lentils

lentil mushroom shepherds pie

2 russet potatoes (smashed and seasoned)

1 c. cooked lentils

1 onion

1 clove garlic

2 carrots

2 stalks celery

6-8 mushrooms

butter

olive oil

thyme

sage

rosemary

tarragon

oregano

salt

pepper

sautee 1/2 onion and 1 clove garlic in olive oil and a little bit of butter until barely browned. Add mushrooms chopped into small cubes. Continue cooking at low heat until mushrooms are braised. Remove from stove. Add 1/2 t. tarragon, 1/4 t. rosemary, 1/4 t. sage, salt and pepper.

Sautee 1/2 onion in butter until soft. Add chopped celery and carrots. Sautee until steamed. Add 1 t. thyme. Add cooked lentils.

Prepare smashed potatoes. Add 1/2 T. butter and milk or sour cream or milk/cream substitute. Smash. Add salt and pepper.

Assemble mushroom lentil shepherds pie by spreading the lentil mixture on the base of the pan, cover with the mushroom sautee, top with smashed potatoes. Bake at 350 for 30-45 minutes. Serve with a fresh green salad.