Veggie Packed Shepherd's Pie

Instructions

1. For the mashed potatoes fill a large pot with about 2 inches of water. Place a steamer tray in the pot and bring to a boil.
2. While it's heating up take 3 pounds of potatoes and chop them in quarters. You can use any kind of potato you like but I think red potatoes make the creamiest mashed potatoes.
3. Place potatoes on steamer tray, reduce heat to a simmer and cover. Let steam about 15 minutes or until they fall apart when you prick them with a fork.
4. While the potatoes are cooking, add the garlic, onions and mushrooms into a pan over medium heat.
5. Add 3-4 tbsp of the vegetable stock and let sauté until the stock steams off, about 5-8 minutes.
6. Next add in the rest of your veg stock, your lentils and seasonings and bring to a boil.
7. Once it starts boiling cover, reduce heat to low and cook for 25 minutes. After 25 minutes add in your mixed veggies and kale and cook another 5 minutes.
8. Preheat oven to 400°F (205°C). Take your potatoes and mash them with the soy milk, lemon juice, salt and garlic powder. Once the lentil mix is done add it into a 9 inch ceramic pie dish or a 9x9 baking pan.
9. Top with mashed potatoes and cook in the oven for 15 minutes until the top is browned. Let it cool 10 minutes before serving.
10. This dish will keep about 4 days in the fridge covered. Its a great meal to bring to work and throw in the microwave for a minute or two to heat up.