Annelies e?s sh epher??s pie This should take about 4o minutes to prepare, and co minutes to bake. Shopping list: 2 medium ground beef, 2 ribs celery, 3 medium carrots, 1 large onion, 4 cloves garlic, 1 medium leek, 4?5 broccoli stalks, outer skin peeled, 1 head cauli?ower, 4-5 large yellow-?eshed potato es, 1 cup frozen green beans, thawed and chopped, 1 cup dry red lentils, or one can brown lentils, 2 cups ?oaen corn, olive oil, salt, cumin, Montreal steak spice, Worcestershire sauce, red pepper ?akes, margarine or butter, paprika Prepare your mash: 1 head cauli?ower, 4-5 large potatoes, 2 cloves garlic Peel the potatoes and chop into e-g inch chunks Wash and separate the cauli?ower Peel 2 cloves garlic. Place all in a large stock pot, cover with water and bring to a boil. Let simmer until potatoes and cauli?ower break apart with a fork. [About go minutes] Remove from heat. Hepare your lentils: 1 cup dry red lentils, or one can brown lentils Bring red lentils to a boil in a pot with 4-5 cups of water. Do not salt the water. Let simmer for 1g?co minutes, then remove ?om heat. Ifusing canned lentils, drain and rinse tbelentils. Hepare the ?lling: 2 medium ground beef, olive oil, 1 large onion, 2 cloves garlic Place beef in an oiledlarge pot, skillet, or dutch oven on medium-high heat. Add in ?nely chopped onion and garlic. Stir to break up the meat as it browns. Puree the vegetables: 2 ribs celery. 1 medium leek, carrom, 4-5 peeled broccoli stalks, 1 c?oaen green beans. Process in food processor or blender until ?nely chopped. Ifyour goal is to hide vegetables from children, puree until 2-3 mm in thickness. You may need to roughly chop them before placing in the blender or food processor. Add vegetables and drained lentils to the beef and stir well. Add spices: 4 cumin, 1 mp red pepper ?akes, TESP Worcestershire sauce, 5-5 TBSP Montreal steak spice. Cook on medium heat 1o?1g minutes, stirring occasionally. It should bubble but not stick to the bottom ofthe pan. ash your potato,? cauli?ower Thoroughly drain boiled cauli?ower and potato es, squeezing to remove water, if necessary. Mash well using an electric mixer or potato masher. Add 3-4 TESP margarine (or butter] to taste and 1 Up salt. Blend until cauli?ower and potato are no longer distinguishable from one another. It might take afew minutes. Assembly Pre?heat the oven to 425 degrees. When meat,? vegetable mixture is fully cooked and vegetable chunks are soft and the little bits of green beans no longer look bright green, remove from heat and spoon efg ofthe ?lling into a 9311 baking dish, and Hg in a pig baking dish. Sprinkle the ?oaen corn evenly over the top of the meat. Spread the potato,? cauli?ower mash over the corn, covering the surface evenly. Make designs on top of the mash with a fork and sprinkle mild paprika over the surface to taste. Place ?lled dishes on cookie sheets and bake in the middle of the oven at 425 for co minutes, or until the surface has small puddles ofmeat juice bubbling up from the bottom ofthe dish. Remove ?om heat to rest for 5 minutes before serving. Variations Feel ?ee to substitute or add vegetables that you prefer: parsnips, green peas, cooked spaghetti squash, zucchini, tomato all work well in this recipe. Leftover cooked vegetables can be used as well. If you prefer a thicker layer of potato;l cauli?ower, add potatoes and,? or cauli?ower as need ed. This recipe covers about a topping, but some may prefer more.