Lentil Shepherd's Pie with Yukon Gold/Cauliflower mash (dairy free, gluten free)

1 cup dry lentils
2 bay leaves
4 Tbsp olive oil (2 for sauteeing, and 2 for the potatoes)
1 onion chopped
2 cloves garlic
3 carrots, sliced
1 stalk celery, chopped
1 cup mushrooms, chopped
1 tsp dried thyme
1 cup frozen peas
1/2 cup chicken broth
1/2 tbsp arrowroot starch
1 Tbsp Worcestershire sauce
1 lb yukon gold potatoes, cubed
3 cups cauliflower florets
1/3 cup almond milk

Cook the lentils in water with the bay leaves until the lentils are tender. Drain, and set aside. Boil the potatoes and cauliflower about 15 minutes until tender, drain, and mash. Add 2 Tbsp olive oil and almond milk, and salt and pepper to taste. Set aside. In a pan, heat the other 2 tbsp olive oil, and saute the onion, garlic, carrots, celery, and mushrooms. Add the dried thyme, the cooked lentils, and the frozen peas until the peas are heated through. Mix the chicken broth, starch, and Worcestershire sauce together and pour into the vegetable mixture, stirring until thickened. Salt and pepper the mixture to taste. Place this whole mixture into a baking dish of your choice, and gently top with the mashed potatoes/cauliflower to cover it. Bake in a 375 degree oven for about 20 minutes until bubbly and the potato topping begins to brown.

Serving Size: Makes about 6 servings