Hearty Lentil and Mushroom Shepherd’s Pie

Name: Hearty Lentil and Mushroom Shepherd’s Pie
Ingredients: 8 large or 10 medium potatoes; 2 tablespoons nonhydrogenated margarine*; 1/2 cup rice milk; Salt to taste; 2 tablespoons olive oil*; 1 large onion, finely chopped; 2 cloves garlic, minced; 6 ounces cremini or baby bella mushrooms; Two 15-ounce cans lentils, lightly drained but not rinsed (or about 3 1/2 cups cooked lentils with a little of their cooking liquid); 2 tablespoons dry red wine, optional; 1 to 2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos*; 2 teaspoons seasoning blend (such as Spike or Mrs. Dash); 1/2 teaspoon dried thyme; Freshly ground pepper to taste; 3 tablespoons cornstarch or arrowroot; 8 to 10 ounces baby spinach or arugula leaves; 1 cup fresh bread crumbs or panko bread crumbs (gluten-free if needed)

Hearty Lentil and Mushroom Shepherd’s Pie was pinched from <a href="http://blog.fatfreevegan.com/2011/11/navas-hearty-lentil-and-mushroom-shepherds-pie.html" target="_blank">blog.fatfreevegan.com.</a>

"Nava writes, “There are no words to describe this recipe other than ‘a deep dish of absolute comfort.’”..."

INGREDIENTS

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8 large or 10 medium potatoes

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2 tablespoons nonhydrogenated margarine*

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1/2 cup rice milk

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Salt to taste

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2 tablespoons olive oil*

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1 large onion, finely chopped

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2 cloves garlic, minced

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6 ounces cremini or baby bella mushrooms

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Two 15-ounce cans lentils, lightly drained but not rinsed (or about 3 1/2 cups cooked lentils with a little of their cooking liquid)

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2 tablespoons dry red wine, optional

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1 to 2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos*

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2 teaspoons seasoning blend (such as Spike or Mrs. Dash)

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1/2 teaspoon dried thyme

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Freshly ground pepper to taste

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3 tablespoons cornstarch or arrowroot

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8 to 10 ounces baby spinach or arugula leaves

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1 cup fresh bread crumbs or panko bread crumbs (gluten-free if needed)

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