Lentil Shepherd's Pie

For lunch today, I made Lentil Shepherd's Pie.  I boiled the lentils earlier in the morning for 40 minutes and drained them.  I just let them sit on the stove once they were done.  To start the lentil mixture, I sauteed and onion and 1 clove minced garlic.  Then I added the lentils, a can of diced tomatoes (with their juice), and a little less than half a can of tomato paste.  I simmered this for a couple minutes, then I put it in the bottom of a casserole dish.  I topped it with frozen peas and carrots.  Then I used the leftover tater tots (I know, genius!) from last night.  I added some cheddar and baked it for 15 minutes at 350.  I'm not sure how close this actually is to Shepherd's Pie, but it is inspired by it!