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Shepherd's Pie

This wonderful recipe is from Vegetarian Times Magazine and is reprinted here with their permission. (The web designer has added the metric measurements.)

Potato Topping
- 31/2 lbs. (1.6 kg) baking potatoes, peeled and cut into approx. 3/4 inch (2 cm) pieces
- 1 cup (240 ml) vegetable broth
- 2 tsp (10 ml) Dijon mustard
- 2 tbsp (30 ml) grated Cheddar cheese (optional)

- 3 medium carrots, diced
- 1 medium onion, chopped
- 2 large cloves garlic, minced (2 shallots can be substituted)
- 2 cups (480 ml) cooked lentils OR 1 package - 3/4 lb (335 grams) of soy based ground "round"
- 1/3 cup (80 ml) vegetable broth
- 14.5-oz. (220 ml) can diced tomatoes, drained
- 1 tbsp (30 ml) tomato paste
- 1/2 tsp (3 ml) dried oregano
- 1 tbsp (15 ml) vegetarian Worcestershire sauce

1. Make potato topping: In large saucepan, combine potatoes with enough cold water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain well.
2. In large bowl, mash potatoes with 1 cup (240 ml) broth and mustard, and salt and pepper to taste.
3. Preheat oven to 350F (180C.) Bring small saucepan of lightly salted water to a boil. Add carrots, and cook 2 minutes to blanch. Drain, and set aside.
4. Coat large skillet with cooking spray, and set over low heat. Add onion, and cook, stirring, until softened, about 2 minutes. Add garlic (or shallots) and cook 15 seconds.
5. Stir in lentils (or soy based ground "round"), blanched carrots, vegetable broth, tomatoes, tomato paste, oregano and Worcestershire sauce. Mix well. Cook, stirring often, until flavours have blended, about 10 minutes. Season with freshly ground pepper to taste.
6. Lightly coat 3-qt (3 litre) gratin dish or shallow casserole with cooking spray. Spoon filling into prepared dish. Top with dollops of mashed potatoes and cheese, if desired.
7. Bake until heated through, 30-45 minutes. Let stand 10 minutes before serving.
Serves 8.