Warm-You-Up #Vegetarian Shepherd's Pie #Recipe!

Hey Everyone!! :-)

I don't know about you, but for me this is the time of year I love to make those stick-to-your-ribs, warm you up no matter what the thermometer outside says, delicious like mom used to make recipes. But, as always, my version has a little twist. In this case, a scrumptious shepherd's pie with no meat. I hope you like it as much as I do. :-)

Ingredients:
3 cups vegetable stock
1.5 cups uncooked lentils rinsed and drained
4 lbs potatoes peeled and chunked
1/2 cup sharp cheddar cheese shredded (optional)
1 12 oz can crushed tomatoes
1 onion diced
1/2 cup frozen peas
1/2 cup frozen carrots
1/2 cup frozen corn
4 cloves garlic minced
2 tsp fresh thyme or 1 tsp dried thyme
3 tbsp vegetarian Worcestershire sauce
1 tbsp hot sauce (optional)
2 tbsp olive oil
1/2 stick butter (or more if you like)
1/2 cup milk
2 tbsp cornstarch
2 tbsp water
Salt and pepper to taste

Boil the potatoes in salted water until they're fork-tender. Drain the potatoes and return them to the pot to allow remaining moisture to evaporate. Set them aside.

In another pot, add the olive oil and onion and saute until the onion caramelizes. Add the garlic and stir to combine. Add the Worcestershire sauce, thyme, and hot sauce (optional), and stir to combine. Add the tomatoes and lentils and stir to combine. Add the vegetable stock and salt and pepper to taste and stir to mix together. Reduce to medium heat and cover, stirring occasionally, until lentils are soft.

Add the butter, milk, and a good amount of black pepper to the potatoes and mash them until they're smooth. Taste them and adjust salt and pepper as needed. Set them aside.

When the lentils are soft, add the remaining vegetables to the pot, stir to mix, and continue to cook for about 10-15 minutes. Make a slurry of the water and cornstarch and add it to the pot. Stir and taste the mixture and adjust salt and pepper as needed.

Put the lentil mix in a buttered baking dish and then spread the mashed potatoes over the top of it. Use a spoon to swirl the potatoes and pull them into small peaks throughout the dish. Sprinkle small pieces of butter and/or shredded cheddar cheese between the peaks for additional richness. Bake at 400 degrees Fahrenheit for about 20-25 minutes, or until the potatoes are golden brown. Serve hot with a side of crusty bread.

Bon appetit!