Vegetarian Shepherd's Pie

'Tis the season, for comfort foods, for warmth. And for cleaning out the fridge. What could make better use of all of those things than Shepherd's Pie? I made this version vegetarian and wheat free, (preceded by a tour of my fridge to determine what needed to be eaten) but it is very versatile. And, I must say, satisfying on a cold winter eve.

Vegetarian Shepherd's Pie

Serves 6

Boil:

8 medium sized russet potatoes, peeled and cut in large dice

for 12- 15 minutes, until you can easily put a knife through.

Add 1 (to 1.5) cups of milk to drained potatoes and mash or whip in stand mixer. Add salt and pepper. Set aside.

Saute for ten minutes on medium heat:

1 onion, chopped

1 carrot, chopped
2 leeks, chopped and rinsed (whites only)

1 parsnip, chopped

3 cloves garlic, chopped

Add:

1 head Cauliflower, broken into florets

5 oz golden shiitake mushrooms, sliced

Generous pinch of dried italian herbs

Cook together for another ten minutes until well melded.

Add:

1 cup red wine

1 cup broth

2 TBS tamari

1 cup rinsed green lentils

Salt and pepper to taste

Toss for a couple of minutes to coat. Add veggies to casserole (9x11) and top with mashed potatoes.

Shred 1/ 3 cup cheddar cheese on top.

Cook at 350 degrees for about 40 minutes- until broth is bubbling and potatoes are tipped with brown.

Enjoy- stay warm!