Directions

1. Cook lentils according to package directions, usually 20 minutes (or save time by using canned lentils, drained), drain and set aside.
2. In a separate pot, add potatoes and enough water to cover. Bring to a boil for 10 minutes or until potatoes are soft.
3. When done, drain, transfer to a bowl, and add 1/2 teaspoon of salt, non-dairy milk and vegan margarine and mash the potatoes using a potato masher or fork. Add pepper to taste. Set aside
4. While lentils and potatoes cook, heat oil in a pot or Dutch oven over medium heat. When oil shimmers, add onion and sauté, stirring frequently, until onions are translucent, about 5 minutes.
5. Add the broth, cornstarch mixture, thyme, rosemary, red wine vinegar, Worcestershire sauce, frozen vegetables, 1/2 teaspoon salt and cooked lentils. Bring to a boil, then reduce to a simmer. Add additional salt and pepper to taste. Cook for 5-7 minutes or until liquid has reduced by half, then remove from heat.
6. If you used a Dutch oven, simply top the veggie-lentil mixture with the mashed potatoes and place in an oven heated to 350 degrees. If not, transfer veggie-lentil mixture to a greased 9x12” baking dish or 12” cast iron skillet and top with mashed potatoes.
7. Bake at 350 degrees for 15 minutes and serve hot.