Upside-Down Lentil Shepherd’s Pie
(Can be made gluten/soy free if you leave out the Worcestershire sauce.)
2 teaspoons olive oil
1 onion, chopped finely
4 oz shiitake mushrooms, chopped (1 1/2 cups)
1 zucchini, diced small (1 1/2 cups
3 cloves garlic, minced (of course I doubled mine to 6! mmm garlic!)
1/2 teaspoon dried tarragon
2 teaspoons dried thyme
1/2 teaspoon salt
Several pinches freshly ground black pepper
1 cup carrots, peeled and diced small
3/4 cup du Puy lentils (aka French lentils), rinsed
3 cups vegetable broth
1 tablespoon Worcestershire sauce
1/2 cup frozen peas
Preheat a 4-quart pot over medium heat. Saute the onion in the oil until translucent, about 5 mins. Add the shiitakes, zucchini, garlic, tarragon, thyme, salt, and pepper; saute for 5 more mins.
Add the carrots, lentils, and broth. Cover and bring to a boil. Once boiling, lower the heat to a simmer and cook for about 25 mins, stirring occasionally. By this point, the lentils should be tender and most of the broth should be absorbed. If it’s not, then just let it simmer for longer and check on it. (Mine took about 15 mins longer than this.) Conversely, if the broth has evaporated and the lentils are soft, then add a bit of water and simmer for a bit longer.
Once the lentils are soft, stir in the Worcestershire sauce and peas. (I added 1 c. of peas instead of the 1/2.) Let sit for 10 mins or so for maximum flavor. Taste for salt.
To serve: Scoop a cup of Caulipots into a bowl and serve a cupful of lentils over it.