Vegetarian Shepherd's Pie

3-4 large sweet potatoes peeled and diced

1/2 cup of soy,almond, rice or unsweetened coconut milk

1 teaspoon of cinnamon

1/2 teaspoon of ground cloves

1 cup of cooked brown or green lentils

1 cup of diced carrots

1 cup of diced celery

1 cup of chopped mushrooms

1 large onion chopped

2 cloves or garlic minced

1 cup of dry red wine

1 tablespoon of Worcestershire sauce

1 teaspoon of cayenne pepper

1 teaspoon of cumin

1 teaspoon of dried parsley

Salt and pepper for taste

Preheat your oven to 350 degrees F. Place potatoes in a pot with water. Bring to a boil on the stove top then reduce heat to medium to the potatoes continue to simmer. Let the potatoes cooks for about 20 minutes till fork tender.Once the potatoes have been cooked, drain them and add the non dairy milk, cinnamon, and cloves. Using a masher or a hand blender, puree till smooth. The puree should be a little watery. Set aside. In a cast iron skillet over medium heat, add 2 tablespoons of olive oil. Add in onions and saute till translucent. Add the garlic and saute for another 2 minutes. Add the carrots, celery, and mushrooms and cook for about 4 minutes util vegetables are fragrant and tender . Season with salt,pepper,cayenne pepper,cumin, and parsley. Add the lentils and stir in the Worcestershire sauce. Then pour in the wine. Cook for another 10 minutes until liquid is reduced. Transfer vegetables to a 9 inch greased baking dish. Spread evenly sweet potato puree over vegetables. Place the dish in the oven and let it bake for about 40 minutes till the tips of the potatoes turn golden brown. Increase heat at the end of cooking for more browning, if desired. Sprinkle the remaining 1 tbsp of chopped parsley on top of the pie to garnish. Serve hot.

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