Vegetarian Shepard's Pie Recipe

Vegetarian Shepards pie

Ingredients 
For topping
5 medium size whole russet potatoes 
2 Tablespoon Butter
½ milk
For Filling
2 large carrots julienned thick cut
1 cup black or brown lentils
1 Cup Shredded Cabbage
1 Small Onion sliced
For sauce
2 Garlic cloves diced
1 Can Muir Glenn Diced Fire Roasted Organic Tomato’s ( or your favorite brand)
1 Tablespoon Olive oil
1 Bay leaf
1 Tablespoon Worcestershire sauce
1 teaspoon Herbs de Provence
1 teaspoon turmeric powder
Sea Salt to taste
Black Pepper to taste

Directions
Preheat oven to 400 degrees
With fork punch holes into potato’s drizzle with olive oil and season with salt. Place in baking pan, Bake for 30 mins. Then add carrots then continue to bake for 30 minutes more.
While Potato and Carrots are roasting, place lentils and 3 cups of water into a small pot. Cook 15-20 minutes on medium heat. Drain when finished and set aside.
In a medium pot add all ingredients for sauce. Cook covered on low heat for 20 minutes.
When Potatoes and carrots are done roasting, place carrots in a separate bowl and set aside.
In a separate pot add milk and butter, cook on medium heat until butter has melted. Add whole skin on roasted potatoes. Then mash potatoes with a masher or a fork. The skin may stay whole, use kitchen shears to cut them into pieces while in pot. (it is important to keep the skins, it adds sustenance to this dish). When mashed well, take of heat and cover, set aside.
Grease a deep pie dish or small casserole dish, Layer cooked lentils, then cabbage and onions, then roasted carrots, then pour sauce over vegetables. Add the roasted mashed potatoes and spread evenly over veggies. You may have spillage, its ok. Just make sure all vegetables are covered with potatoes.

Place dish on cookie sheet, and cook in a 350 degree oven for 45 mins.
Let stand for 5 mins. Then slice, serve and enjoy!