Lentil Shepherd's Pie

I've heard of substituting lentils for ground beef in recipes, but had only tried it in spaghetti sauce. I thought this worked really well and my family liked it too.

1 onion, diced small
1 tablespoon olive oil
2 stalks celery, diced
1 clove garlic, minced
2 cups lentils
4 cups chicken broth
1 cup carrots, diced
1 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon paprika
dash of thyme
1/4 teaspoon dried parsley
salt and pepper, to taste
1 can corn
1 can stewed diced tomatoes
mashed potatoes

(I am constantly making up my own concoctions, and this is no exception, so if you feel the amounts need to be tinkered with for your liking, go ahead and change this recipe).

In large stockpot, heat olive oil over medium high heat and saute onion and celery for 5 minutes, until softened. Add garlic and saute. Add chicken broth, lentils, carrots, all the spices, corn and tomatoes. Bring to boil and simmer for about 30-40 minutes, or until the lentils have softened. Add salt and pepper to taste.

While the lentils are cooking, make traditional mashed potatoes in another pot. (Or, if you want to make it easier, just make instant mashed potatoes).

When the lentils are done cooking and the mashed potatoes are ready, put the lentils in a greased 9x13 pan. Spread the mashed potatoes evenly over the lentils. Sprinkle with paprika (and cheese, if desired) and bake at 350 F for 20-30 minutes. Enjoy!