Vegetarian Shepherd's Pie

Directions

Heat oven to 350°F
Bring a large pot of water to a boil. Drop the cubed sweet potatoes into the water and simmer until easily pierced with a fork.
Strain the potatoes, reserving 2 cups of the water. Pour 1 cup of the water or vegetable stock into the pot and mash the potatoes using a potato masher or a large fork.
Add the olive oil, Italian seasoning and Cajun seasoning and mash again until seasonings are completely blended into the potatoes. Add more vegetable stock and mash until desired consistency.
Sauté the onions, garlic, mushrooms, carrots, and bell peppers in the olive oil in a large saucepan until the onions are transparent and limp, about 4-6 minutes
Add 1⁄2 - 3⁄4 cups of vegetable stock, salt, curry powder, bay leaf and Trader Joes lentils, and stir until everything is blended in.
Dissolve the cornstarch in 1⁄4 cup vegetable stock and stir it into the lentil and vegetable mixture. Continue to cook for 3 more minutes, until the sauce thickens. Remove from heat.
Line the bottom of the casserole dish with the zucchini rounds. Spoon the curried lentils across the zucchini rounds and top with the mashed potatoes.
Bake for 50 minutes, then turn oven to broil and broil for 2-3 minutes until the top has a nice brown edge.

3 Medium or large sweet potatoes, peeled and cubed

3 Medium or large white potatoes, peeled and cubed

1 Tbsp extra virgin olive oil

1 Tbsp Italian seasoning

1 Tbsp Cajun seasoning (like Tony Chachere's)

1 Tbsp extra virgin olive oil

1 Cup sliced onions

2 Cloves garlic

1 Cup shiitake or button mushrooms

1 Cup carrots

½ Cup red bell pepper

1 Package (17.6 oz) Trader Joe's steamed ready to eat lentils

1 Tsp salt

1 Tsp curry powder

1 Tbsp cornstarch

2 Zucchini, cut in rounds (about 2 cups)

2 Cups vegetable stock