1 cup frozen corn
1 cup frozen peas
2-3 medium carrots, diced
1 medium sweet potato, diced
1 bell pepper, diced
1 17.6 oz package of cooked lentils
1 Tbs tomato paste
1 tsp pepper
1 tsp smoked paprika
1 tsp coriander
1/4 tsp chipotle powder
1) Boil potatoes until tender. Drain, while saving 1 cup of cooking water. Mash potatoes with cooking water. Set aside.
2) In a large saute pan, heat oil and cook veggies in the following order: carrots and sweet potatoes (5-6 minutes), add peppers and lentils (an additional 3-4 minutes), add corn and peas (an additional 1-2 minutes), add spices. Along the way, add water as necessary to keep vegetables from sticking.
3) Put the veggies into a large, deep oven-safe dish. Smooth the mashed potatoes over the veggies. Place in the oven to broil, until the top has lightly browned.
Review: I loved the smoky flavor this had. The original recipe called for paprika and cayenne, which I switched to smoked paprika and chipotle - yummy! The below picture is just of the bottom of the pie, to see the variety. I didn't want to dirty yet another dish for presentation. So, I just mixed the mashed potatoes into the rest of the veggies and mixed thoroughly. It was tasty and filling, but the presentation wasn't pretty enough for the blog!
Adapted from:
http://www.platesforplants.com/blog/comfort-food-very-veggie-shepherds-pie/
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