Vegetarian Shepherd's Pie

 By Elisabeth Currit and Nathan Thompson

(we forgot to take a picture after baking so here are the leftovers)

Ingredients:

• ~3 cups flaked mashed potatoes, add water until desired consistency
• 1 Tbsp Olive oil
• 1/2 medium onion
• 1 tablespoon powdered garlic
• 2 Tbsp tomato paste
• 1 1/2 cups of red lentils
• 1 cups of vegetable stock
• 1 10-oz bag of mixed veggies (corn, green beans, carrots, and peas)
• Salt and pepper to taste
• however much cheese you want
• Any other seasonings you want

Instructions

1. Start heating your charcoal, we did around 28 briquettes for around 400ºF
2. Cook lentils until soft according to the directions on the packaging. We cooked the lentils in a separate pot on a campstove, but you could probably boil the water and cook the lentils directly in the dutch oven if desired
3. In the dutch oven, sauté onions and garlic until lightly brown and caramelized, then add veggie mix and cook until thawed
4. Once the lentils are done cooking, add them into the dutch oven and mix with the vegetable stock and tomato paste. We added some ketchup to bring out the tomato flavor too.
5. Mix the flaked potatoes in a separate bowl with water until soft and slightly wetter than the consistency you would eat them at. Them spread the potatoes on the lentils and veggies.
6. Cook for around 40 minutes. After about 30 minutes, add the shredded cheese. The end result should have slightly golden brown potatoes with nicely melted cheese. Enjoy!
7.