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Twice Baked, Lentil Shepherd's Pie Stuffed Potatoes (vegan, GF)

Ingredients

• 1 cups of lentils
• 1.2 cup quinoa  
• 5 cups of water 
• 1 bay leaf 
• 6 medium potatoes 
• 1/4 cup +/- vegan margarine 
• 3/4 cup +/- non-dairy milk 
• salt and pepper to taste 
• 1/2 cup of diced celery 
• 1/2 cup of shredded carrots 
• 3 TB olive oil 
• garlic and onions to taste 
• 1 tsp dried powdered sage 
• 1/2 tsp rosemary (crush it) 
• 1/2 tsp dried thyme 
• 1/2 tsp crushed red pepper 
• 1/2 tsp mustard powder
• 3 TB soy sauce (use GF tamari if you want to make it gluten free!)
•  3 TB tomato paste (you can also use ketchup!) 
• 2 cups frozen corn and/or peas
• paprika
• spray oil

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