Vegan Shepherd’s Pie

• 2 bags Badia Instant Potatoes with Beets

Mirepoix

• 1 cup Carrots
• 1 cup Celery
• 1 cup Onion
• 2 tbsp Badia Minced Garlic in Olive Oil
• 2 tbsp Badia Organic Extra Virgin Olive Oil
• Badia Bay Leaves

Lentils

• 4 tbsp Badia Everything Mushroom
• 2 cups Green Lentils
• 6 cups Water

Mushroom Wine Gravy

• 1 tbsp Badia Organic Extra Virgin Olive Oil
• 1 lb Mushrooms (Cremini or Portobello)
• 1/4 cup Flour
• 1/2 tbsp Everything Mushroom
• 1/2 cup Water
• 1/2 cup Red Wine
• 1/8 tsp Badia Thyme Leaves

1. Prepare 2 packages of Badia Instant Potatoes with Beets following package instructions
2. Mirepoix: Sauté Mirepoix ingredients until tender then remove Bay Leaf
3. Lentils: Cook lentils in 6 cups of water and the mirepoix and 4 tbsp Badia Everything Mushroom for 20 minutes
4. Mushroom Wine Gravy: Sauté mushrooms for 15 minutes or until dry
5. Add 1 tbsp of Badia Organic Extra Virgin Olive Oil and Flour. Stir and sauté until brown
6. Add 1 cup of Vegetable Stock (Mix 1/2 cup of Water with 1/2 tbsp Badia Everything Mushroom) and 1/2 cup Red Wine, slowly and whisk until no lumps
7. Simmer until thick
8. Ads Badia Thyme Leaves
9. Add the lentils to the mushroom gravy and simmer until thick.
10. Spoon the lentil mix into the pan
11. Top with prepared Badia Instant Potatoes with Beets
12. Cook 30 minutes at 350ºF