Shepherd's pie

Vegetables

Ingredients
1 large onion
16 oz. mushrooms, washed and halved
2 lb frozen vegetables (carrots, peas, green beans, whatever)
1/2 cup dry brown or green lentils, rinsed
2 cups water (for cooking broth)
4 tbsp. olive oil
5 tbsp whole wheat flour
1 cup water (for olive oil and flour)

Prep ahead of time
Directions

1. Saute onion
2. Wash and chop mushrooms
3. Whisk together olive oil and flour. Slowly add 1 cup hot water and whisk until no lumps. 
4. Add onion, mushrooms, frozen veg, flour mixture, and additional water to slow cooker. Cook on low for 7 hours.
5. Top with smashed potatoes when serving.

(optional) add 1 tbsp. red wine (but John does not like this)

Smashed potatoes

Ingredients
2 lbs potatoes
1 tbsp. lemon juice
1 tbsp. nutritional yeast
2 cloves garlic, minced
1 tsp salt
4 cups water

Directions

1. Wash and cut potatoes into 1 in cubes.
2. Add potatoes and water to slow cooker, cook on low for 7 hours.
3. Smash potatoes and all other ingredients with potato masher.