Vegan Shepherd's Pie

Slice any large potatoes in half, place in a large pot, and fill with water until just covered. Bring to a low boil on medium-high heat, then generously salt, cover, and cook for 20-30 minutes or until they slide off a knife easily.

Once cooked, drain the potatoes, return them to the pot to evaporate any remaining water, then transfer to a mixing bowl. Mash until smooth, add vegan butter, and season with salt and pepper to taste. Loosely cover and set aside.

Preheat oven to 425°F and lightly grease a 2-quart baking dish or a 9x13 pan.

In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned and caramelized, about 5 minutes. Add a pinch of salt and pepper, then add lentils, stock, and thyme. Stir, bring to a low boil, then reduce heat to simmer. Cook until lentils are tender, about 35-40 minutes. In the last 10 minutes, add frozen veggies, stir, and cover.

Taste and adjust seasonings as needed. Transfer to the prepared baking dish and top with mashed potatoes. Smooth with a spoon or fork, and season with pepper and a little salt.

Place on a baking sheet to catch overflow and bake at 425°F for 10-15 minutes, or until the potatoes are lightly browned on top.

Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, then store in the fridge for up to a few days. Reheats well in the microwave.