Lentil shepherd's pie

6 large or 8 small red potatoes baked with skin on

1 1/2 cups dried green lentils

4 carrots, diced

2 cups cut green beans

1 yellow onion, diced

12 oz frozen mixed mushrooms

1 tbsp olive oil

1 tbsp dried thyme

1 tbsp minced garlic

1 tsp porcini mushroom powder

Salt/pepper to taste

2 tbsp white miso

3 cups Pacific or Imagine brand vegetable broth

3-4 cups water

Oven roast the red potatoes at 400 degrees. Leave the oven on. Mash the potatoes coarsely with a little olive oil, salt and pepper, and a touch of minced garlic. Set aside.

Toast lentils in a large, dry pan on medium high heat

Add olive oil, thyme, mushroom powder, salt/pepper and garlic, stir to coat and until garlic is aromatic

Add broth, carrot, green beans, onion and mushrooms, miso and water.

Simmer until lentils and vegetables are cooked and sauce is thick. Add more water if lentils need more softening as sauce thickens

Pour mixture into baking pan, top with potatoes, and bake until bubbly and potatoes are a little toasty on top. Serve hot.