Step 1: Preheat Oven

Preheat your oven to 375°F (190°C).

Step 2: Sauté Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the diced onion, carrots, and minced garlic to the pot.

Sauté the vegetables until softened, about 5 minutes, stirring occasionally.

Step 3: Add Lentils and Remaining Filling Ingredients

Add the rinsed lentils, vegetable broth, undrained diced tomatoes, dried thyme, salt, and pepper to the pot.

Stir well to combine all the ingredients.

Step 4: Bring to a Boil and Simmer

Increase the heat to high and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are tender, stirring occasionally.

Step 5: Add Peas and Corn

Stir in the peas and corn kernels.

Cook for another 5 minutes, or until the peas and corn are heated through.

Step 6: Transfer Filling to Baking Dish

Transfer the lentil and vegetable mixture to a baking dish (such as a 9×13 inch baking dish or a similar-sized casserole dish) and spread it out evenly.

Step 7: Top with Mashed Potatoes

Spread the prepared mashed potatoes (made with plant-based milk and vegan butter) evenly over the top of the lentil filling, smoothing it out with a spatula or the back of a spoon. You can create swirls or patterns in the mashed potatoes for a decorative touch.

Step 8: Bake

Bake the Vegan Shepherd’s Pie for 20-25 minutes, or until the mashed potato topping is golden brown and the filling is bubbling.

Step 9: Cool and Serve

Let the Shepherd’s Pie cool slightly before serving. This allows the filling to set up a bit and makes it easier to serve.