Vegetarian Shepherd's Pie with Lentils, Mushrooms & Carrots

Directions

1. Wash and dry all fresh produce, then prep the potatoes for boiling.
2. Dice the carrot and onion into small pieces, and mince or press the garlic; set aside.
3. In a pan, melt butter and cook the carrot, onion, and garlic until just beginning to soften, seasoning with salt and pepper.
4. Add the sliced mushrooms to the pan and cook until they soften and release some liquid, stirring frequently.
5. Rinse the lentils under cold water, then combine them with broth in the pan; season and bring to a boil, then reduce to a simmer and cover to cook until the lentils are tender.
6. Stir in chopped thyme leaves (save a little for garnish) and then mix in the peas, cooking a few minutes more.
7. Prepare the potatoes: boil until tender, drain, then mash with butter and broth until smooth; season to taste.
8. To assemble, divide the lentil mixture among serving dishes, spread the mashed potatoes on top, and sprinkle with remaining thyme leaves before serving.