Red Lentil Shepherd's Pie

Red Lentil Shepheard's Pie

Serves 4-6.
Ingredients:
1 cup red lentils (dry)
3 cups vegetable stock
1 tbsp olive oil
2 medium sweet potato, roughly chopped
4 tbsp parmesan cheese (optional)
3-5 tbsp milk
1 large onion, diced
4 cloves of garlic, crushed
1 large leek, sliced
2 carrots, diced
1 cup mushrooms, sliced
4 celery sticks, diced
1 cup corn kernels
1 tbsp Tamari soy sauce
2 tsp Worcestershire sauce
1 tsp each dried rosemary & oregano

Directions:
1.Preheat oven to 400F.
2.Rinse lentils and place in a large pot with the stock, bring to a boil and then simmer with lid on for 30 minutes.
3.In another large pot, steam sweet potatoes until soft, add milk and mash potatoes until smooth (if you like, add a tbsp of butter for a creamier taste).
4.In a large pan heat oil and sauté the onion, celery, carrot, garlic and mushrooms. Cook until vegetables are soft.
5.Add lentils, corn, rosemary, Tamari soy sauce, Worcestershire sauce, salt and pepper to taste, simmer for another 10 minutes, until the mix begins to thicken.
6.Pour the mixture into a large oven proof dish, cover with mashed potatoes and sprinkle with parmesan cheese.
7.Bake for 30-40 min or until top is nicely browned. Pie will slightly thicken on standing.