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Peel and quarter potatoes, boil in salted water until tender, about 20 minutes.
While the potatoes are cooking, melt 4 tablespoons "butter" in a large pot. Sauté onion, carrots, celery, any other hard vegetables, and herbs until almost tender, about 8 minutes over medium heat. Add garlic, mushrooms and peas and saute until all vegetables are tender, about 2 minutes longer. Season to taste with salt and pepper.
Add Worcestershire sauce and half a cup of vegetable broth and cook, uncovered, over low heat for 2 minutes. Stir in the lentils.
Mash potatoes in bowl with remainder of butter, season to taste. Transfer vegetable mixture to individual ramekins, oven-safe bowls, or a medium sized casserole dish. Spread mashed potatoes on top.
Cook in 425 degree oven until bubbling and brown, about 20 minutes. Broil for a minute to get brown on top. Garnish with fresh herbs.
Adapted from Christine's Shepherd's Pie on The Chew