Shepherd’s Pie (Vegan or Vegetarian) Recipe by Chef Rob Dumas CEC Ingredients: Lentil Filling 1.5 cups  (10 ounces) French green (Le Puy) or brown lentils 2 cups Spanish onion, finely diced 2 Tablespoons fresh garlic, finely minced 2 Tablespoons, tomato paste 1 cup carrots, diced small or cut into thin half-moons ½ cup frozen corn