Vegan Shepherd's Pie

I was feeding meat eaters at my birthday party, and I wanted to cook something that wasn't very exotic, and something filling that they would like. This is what I came up with.

• Ready In: 45 mins
• Serves: 10-12

Ingredients

• 1 (12 ounce) package quorn mince (chopped up mushrooms or another brand of fake ground beef would be fine)
• 1  large  chopped yellow onion
• 1  garlic clove
• 1  cup  cooked lentils
• 1⁄2 cup vegetable broth
• 3  tablespoons vegetarian worcestershire sauce
• 1  tablespoon tamari or 1  tablespoon soy sauce
• 1 (12 ounce) can chopped tomatoes
• 3  carrots, chopped
• 2  cups  sliced green beans
• 1⁄2 cup  sliced mushrooms (if you aren't already using them instead of Quorn)
• 3  large  approx baking potatoes (small red potatoes are especially good if you have them)
• 1 1⁄2 cups  rice milk
• 1  tablespoon black pepper
• 2  tablespoons margarine (earth balance non-hydrogenated margarine is good) or 2  tablespoons nutritional yeast (earth balance non-hydrogenated margarine is good)
• 1  teaspoon paprika

Directions

1. Boil or microwave potatoes.
2. Cook lentils in vegetable broth. Add in extra water if it needs it.
3. As the lentils cook, cut up the onion, garlic, carrots, green beans (bite size), and mushrooms.
4. Saute the onion and garlic for a minute or two then add the carrots and green beans.
5. Add in Quorn, Worcestershire sauce, tamari, and tomatoes and continue to cook until the Quorn is completely thawed.
6. Add black pepper and cooked lentils.
7. Mash the potatoes with the rice milk and vegan margarine, or nutritional yeast. They should be almost runny.
8. Pour filling into a large dutch oven and add potatoes on top.
9. Sprinkle with paprika and bake, covered, at 375 degrees for approx 35 minutes (or until the green beans are cooked through. Much less time if you use canned green beans).
10. Serve with fresh baked wheat rolls, and vegetables on the side. This makes enough food for an army, but it makes great leftovers.