Veggie and Lentil Shepherd's Pie

Ingredients

• Cheddar cheese - 1 cup, shredded
• Milk - 1/2 cup
• Butter - 4 tablespoons
• Potatoes - 4 large, peeled and diced
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Worcestershire sauce - 1 tablespoon
• Vegetable broth - 1 cup
• Tomato paste - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1, diced
• Mixed vegetables - 2 cups, frozen
• Lentils - 1 cup, cooked

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, heat some oil over medium heat. Add the diced onion and minced garlic, and cook until softened.
3. Add the mixed vegetables and cooked lentils to the skillet. Stir in the tomato paste, vegetable broth, Worcestershire sauce, thyme, salt, and pepper. Cook for 5-7 minutes, until the vegetables are tender and the flavors are well combined.
4. Meanwhile, boil the diced potatoes in a pot of salted water until tender. Drain the potatoes and return them to the pot.
5. Add butter and milk to the pot with the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
6. Transfer the lentil and vegetable mixture to a baking dish. Spread the mashed potatoes evenly over the top.
7. Sprinkle shredded cheddar cheese over the mashed potatoes.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Serve hot and enjoy!