Ingredients

• 2 medium Onions, diced
• 3 cloves Garlic, minced
• 1 ½ cups Uncooked Brown or Green Lentils, rinsed and drained
• 4 cups Vegetable Stock
• 2 Tbsp Fresh Thyme or 2 tsp dried Thyme
• 10 oz bag Frozen mixed Veggies: Peas, Carrots, Green Beans, thawed and drained
• 3 lbs Yukon Gold Potatoes, cut in half, lengthwise
• 3-4 Tbsp Vegan Butter, Coconut Manna or Olive Oil
• To taste Salt and Pepper

Cooking Instructions

Place the potatoes in a large pot and fill with water until just covered. Bring to a low boil on medium high heat with salt (about 1 teaspoon per quart of water), cover and cook for 20-30 minutes or until cooked. Drain the water and let cool for 5 minutes.
Transfer to a mixing bowl and use a masher, pastry cutter or large fork to mash until smooth. Add vegan butter (2-4 Tbsp), and season with salt and pepper to taste. Loosely cover and set aside.
While potatoes are cooking, preheat oven to 425F and grease a baking dish.
In a large saucepan over medium heat, add 1 Tbsp olive oil, onions and add garlic and sauté stirring often until lightly browned about 5 minutes.
Add a pinch only of salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
In the last 10 minutes of cooking, add the frozen veggies, salt, and pepper to taste, stir, and cover. If you need to thicken the mixture, add 2-3 Tbsp mashed potatoes and stir, or whisk in 2 Tbsp potato starch or arrowroot powder. Return to the pan and whisk to thicken.
Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and gently top with mashed potatoes. Smooth down with a spoon or fork.
Place on a baking sheet and bake for 10-15 minutes or until the top is lightly browned.
Let cool for at least 15-20 before serving.