Lentil Filling

1 cup chopped Vidalia or yellow onion

2 1/2 cups mixed vegetables (frozen or canned, well drained)

4 cups cooked lentils (green or brown; canned and drained or pre-cooked)

1 cup plain tomato sauce (unsalted)

2 tablespoons tomato paste

1 tablespoon coconut aminos

1 1/2 teaspoons dried thyme

1 1/2 teaspoons dried rosemary, lightly crushed

1/2 teaspoon garlic powder

Black pepper to taste

Mashed Potato Topping

1 pound peeled, cubed russet or red potatoes (boiled or steamed)

3 tablespoons vegan butter

2 tablespoons unsweetened dairy-free milk

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Preheat the Oven
Preheat your oven to 425°F.
Cook the Base
Heat a large skillet and sauté the onion for about 3 minutes.
Add the mixed vegetables and cook until most of the excess liquid evaporates.
Add Lentils and Sauce
Stir in the cooked lentils and allow everything to warm through.
Add the tomato sauce, tomato paste, coconut aminos, thyme, rosemary, garlic powder, and black pepper.
Mix well and cook for a few minutes to thicken slightly. Turn off the heat.
Prepare the Potatoes
Mash the cooked potatoes with vegan butter and dairy-free milk until smooth and fluffy.
Assemble the Pie
Spread the lentil filling evenly in the skillet or transfer to a casserole dish.
For individual portions, divide the filling into six 8-oz ramekins.
Spoon the mashed potatoes over the top and smooth gently.
Bake
Bake for 10 minutes, just until the potatoes begin to crisp and lightly brown on top.
Serve
Let cool slightly and serve warm. Add chopped parsley if desired.

You can use any mix of vegetables such as peas, corn, and carrots.
If starting with dried lentils, cook about 1 1/2 cups dry lentils to yield roughly 4 cups cooked.
Adjust the seasonings to suit your taste—thyme, rosemary, garlic, or pepper can all be increased or reduced.
Leftover mashed potatoes work well here. Frozen or steamable potatoes are also a fast option.
To store: keep covered in the fridge for up to 6 days.
To freeze: assemble and freeze unbaked or baked for up to 3 months.
Reheat in the microwave or bake at 350°F for 5–10 minutes for a crisp top.