Vegetarian Shepards Pie

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VEGETARIAN SHEPARD'S PIE
This shepards pie recipe serves 8 but it is wonderful reheated the next day and freezes nicely into any easily reheated instant meal.

Ingredients:
4 cups water
2 cups brown lentils
1 medium onion
2 cloves of garlic
12 oz frozen corn
8 large potatoes
2 Tbs. vegetable oil
1 cup soy milk
2 tsp salt
1 tsp. cumin
2 cups grated carrot

Preparation:
1. Soak the lentils for 1 - 2 hours before cooking.

2.Drain the soaking water. In a medium pot add 4 cups of water and the lentils, bring to a boil and turn down to simmer.

3. Mince the onion and garlic, add to the lentils along with the cumin. Simmer for 1 hour or until all the water has been absorbed

.4. Peel the potatoes, add to a pot and cover with water and boil for 45 minutes.

5. Drain, and then mash the potatoes with the salt, oil, and soy milk.

6.Spread the lentils into an 8 X 10 baking pan. Spread the corn and carrots over the lentils. Spread the mashed potatoes over top everything and place in the oven. cook at 350° for 15 - 20 minutes or until the top is golden. Serve hot.