Tasty Vegan Lentil Shepherd's Pie

Begin by rinsing and soaking the green lentils for at least an hour before cooking. I've found that soaked lentils hold their shape better while cooking - a good tip if you want a good texture for your pie.

Then, in a large pot bring the lentils and vegetable broth to a boil over medium-high heat. Reduce the heat to low, cover, and let simmer for about 25-30 minutes, until the lentils are tender. Drain off any excess liquid.

While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the onions, carrots, and garlic, and sauté until the onions are translucent - around 7 to 8 minutes. Here, a slow and moderate heat procedure is crucial to give the onions and carrots a caramelized, sweet flavor.

Stir in the mushrooms, thyme, rosemary, a pinch of salt, and pepper, and continue to cook until the mushrooms are browned, about 5 more minutes.

Add the tomato paste to the skillet and cook for another 2 minutes. The tomato paste will add a tangy richness to your dish.

Once cooked, combine the sautéed vegetables with the lentils, peas, and corn in a large mixing bowl.

Preheat your oven to 400°F (200°C). In a large baking dish, evenly distribute the lentil and vegetable mixture.

Carefully spread the mashed potatoes over the lentil mixture. I usually use a fork to create peaks in the potatoes - these parts will get crispy and golden in the oven, which adds a beautiful texture to your pie.

Bake in the preheated oven for 15-20 minutes, or until the potatoes are golden and the filling is bubbly.

Allow your shepherd's pie to rest for a few minutes before serving. This step enables the flavors to meld further and makes the dish easier to serve.