1 medium onion, diced
2 cloves garlic, minced
1 1/2 cups uncooked green lentils, rinsed and drained
4 cups vegetable stock
2 tsp fresh thyme
1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
3 pounds yukon gold potatoes
3-4 Tbsp vegan butter
Salt and pepper, to taste
Place potatoes in a large pot and fill with water until they are covered. Bring to a low boil on medium high heat, then salt, cover and cook for 20-30 minutes until soft. While potatoes are cooking, preheat oven to 425 degrees F and lightly grease a 2-quart baking dish.
Transfer potatoes to a mixing bowl. Mash until smooth. Add vegan butter, and season with salt and pepper to taste. Loosely cover and set aside.
In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized – about 5 minutes.
Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a boil then reduce heat to simmer. Continue cooking until lentils are tender, then add the frozen veggies to cook.
Transfer filling to baking dish and top with mashed potatoes. Top with salt and pepper and bake for 15 minutes or until potatoes are lightly browned on top.