Lentil Shepherds Pie

Spring is here, but snow is in the forecast for this weekend, which means warm dishes, like this Shepherds Pie are still in order.

Ingredients:
2 Tablespoons olive oil
1/2 cup diced onion
2 carrots diced
1 celery rib diced
1/2 cup sliced mushrooms
1 zucchini diced
2 cloves garlic chopped 
spices to taste: teaspoon each, salt, pepper, rosemary oregano, thyme
1/2 cup red wine
1 cup lentils
3 cups broth
1 Tablespoon red wine vinegar
1 package frozen corn cooked slightly
4 potatoes cooked and mashed

Heat oil in large pot or skillet. Add onion, garlic, carrots and celery. Saute about 5 minutes. Add mushrooms and zucchini and cool about 3 minutes. Add spices and red wine and simmer 1-2 minutes. Then add 2 cups broth and lentils and cook 40 minutes until done and most of the liquid is absorbed, gradually adding the remaining broth throughout. Spray or grease casserole dish, spread lentil mixture on bottom, Cover with corn, then mashed potatoes. Bake 375 Degrees 25 minutes and serve.