Vegetarian Shepherds Pie with Lentils Vegan option

Ingredients

• 4 large potatoes (russet work well), peeled and cut into 1 in. cubes
• 5 tablespoons butter (or butter substitute for vegan)
• 1/2 cup milk (or soy or coconut milk for vegan)
• 7 tablespoons olive oil (split, see directions)
• 5 cups vegetable broth (I use Better than Boullion)
• 14.5 ounces can diced tomatoes
• 1 1/2 cups green lentils (or any kind, really)
• 1 medium/large onion, diced
• 1 glove garlic, minced
• 10 ounces cremini or white button mushrooms, sliced
• 5 carrots, peeled and chopped
• 1 eggplant (medium), cut into 1 in cubes
• 1/2 head of cauliflower, cut into 1 in. pieces
• 1/2 teaspoon thyme (dried)
• 1/2 cup frozen peas
• salt & pepper to taste
• 1 tablespoon Sriracha sauce
• 1 tablespoon soy sauce
• 2 tablespoons parmesan reggiano (optional)

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