Instructions

1. Cook the lentils according to the package directions.
2. Peel the potatoes and chop into cubes (this helps the potatoes to cook faster). Add potatoes to a large pot and cover with water.  Boil the potatoes for 15-20 minutes or until a fork goes through the potatoes easily.
3. While the potatoes are cooking, add the olive oil to a large pan and saute the carrots, celery, and onion over medium-high heat until they have softened (about 5 minutes).
4. Add the chopped mushrooms to the pan and saute for an additional 3 minutes. Add minced garlic and saute until fragrant (about 30 seconds). Lower the heat to medium and add the butter, stirring until melted.
5. Add the flour and stir to coat the vegetables.  Pour the milk over the vegetables and stir well.
6. Stir in the paprika, salt, and pepper and simmer for about 10 minutes (stirring occasionally) or until the liquid thickens.
7. Preheat oven to 350°F.  Add the cooked lentils to the vegetables and stir to incorporate.
8. Once cooked, drain and mash the potatoes. Stir in the butter, vegetable broth, garlic powder, salt, and pepper until potatoes are smooth and creamy.
9. Pour the lentil mixture into a 9 x 13 casserole dish.  Top with mashed potatoes and spread evenly over the lentil mixture.
10. Bake for 15 minutes or until everything is heated through.  Once the shepherds pie is baked, optionally broil for about 5 minutes until the top is browned.