Shepherdess Pie

My daughter Bex was here for a few weeks & this is one of her favourite meals. A take on English Shepherd's Pie, with loads of veg so also similar to Cottage Pie, this meal is filling, comforting and goes a long way. I normally make it with just lentils as a substitute for meat, but Bex likes it with a bit of vegan mince added, so feel free to add or leave it out; the dish is good either way.

Ingredients for base:
1 tsp tamari mixed with 1 tbsp water
1 very large or 2 medium onions - I like 1 red & 1 yellow, chopped
1 head of garlic, smash the cloves with your knife & then chop
2 sticks celery chopped
1 medium carrot chopped
1/2 medium sweet potato chopped
1/4 butternut squash, peeled & chopped
1/2 small fennel bulb chopped
1 medium red or yellow pepper chopped
1 x 15 oz tin brown lentils, drain off liquid into a bowl for later
1/2 tsp Montreal Steak spice
2 McCormicks "beef" vegan stock cubes
1/2 of 312 packet of Yves ground round, broken up. Optional
1 tsp cornflour/cornstarch  mixed with a little water
water

Ingredients for topping:
10 - 14 white potatoes boiled & mashed - enough to cover your casserole dish with a good layer of mash
2 - 4 tbsp reduced fat Vegenaise
1/2 tsp garlic powder
salt & pepper to taste
Non-dairy milk if needed

Method:
Start by boiling the potatoes.
Put 1/2 the tamari & water mix into a large wok. Put on medium heat. As you cook adjust up or down to ensure veg cooks but does not stick. Add the rest of the ingredients down to and including the red or yellow peppers stirring occasionally as you go and steam fry, adding more of the tamari water as needed to prevent sticking.
Set oven to 375 degrees
Check your potatoes & mash when ready & add other ingredients. Put to side. If they are too dry add a little non-dairy milk if needed.
When the carrots, sweet potato & butternut squash are just tender & cooked, add the lentils & 1/2 their liquid, steak spice, stock cubes & stir to mix. Add the cornflour/cornststarch mix and stir. Add more of the bean liquid or water as needed to coat the mixture with a small amount of gravy, don't make it too wet as it will boil up and over in the oven..
Put the base mix into a large deep casserole dish. Top with the potato mix; leave it bumpy on the top so it browns.
Cook for 30 minutes.
Serve with cooked leafy greens, cauliflower & broccoli and your favourite gravy.
Enjoy