Shepherd's Pie with beef or lentils

1 c. lentils (or cook 1 lb. ground beef)
1 can cream of mushroom, or better- homemade Mushroom Gravy (or make a WFPB mushroom gravy)
1 stalk celery, diced
1 carrot, diced
1 onion, diced
½ c. frozen peas, thawed
desired herbs and spices (like a pot pie)
6 cups, more or less, mashed potatoes

For beef version, saute celery, carrot, and onion until soft. Add ground beef and brown, breaking up as you go. Drain off fat if necessary. Add frozen peas and stir in cream of mushroom soup, thinning with milk if needed. Spray a 9x13 pan and spread this in an even layer on the bottom. Make mashed potatoes simultaneously, and spread them on top. Top with cheese and bake for 30 minutes or so until browned and bubbly. Shouldn't take long since everything is cooked already. 

For Lentil version: Put lentils in saucepan and cover with water.  Bring to boil, cover, and turn to low to cook for 20-45 minutes or until tender.  (Your cooking times may be less at a lower altitude. We’re almost 7000 feet, man).  

Meanwhile, sauté all veggies until tender, adding peas at the end.  Drain lentils and add to the vegetable pan, along with homemade wfpb mushroom gravy.  Stir together and pour into the bottom of a 9x13 pan.  Top with the mashed potatoes. No cheese. Bake at 350 for 20 minutes, then turn on broiler just to lightly brown the top of the potatoes. Serve!

The devil won’t bother you while you’re living in sin, he’ll bother you when you’re trying to get out. –Unknown