Cook Time: 60 minutes
Ingredients
- 1 cup lentils
- 3–4 cups vegetable broth
- 2 teaspoons olive oil
- ½ cup onion
- 1 cup mushrooms
- 1 carrot
- 1 celery stalk
- ½ cup peas
- ½ tablespoon flour
- 3 tablespoons red wine
- 2 teaspoons Worcestershire sauce
- 3 tablespoons tomato paste
- Salt and pepper
- 5 cups mashed potatoes
Instructions
- Cook lentils in broth until tender.
- Sauté onion, mushrooms, carrot, and celery until soft.
- Stir in flour, then add lentils, wine, Worcestershire, and tomato paste.
- Simmer until thickened and stir in peas.
- Transfer to baking dish, top with mashed potatoes.
- Bake at 400°F (200°C) until browned.
