Upside-Down Lentil Shepherd’s Pie

INGREDIENTS

2 tsp

olive oil

onion, chopped finely

4 oz

shiitake mushrooms, chopped (Feel free to substitute another mushroom.)

zucchini, diced small ( 1 1/2 cups)

3 cloves

garlic, minced

1/2 tsp

dried tarragon or oregano

2 tsp

dried thyme

1/2 tsp

salt

Freshly ground black pepper,

1 cup

carrots (about 3), peeled and diced small

3/4 cup

du Puy lentils (also called French lentils), rinsed (You could substitute another lentil.)

3 cups

vegetable broth

1 tbsp

vegan Worcestershire sauce (recommended: Annie’s, Wizard’s or Edward & Sons)

1/2 cup

frozen corn (optional)

1/2 cup

frozen peas

recipe Cauliflower Mashed Potatoes (recipe below)

russet potatoes, cut into 3/4-inch pieces (about 1 1/2 pounds)

1/2

head cauliflower, cut into florets (1 pound, or about 3 cups)

1 tbsp

olive oil

to 4 tablespoons vegetable broth

1/2 tsp

salt

Freshly ground black pepper,