Captain Francois’ comment about tonight’s supper: “If this is vegetarian, you can make it for me anytime!”  Healthy, meatless and really easy to throw together, I made it stove-top in my Omnia Oven.

A little sautéing, a splash of wine and some seasonings.

The addition of some greens, then packed into a baking dish, topped with potatoes and in just a few minutes it was ready to enjoy.  Sprinkle with grated cheese and bread crumbs before baking if you wish turns vegan into vegetarian.

LENTIL MUSHROOM SHEPHERD’S PIE

what you will need for 4 servings

2 cups chopped mushrooms

1 cup chopped onion

1 garlic clove, chopped

neutral cooking oil

1 can lentils, drained (about 2 cups)

2 tbsp red wine

1 tbsp Bragg seasoning

salt and pepper to taste

1 tsp dried thyme

3 tbsp corn starch

3 tbsp water

4-6 cups packed spinach or arugula

4 cups mashed potatoes

grated cheese and bread crumbs for topping (optional)

ready to cook

In a bit of cooking oil sauté onion until it softens, then add garlic and continue to sauté for another minute or two.

Add mushrooms and cook until most of the moisture is sweated off.

Add lentils and deglaze with wine.

Season

Add spinach and cook just until wilted.

Whisk cornstarch with water and stir into mixture cooking until it thickens.

Pile into prepared baking pan or Omnia pan if using.

Top with mashed potatoes and sprinkle with crumbs and cheese if using.

Place on heated Omnia base plate, cover and cook for about 20-25 minutes on medium low.

If using conventional oven, bake uncovered at 350 ° for about 20-25 minutes until bubbly and topping browns slightly.