Description: A hearty and flavorful dish made with a savory filling of vegetables, lentils, or beans topped with creamy mashed potatoes, baked until golden and bubbly.

Preparation Time: Approximately 30 minutes

Cooking Time: Around 40 minutes

Serving Size: 6 servings

Ingredients:

• 4 large potatoes, peeled and diced
• 2 tablespoons butter or olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 1 cup cooked lentils or mixed beans
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon thyme (dried or fresh)
• Salt and pepper to taste
• 1 cup frozen peas
• ½ cup shredded cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil the diced potatoes until tender. Drain and mash with butter or olive oil, then set aside.
3. In a large skillet, heat some oil over medium heat. Add onions, carrots, and garlic. Cook until softened, about 5-7 minutes.
4. Add mushrooms to the skillet and cook for an additional 3-4 minutes.
5. Stir in lentils or mixed beans, vegetable broth, tomato paste, thyme, salt, and pepper. Simmer for 5-7 minutes until the mixture thickens slightly.
6. Add frozen peas and cook for another 2-3 minutes.
7. Transfer the vegetable mixture into a baking dish and spread the mashed potatoes on top, creating an even layer.
8. If desired, sprinkle shredded cheese over the mashed potatoes.
9. Place the baking dish in the oven and bake for 20-25 minutes, or until the top is golden and the filling is bubbly.
10. Let it cool for a few minutes before serving.

This recipe offers a delicious vegetarian twist on the classic Shepherd’s Pie, perfect for a cozy family dinner or a comforting meal on a chilly day!