Lentil Shepherd's Pie Filling

Yield: 4 servings

2 tbsp olive oil

1 onion, diced

1 leek, diced

4 cloves garlic, finely minced

6 crimini mushrooms, thinly sliced

1 cup vegetable broth

3 tbsp tomato paste

1/4 tsp red pepper flakes
1 tsp dried thyme
1 tsp dried rosemary

salt and pepper
1 cup green lentils, cooked

2 cups frozen mixed vegetables

1. In a large pot, heat the oil over medium heat. Add the onion and leek and a pinch of salt and saute until softened, about 3 to 5 minutes.
2. Add the garlic and mushrooms and cook for another 5 minutes until most of the liquid released from the mushrooms has cooked off.
3. Add the broth, tomato paste, and spices. Cook for another 5 minutes.
4. Add the cooked green lentils and the frozen vegetables. Bring to a boil and then simmer for 5 minutes to allow the flavours to meld together.


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