Lentil Shepherd’s Pie

My people amaze me. We are one of the four greatest empires in all of New Eden. We possess advanced abilities like cloning technology, space faring vessels, and a robust democratic political system.

Yet we also have an astounding balance with nature, with keeping in touch with our ancestral roots. Some of our people still live in small huts nestled gently at the base of mountains in our northern continent, working the land with their bare hands.

It reminds me of the days when men were men and the sheep were scared.

We also have duct tape.



  • 1 onion
  • 2 carrots
  • 1/2 cup sweet peas (frozen are fine)
  • 1 stalk of celery (optional)
  • 1 can of organic corn
  • 1 large can of lentils
  • 5-7 large yukon gold potatoes
  • 1/4 cup rice milk
  • sea salt and pepper to taste
  • pinch of cumin
  • 1/2 teaspoon thyme
  • 2 tablespoons of soy sauce
  • 1 teaspoon dried paprika
  • coconut or other healthy oil for cooking


  1. In a large pot, cook the peeled potatoes in salted water.
  2. In a large pan, sauté the chopped onions, carrots, celery – cook until golden, add the frozen peas and lentils and cover to cook for a few minutes.
  3. Add a bit of water if these veggies start to stick to the bottom of the pan.
  4. Add in the corn and season with cumin and thyme, salt and pepper.
  5. Keep covered, turn down the heat to low.
  6. Your potatoes should be boiled by now, drain them leaving some of the water near the bottom, mash them with the rice milk until a puree forms.
  7. Taste and season with salt and pepper.
  8. In an oven safe dish, place in the whole mix of vegetables with lentils into the bottom of the pan and spread out evenly.
  9. Add the mashed potatoes on top and smooth out over top with the back of the spoon.
  10. Sprinkle the top with dried paprika, and poke through with a fork to make vents in the mashed potatoes.
  11. Bake at 350 F for 20-30 minutes.
  12. Let it set for 10 minutes before serving, but serve while still hot.

As always, enjoy.

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