In a large pot over medium-high heat, place 2-3 tablespoons of olive oil. Once hot, place sliced mushrooms in the hot oil. Make sure to not overcrowd the pot. Once the mushrooms have started to brown (about 3-4 minutes per batch), place aside in a bowl and add the next batch of mushrooms. Make sure there’s always olive oil at the bottom of the pot between adding a new batch. Add olive oil as needed. I typically sauté the mushrooms in three batches.

Once you’ve browned all the mushrooms and placed them in a bowl, add 1 chopped onion and 4 diced carrots to the pot. Sauté for 6-8 minutes over medium heat, until onions are translucent, and carrots have softened.

Add the browned mushrooms back to the pot. Then add 6 minced garlic cloves and sauté for 30 seconds. If using optional ½ cup red wine, add to the pot and cook until the red wine has cooked through. Then add ¼ cup tomato paste and stir together. Cook until the bottom of the pot has begun to brown, about 1-2 minutes.

Add 1lb rinsed green lentils, 2 bay leaves, 2 tablespoons soy sauce, and 6 cups of vegetable broth. Stir together. Add salt and pepper to taste. Bring to a boil, then let simmer over a medium-low heat (with lid on) until most of the liquid has been absorbed by the lentils, about 25 minutes.

In a large pot, place 4lbs of peeled and roughly chopped potatoes. Add enough water to cover the potatoes. Season with salt to preference. Bring to a boil over high heat, then reduce to a simmer over medium-low heat. Simmer potatoes until they’re cooked through and you can easily pierce them with a fork or knife. About 16-18 minutes.

Once potatoes are cooked through, use a colander to drain out the water. Return potatoes to the pot and mash together.

If using optional 1 cup milk and ½ cup of butter, add to the pot and mash until thoroughly incorporated. Season with salt and pepper to taste

Fill up dish halfway with mushroom-lentil base. Then spoon mashed potatoes on top of the mushroom-lentil base.

If using optional shredded cheddar cheese or parmesan, sprinkle on top of mashed potatoes

If Serving Immediately: place under the broiler in the oven for 3-4 minutes so that the mashed potato crisps up. Be sure to keep an eye on the Vegetarian Shepherd’s Pie after the 3 min mark so that it doesn’t burn.

If Freezing: Place Souper Cubes® lid on top of the tray and place in the freezer. When you’re ready to reheat, pop out Veggie Shepherd’s Pie cube or keep in your Souper Cubes® tray and bake in a 350F oven until warm. You can also microwave until hot if you prefer. Reheating time depends on if you’ve let the Veggie Shepherd’s Pie thaw. From frozen, it takes about 40 minutes in a 350F oven. Before serving, place under the broiler in the oven for 3-4 minutes.