Gluten Free Vegetarian Shepherd's Pie. Heat the olive oil in a large dutch oven, and saute the onion and zucchini for 10 minutes on low. Add the corn, peas, spinach, and the vegetable stock, bring to a boil.
1 small head broccoli, cut into small florets 1 small onion finely chopped; Remove mushrooms from the pan and set aside.
Heat the olive oil in a large dutch oven, and saute the onion and zucchini for 10 minutes on low.
(please keep in mind you can really use whatever veggies you would like and prefer, this is just what i had on hand.) 2 tablespoons olive oil; Add the mushrooms and saute until they begin to juice. 1 teaspoon fresh thyme finely diced; Add the lentils, 1 tbsp of the paprika (save the other tbsp for later), cumin, poultry seasoning, salt, and pepper.
