Easy Meatless Shepherd's Pie

Ingredients

1 package of Yves Ground Round or 1 can lentils, drained

1 can of sliced mushrooms

1/2 green pepper

2 stalks of celery

2 carrots

1 large cooking onion

1 cup frozen peas

1 can of mushroom gravy

5-6 potatoes

1/2 cup milk or soy milk

1 T butter or margarine

Directions

Dice green pepper, celery, carrots and onion. Cook covered in saucepan with 1cm water over medium heat for 15 minutes or until carrots are soft. Add 2 dashes each of black pepper and garlic powder. Stir occasionally and make sure there is always some water in the bottom.

Boil potatoes in separate pot until soft and then mash them with milk or soy milk and butter or margarine. Set aside.

Put Veggie Ground Round or lentils in casserole dish and stir in frozen peas and all the cooked vegetables from above. Smooth this mixture across the bottom of the casserole and then pour can of mushroom gravy evenly over surface. Spread mashed potatoes across the whole dish and sprinkle with some paprika. Bake in oven at 350 degrees for 15 minutes or until gravy is bubbling up from underneath.