Vegan Shepherd’s Pie

1 medium onion, diced
2 cloves garlic, minced
1½ cups uncooked brown or green lentils, rinsed and drained
4 cups vegetable stock
2 teaspoon fresh thyme or 1 teaspoon dried thyme
1½ teaspoon McKay’s beef seasoning or similar, i.e., veggie boullion
1 10-ounce bag frozen mixed veggies: peas, carrots, green beans and corn
salt to taste

1. Make the mashed potatoes and set aside.
2. Preheat oven to 425 degrees F and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9×13 pan.
3. In a large saucepan over medium heat, cook together all of the filling ingredients except the frozen mixed veggies and the salt (35-40 minutes).
4. In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
5. OPTIONAL: To thicken the mixture, add 2-3 Tbsp mashed potatoes and stir.
6. Taste and add salt and adjust seasonings as needed.
7. Transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smoothing with a spoon or fork.
8. Place on a baking sheet to catch overflow and bake at 425 for 10-15 minutes, or until the mashers are lightly browned on top.
9. Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.