During our sight-seeing trip last fall to New England, we stopped at a small café on the premises of a sustainable farm along the coast of Maine. Shepherd’s Pie was on the menu. Wow, I haven’t eaten this dish in many years. The restaurant included several “twists” on traditional Shepherd’s Pie recipes. In one variation, the filling included a local brand of porter beer. That pie tasted great! A second variation was a vegetarian one made with lentils. We ordered a second serving of this one! I associate Shepherd’s Pie with Irish cuisine and I believe that is entrée continues to be a popular dish in Irish pubs. With St. Patrick’s Day approaching, I decided to try my recollection and make the vegetarian “Lentil Shepherd’s Pie” version. Lentils are packed with nutritional value — an added plus to this tasty entrée.