Vegan Shepherd's Pie

POTATOES
4 fist sized potatoes (about 2 1/4 lbs)
1/2 cup non-dairy milk (almond milk works really well with savory dishes)
3 T olive oil
3/4 tsp sea salt

LENTILS
1 1/2 cup uncooked green or brown lentils
2 1/2 cups vegetable stock or filtered water

VEGETABLE FILLING
1-2 T olive oil (plus a little extra to coat the dish and drizzle over the casserole)
2 medium onions, diced
3 medium carrots, (peeled if not organic) diced
5 cremini brown mushrooms, sliced *I always just put in 2 stalks celery instead
6in zucchini,  peeled and diced
3 medium-large cloves garlic, minced
1 1/2 tsp dried thyme
1 tsp ground coriander
1 tsp seas salt
freshly ground black pepper to taste
3 T tomato paste *I always put my left over paste into a baggie and store in freezer

PREP POTATOES
1. place a large pot of cold, lightly salted water with potatoes on high heat. Once boiling, reduce heat to simmer and cook for 10-15min, until potatoes are soft, but not falling apart.
2.Drain and mash with milk, oil and salt. Set aside.

PREP LENTILS
1. Combine lentils with stock or water on high heat. Once booking, reduce heat to simmer, cover and cook for 35-45 min, stirring occasionally, until lentils are soft but not falling apart.

PREP VEGGIES AND PIE
oven to 350 degrees

1. Heat oil in large skillet on medium.  Add onions and sauté for about 7min. Add carrots and sauté for another 5min. Add zucchini, celery or mushrooms, garlic, thyme, coriander, salt and pepper and sauté for another 5 min, until everything is soft.

2. Stir in tomato paste (may need to add a couple splashes of water to prevent sticking) and cooked lentils and stir to combine.

3. Transfer lentil-veggie mix into a 3 qt lightly oiled casserole dish, distributing it evenly then top with mashed potatoes-smoothing into an even layer.

4. Drizzle oil on top if desired and bake for 20-25min or until heated through.  If you want the top to brown slightly turn the broiler on for the remaining 5min (but watch so it doesn't burn.)

Let stand for a few minutes before serving.

From "Get it Ripe" by Jae Steele