Vegetarian Shepherd's Pie

So, I've got some leftover potatoes in a bag. And a bunch of vegetables. I decided to make shepherd's pie. I think because it was part of a challenge on Top Chef last week. And it's finally not 91 degrees here.

I looked up a bunch of recipes on the 'net, and the one common thread was "use whatever you've got". So, here goes:

Veggie Shepherd's Pie (most veggies are from CSA, and hence the amts are estimates)
1/2 cup dry brown lentils: 0.25
1 T. canola oil: 0.03
3 small carrots, diced: 0.30
1/2 red onion, diced: 0.25
2 small summer squash, diced: 0.40
1 small bell pepper, diced: 0.50
1 cup frozen peas: 0.60
1/2 pt. cherry tomatoes, quartered: 1.50
2 cloves garlic: 0.10
1 Tbsp soy sauce: 0.10
pepper and sage to taste: 0.15
1 piece veggie bouillon: 0.50
1 T. cornstarch

1.5 lbs potatoes: 0.20
1/2 cup milk: 0.07
1 Tbsp butter: 0.06
4 oz cheddar cheese: 0.50
S&P&garlic powder to taste:

Total: $5.51 for one 9x13 pan, 12 servings. $0.46 per serving. Served this with collard chips.

Rinse the lentils. Cover with water (at least one inch, maybe more), bring to a boil, reduce heat, cover, cook for 20 min. Drain.

Saute onion, pepper, carrots, summer squash in oil until browning and carmelizing (great flavor). Add cherry tomatoes, peas, and garlic and cook until tomatoes give up their liquid. Add bouillon cube, sage, soy sauce and pepper.

Mix cornstarch with 1/2 cup water. When well-blended, add to veggies and boil until thickened.

Meanwhile, peel potatoes, cut into large pieces, and put in a pot covered with cold water. Bring to a boil and simmer 20 mins or until they are pierced easily with a knife. Blend with a hand mixer, adding milk, butter, salt and pepper.

Grease 9x13 pan. Spread veggie mixture on the bottom. Spread mashed potatoes on the top. Top whole thing with shredded cheese and bake at 375F for 30 min. I used 375 because that's what the collard chips need. You could use 350F.

This was a keeper. Cheap and delicious. Yum yum yum.