veggie shepherd's pie

A hearty meal for the cold weather that smells lovely baking in the oven. When I make this, I usually do a double batch on the weekend to eat later in the week.      Serves  6

Ingredients

1/4 - 1/2 cup soup broth
4 - 5 medium red potatoes
1 small sweet potato
1 14 oz tin of brown lentils, drained and rinsed (or equal amt cooked lentils)
1/4 cup cooking onion (optional - if tolerated)
1-2 cloves garlic
1 carrot
1- 2 cups kale
1 head of broccoli
red pepper (to taste)
1/4 cup fresh or frozen corn
Fresh thyme and sage
Salt and fresh pepper (to taste)
Olive oil (small amount)

1 pyrex pan

Bring a large pot of water to a boil.  Wash and cut up the sweet potato and potatoes, removing any gnarly bits or rotten spots.  You can leave the skins on if they're organic.  Add them to the pot and reduce heat.

Heat up a little olive oil in a frying pan.  If using onions, dice them and add to the pan. Cook for a few minutes, until translucent.

Wash and chop the veggies and add them to the pan.  Saute for a few minutes, stirring often.

Smash and chop the garlic, add it to the pan and cook for a couple more minutes.

When potatoes are cooked (test them with a fork), drain the water.  Add 1/4 - 1/2 cup veggie broth and a bit of salt and pepper.  Mash with a fork or potato masher.

Add herbs to the pan and saute for another minute or so.

Preheat oven to 350

When veggies are somewhat cooked, transfer them to a pyrex pan.  Add the lentils and mix them together.  Add the mashed potatoes on top, making a relatively even top layer.

Put it in the oven and bake for about 30 minutes.

Additional notes: For a less potato-y crust, feel free to substitute one head of cauliflower for two potatoes.