2. When the lentils are done cooking carefully remove the lid and stir in the tomato paste and balsamic vinegar. Stir in the frozen veggies while the lentils are still hot. Set aside.
3. Use a steamer pot to cook the potatoes and cauliflower for about 13- 15 minutes or until they are both fork tender. Drain the water out of the bottom of the steamer and put the potatoes and cauliflower back in the bottom pot. Add in the almond milk and seasonings to taste. Mash with a potato masher until smooth.
4. Spread out the lentil mixture on the bottom of a baking sheet, or use 2 smaller pans to make smaller shepherds pies. Scoop out the potato/ cauliflower mash and spread it on toop of the lentils. Sprinkle with smoked paprika or cayenne on top. Bake at 350 for 25 mins until its golden brown and bubbly.