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This deep dish of comfort food uses a combination of earthy lentils and mushrooms, cooked with a good dose of red wine. Feel free to substitute a cauliflower, parsnip or sweet potato puree for the mashed topping here.
Make Ahead: The assembled pie can be refrigerated for up to 3 days before baking.
1 1/2 tablespoons olive oil
1 medium onion, diced
1 large carrot, diced
1 celery rib, diced
1/2 cup stemmed and diced shiitake mushrooms (may substitute button or other mushrooms of your choice)
1/2 cup diced zucchini
1/2 teaspoon fine sea salt, or more as needed
4 cloves garlic, finely chopped
Leaves from a few sprigs fresh thyme
2 teaspoons minced fresh rosemary, or more as needed
1 teaspoon dried oregano
3/4 cup red wine
1 cup dried green lentils
2 1/2 cups no-salt-added vegetable broth (see related recipe), or more as needed
1 1/2 tablespoons red wine vinegar
Freshly ground black pepper
1 1/2 cups fresh, frozen or canned (and drained) corn kernels
3 cups mashed potatoes
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