Step 1

Peel your potatoes and chop them into large chunks. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook uncovered for about 15 minutes or until fork tender.

Step 2

Drain the potatoes in a colander, then return to the pot. Add the vegan butter, milk, salt and pepper to taste and mash until smooth and creamy. Stir in ¾ cup of the vegan cheese, saving the rest for sprinkling on top.

Step 3

Cover and set aside while you make the lentil filling.

Step 4

Preheat the oven to 400℉.

Step 5

In a large skillet, warm the oil over medium-high heat, then add the onion and sauté for 3-4 minutes, until translucent. Add the garlic and cook for one more minute.

Step 6

To the skillet, add the lentils, rosemary, thyme, salt, pepper, Worcestershire sauce and tomato paste. Stir to combine and cook for 1 minute.

Step 7

Now add the flour and stir well until incorporated and no clumps of flour or tomato paste remain.

Step 8

Stir in the broth, peas and carrot mix and corn. Bring to a boil then reduce to a simmer and cook for 5 minutes, stirring occasionally.

Step 9

Pour the lentil mixture into a 9x13 inch baking dish (or use your cast iron pan.) Spread it into an even layer, then spoon the mashed potatoes on top of the lentils. Spread them carefully and evenly.

Step 10

Sprinkle the rest of the vegan cheddar on top, then bake for 25-30 minutes until hot. Serve immediately and enjoy!

Step 11

Store leftovers covered in the refrigerator for up to 4 days. It can also be frozen once completely cooled.