Spicy Vegan Shepherd Pie

Ingredients for spicy lentil filling
1 medium onion, diced

2 clove garlic
    1 1/2 cups dry lentils, rinsed and drained
    4 cups vegetable stock
    2 tsp dried thyme
    1 tbsp spicy curry powder

    Mashed Potatoes
    6 whole potatoes, peeled
    3-4 Tbsp vegan butter
    1 tbsp smoked paprika
    salt and pepper to taste

   Vegetables
   6 carrots, peeled and sliced
   2 cups of corn

   Instructions
   preheat oven to 425 degrees and lightly grease a 9x13 pan.

   In a frying pan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned      and caramelized - about 5 minutes.
   add a pinch each salt and pepper. Add lentils, vegetable stock, thyme. Bring to a low boil, then            reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
   In the last 10 minutes of cooking, add the curry powder and set aside.

   Peel, rinse and slice carrots. Add to a pot and boil until tender.

   Peel potatoes, place in a large pot and fill with water until they’re just covered. Bring to a low boil      on medium high heat, cover and cook for 20-30 minutes or until potatoes slide off a knife very e e      easily.
   Once cooked, drain the liquid. Use a masher, to mash add vegan butter, paprika, and about 1/4 of        the lentil liquid, mash and stir until smooth. Cover pot and set aside.

   Add enough of the enough of the lentil mixture to cover the bottom of a 9x13 baking pan. Add a          layer of carrots, corn, then top with the potatoes.

   Place pan on a baking sheet and bake at 425 for 35 minutes, or until the mashers are lightly                  browned on top.
   Let cool briefly before serving.