Vegan Shepherd’s Pie

– 1 medium onion (diced)
– 2 cloves garlic (minced)
– 300 gram uncooked brown or green lentils(rinsed and drained)
– 11⁄2 pints vegetable stock
– 2 teaspoons fresh thyme (or 1 teaspoon dried thyme per 2 teaspoon fresh)
– 300 gram frozen mixed veggies: peas, carrots, green beans and corn

Mashed potato
– 11⁄4 kilogram potatoes (thoroughly washed) 3-4 tablespoon vegan butter
– Salt and pepper (to taste)

Begin by preheating your oven to 240°C/475°F/gas 9

Place the potatoes in a large pot, halving any large ones, just about cover with water. Bring to a low boil, salt, cover and cook for 20-30 minutes or until tender. Drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl and mash until smooth. Add desired amount of butter and season with salt and pepper to taste. Cover and set aside.

In a large saucepan over medium heat, sauté onions and garlic in 1 tablespoon olive oil until lightly browned.

Season with salt and pepper then add lentils, stock, thyme and stir. Bring to a low boil. Reduce heat to simmer and continue to cook until lentils are tender

During the last 10 minutes of cooking, add the frozen vegetables, stir, and cover.

Taste and adjust seasonings as needed. Then transfer to a greased baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with pepper and a little sea salt.

Bake for 10-15 minutes or until the potatoes are lightly browned on top. Allow to cool slightly and thicken before serving