If you are so inclined to make it yourself, here is what you’ll need:
1 15.5oz can of lentils (You can make you own, just roughly make 2 cooked cups)
5 Decent sized Russet potatoes
2 Handfuls of fresh spinach
1 cup frozen corn
1 cup of frozen peas
1/2 cup of shredded carrots
1/4 cup of onions
Preheat over to 350.
Peel, dice and boil the potatoes in the manner you would to make mashed potatoes.
Saute the onions. I sauteed mine in Earth Balance vegan butter.
Open can of lentils, drain the fluid and rinse well with water. Doing this gets rid of a lot of the added sodium.
Pour can of lentils into a dish you normally use for Shepherds Pie, I used a 9″ round pyrex dish.
Tear the fresh spinach up by hand and spread evenly.
Pour in the corn, then the peas and spread evenly.
Sprinkle the shredded carrots over top.
Once you’ve made your mashed the way you like, I used a couple tablespoons of butter and a 1/2 cup of almond milk, spread it over top of all the veggies.
I sprinkled some sea salt, pepper, paprika and dried basil on the top.
Cook for 25-30 minutes. Just enough to make sure the spinach has cooked down and the frozen corn and peas are hot enough to eat.