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Vegetarian Shepherd's Pie Filling: 1 medium onion, diced 2 cloves garlic, minced 1 1/2 cups uncooked brown lentils, rinsed 4 cups vegetable stock 2 tsp fresh thyme or 1 tsp dried thyme 1 (10 ounce) bag of (organic) frozen veggies: peas, carrots, green beans and corn Mashed Potatoes: 3 pounds potatoes, washed 4 Tbsp butter (organic) Pink salt and pepper to taste Boil potatoes for 20-30 minutes until soft. Drain water and mash until smooth. Add butter and sea salt and pepper. While potatoes are cooking, preheat oven to 425°F and lightly grease a 9x13-inch baking dish. In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned (5 minutes). Add a pinch of sea salt and pepper. Then add lentils, stock, thyme and stir. Bring to a low boil, then reduce heat to simmer (35-40 minutes). In last 10 minutes of cooking, add frozen organic veggies, stir and cover. To thicken, if needed, add 3 tablespoons of mashed potatoes and stir. Transfer to an oven-safe baking dish and top with mashed potatoes. Smooth down with fork and season with sea salt and pepper. Bake in oven for 10-15 minutes until lightly browned. Let it cool before serving. Longer it sits the more it will thicken. Serves 6 people.