Vegetarian Shepherd's Pie

I found the original of this recipe on theshiksa.com, a blog about Kosher foods. I tailored it to our likes and dietary constraints. Then in another episode of rushing in where angels fear to tread, I doubled the recipe and served it at a congregational dinner. Lots of lip-smacks from the crowd. Yay, we have a winner!

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2 (4 ounce) packets instant mashed potatoes
• 4  cups water, heated to boiling
• 1  cup lentils, sorted
• 2  cups water
• 2  bay leaves
• 2  tablespoons olive oil
• 1  onion, diced
• 2  cups  peas and carrots (frozen is fine)
• 1  cup corn (canned corn will work fine)
• 1  tablespoon garlic, minced
• 1⁄4 cup fresh parsley, chopped
• 2  teaspoons  vegetarian Worcestershire sauce or 2  teaspoons tamari soy sauce
• 3⁄4 teaspoon dried oregano
• 1  pinch cayenne
•  salt and pepper
•  nonstick cooking spray or   oil

Directions

1. Heat oven to 375 degrees.
2. Boil water for mashed potatoes. When boiling, add instant mashed potatoes and set aside.
3. Cook lentils and bay leaves in water for about 15-20 minutes. (Bring to boil, then reduce heat to simmer.) Get them soft, but not mushy. Test for done-ness; pour off any excess water.
4. Dice onion, saute in olive oil; when softened, add peas and carrots, cook until tender; then add cooked lentils and the rest of the ingredients. Adjust seasonings.
5. Coat 2 quart casserole with cooking spray or oil. Load in lentil mixture, spread evenly in pan. Top with mashed potatoes, creating swirls with a spatula or spoon for browning.
6. Bake for about 30 minutes. Serve hot. Top with more fresh parsley or cheddar cheese if desired.