Let’s get cooking! Here’s a detailed, step-by-step guide:

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C).

Step 2: Sauté Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the diced onion, diced carrots, and minced garlic. Sauté until softened, about 5 minutes.

Step 3: Add Lentils and Liquids

Add the lentils, vegetable broth, undrained diced tomatoes, thyme, salt, and pepper to the pot. Stir well to combine.

Step 4: Simmer

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally.

Step 5: Add Peas and Corn

Stir in the peas and corn. Cook for another 5 minutes, or until heated through.

Step 6: Transfer to Baking Dish

Transfer the lentil and vegetable mixture to a baking dish (a 9×13 inch dish works well) and spread it out evenly.

Step 7: Top with Mashed Potatoes

Spread the mashed potatoes evenly over the top of the lentil mixture, smoothing it out with a spatula or the back of a spoon.

Step 8: Bake

Bake for 20-25 minutes, or until the mashed potato topping is golden brown and the filling is bubbly.

Step 9: Cool and Serve

Let the Vegan Shepherd’s Pie cool slightly before serving. This will allow the filling to set up a bit.

Enjoy this comforting and flavorful meal!