Lentil Shepherd’s Pie

Ingredients:
For the Filling:
1 cup dry green or brown lentils, rinsed and drained
3 cups vegetable broth
1 onion, chopped
2 carrots, diced
2 cloves garlic, minced
1 cup frozen peas
1 cup corn kernels (fresh, frozen, or canned)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil
For the Mashed Potatoes:
4 large potatoes, peeled and chopped
1/2 cup non-dairy milk (such as almond, soy, or oat milk)
2 tablespoons vegan butter
Salt and pepper to taste
Instructions:
Preheat your oven to 400°F (200°C).
In a large pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 25-30 minutes or until the lentils are tender but not mushy. Drain any excess liquid.
While the lentils are cooking, prepare the mashed potatoes. Boil the chopped potatoes in a separate pot until tender. Drain and mash with non-dairy milk, vegan butter, salt, and pepper until smooth. Set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onions, carrots, and garlic. Sauté until the vegetables are softened.
Add the cooked lentils, tomato paste, thyme, rosemary, salt, and pepper to the skillet. Stir well to combine.
Add frozen peas and corn to the lentil mixture, and continue to cook for an additional 5 minutes.
Transfer the lentil and vegetable mixture to a baking dish, spreading it out evenly.
Spoon the mashed potatoes on top of the lentil mixture, spreading them out with a spatula to cover the entire surface.
Use a fork to create some texture on the top of the mashed potatoes.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown.
Remove from the oven and let it cool for a few minutes before serving.