Veggie Shepherd's Pie

Ingredients:

• 1 pound gold potatoes, peeled and cut into 1-inch chunks

• 1/2 cup buttermilk

• 1 tbsp butter

• 3/4 tsp salt

• 1/2 tsp pepper

• 1 tbsp olive oil

• 1/2 cup finely diced carrot

• 1 tbsp water

• 3/4 cup frozen corn kernels

• 3/4 cup frozen green peas

• 1/2 tsp thyme

• 3 tbsp all-purpose flour

• 14 oz vegetable broth

• 1 1/2 cups cooked lentils

Directions

1. In a medium pot, bring potatoes to a simmer in water over medium-high heat. Reduce heat to medium, partially cover and cook until tender, about 15 minutes. Drain and return the potatoes to the pot, along with buttermilk, butter and 1/4 tsp salt and pepper. Mash until mostly smooth.

2. Preheat oven to 450 degrees. Coat an 8-inch square casserole dish with oil.

3. Heat oil in a large skillet over medium-high heat - add onion, carrot and water. Cover and cook until softened. Stir in corn, peas, thyme and 1/2 tsp salt, 1/4 tsp pepper. Sprinkle with flour and stir to coat. Stir in broth and bring to a simmer for a few minutes. Add in lentils and cook for another few minutes.

4. Add the lentil mixture to the greased dish and top with mashed potatoes, spreading to cover the dish evenly. Cook for 10-15 minutes.