Vegetarian Shepherd’s Pie with Cheese and Potato Topping
INGREDIENTS
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2 Tbsp (30 mL) olive oil
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1 large onion, chopped
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2 stalks celery, chopped
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3 clove garlic, minced
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1 can (28 oz/796 mL) diced tomatoes
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2 cup (500 mL) vegetable broth
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1 ½ cup (375 mL) dried brown or green lentils
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2 tsp (10 mL) dried basil or Italian seasoning
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1 tsp (5 mL) salt
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8 cup (2 L) sliced mixed mushrooms (such as cremini, shiitake, oyster)
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½ cup (125 mL) dry white wine or vegetable broth
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4 lb. (2 kg) Yukon Gold potatoes (about 8)
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3/10 cup (75 mL) milk or half-and-half cream
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2 Tbsp (30 mL) butter
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1 ½ cup (375 mL) shredded Black Diamond Old Cheddar Cheese (about 6 oz/175 g)
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2 green onions, thinly sliced
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