Little Shepherd’s Pie

Ingredients

• 1 C dry brown lentils, rinsed
• 3 C water, plus more as needed
• 1 vegan beef bouillon cube, crushed
• 1½ C water, boiled
• 5 oz dehydrated mushrooms see notes
• 1 vegan beef bouillon cube, crushed
• 2 T olive oil
• 1 dried chili, or a pinch of red pepper flakes to taste
• 1 carrot, diced
• 1 celery stalk, diced
• ½ C onion, diced
• big pinch of salt
• 2 T water
• ½ C frozen corn
• ½ C frozen peas
• 1 T butter
• 2 T flour
• 1 C potato flakes
• ½ t salt, plus to taste
• ½ t black pepper, to taste
• 1 t dried rosemary, crushed
• 1 t garlic powder
• 1 t onion powder
• 1 T butter
• 1 C water, boiling
• ⅓ C milk
• 1½ C water, boiling
• ¼ C dehydrated milk
• butter, cut into a few pieces to dot the topping (or cooking spray)

Instructions

1. 1 For The Lentils, Add Them And: For the lentils, add them and the bouillon to a saucepan. Add water to cover the lentils by 1 inch and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, partially covered.
2. 2 After 10 Minutes, Uncover, Gently Stir: After 10 minutes, uncover, gently stir and check for doneness - when the lentils are al dente but not fully cooked, uncover and fold occasionally until the liquid forms a sauce. Remove from heat, cover, and set aside.
3. 3 For The Filling, Cover The Mushrooms: For the filling, cover the mushrooms and bouillon with the boiled water; stir and set aside. Heat a pan over medium-high heat. Add the oil and chili pepper. If you want it spicier, break the pepper in half. When the oil begins to shimmer add the carrot, celery, onion, and salt. Sauté to sweat, about 5 minutes. Reduce heat to medium, add 2 T of water and stir in the frozen vegetables. Cover and cook for 5-7 minutes or until tender, stirring once or twice and adding a splash of water if needed.
4. 4 Add The Butter To The Pan: Add the butter to the pan and sauté until melted, then sprinkle the flour to cover. Stir continuously for 1-2 minutes. Add the mushrooms and their broth, stirring continuously until simmering. Reduce the heat to low and stir occasionally until thickened. Remove from the heat and cover.
5. 5 For The Potatoes, Mix Together The: For the potatoes, mix together the dry ingredients including the butter, and the dry milk if using. Add the wet ingredients, and stir until combined. Stir in more water and seasoning as needed. Cover and set aside.
6. 6 Using Two 4” Ramekins, Or Any: Using two 4” ramekins, or any other small oven proof dishes, add half the lentils to each. Repeat with a layer of the vegetable filling, then top with the mashed potatoes. Place butter dots on each and broil until browned.