Plant-based version of shepherd's pie or cottage pie
Heat oil in a Dutch oven or stock pot over medium-high heat.
Add onions and saute for 5 minutes or until they start to become translucent. Add garlic and cook for 30 seconds.
Add vinegar/juice to deglaze the pan, then add stock, mushrooms, mixed vegetables, lentils, tamari, thyme, and worcestershire sauce. Cook until lentils are tender, about 15 minutes.
Preheat broiler on high.
Mix corn starch with ¼ cup water to make a slurry. Add to pot and stir until liquid is thickened. Add 1-2 more tablespoons corn starch if necessary, or more stock or water if it's too thick. The sauce should be thicker than gravy. Add salt to taste.
If prepared in a stock pot, transfer the mixture to a large casserole dish. If using a Dutch oven, keep it in there. Place about ½ cup mashed cauli-tatoes at a time on top of the mixture with remaining cauli-tatoes. Use a spoon or spatula to smooth out the mash, covering the mixture below, and sealing off the edges.
Broil for 10-15 minutes or until lightly browned on top.
Gardener's Pie https://guesswhoscooking.com/2019/11/24/gardeners-pie/ November 24, 2019