Shepherd's Pie

Heat 1 tbsp olive oil in medium saucepan over medium-high heat. Cook shallot and garlic until soft, 2 to 3 minutes. Stir in 2 cups water, broth concentrate, mushroom powder, lentils, and thyme. Bring to a boil, reduce heat to medium-low, cover, and simmer until liquid is reduced by half, 15 to 20 minutes. Stir in green beans, carrot, and ¼ tsp salt and cook until lentils and vegetables are tender, 8 to 12 minutes. In small bowl, whisk together cornstarch and 2 tbsp water. Discard thyme from saucepan, stir cornstarch slurry mixture into filling, and boil until thickened, about 3 minutes. Stir in just half the vinegar and season to taste with salt and pepper. (4-servings: use 2 tbsp olive oil, 4 cups water, ¼ cup water for slurry)

Meanwhile, cover potatoes with 1 inch salted water in small saucepan and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, 10 to 15 minutes. Drain and return potatoes to saucepan, off heat. Stir in cashew cheese and sour cream and use back of fork to mash until mostly smooth. Season to taste with salt and pepper.

Move oven rack to top position and set oven to broil on high. Transfer filling to baking dish and spread in even layer. Top with corn. Using spatula, carefully spread cheesy potatoes in even layer over corn. Broil until top is golden, 3 to 5 minutes. (TIP: All broilers are different; watch carefully to ensure potatoes don’t burn.)

Remove shepherd's pie from oven and let cool slightly, 2 to 5 minutes. Serve family style. Enjoy!

CULINARY NOTES: For lentils, to “sort” (as noted in ingredient list) means to look for and discard any naturally occurring debris or stones. For 4-servings, use large saucepan for filling, medium saucepan for potatoes, and 9x13 baking dish to finish.