Vegetarian Lentil Shepherd's Pie

Rinse the potatoes, peel, chop coarsely. Boil in boiling salted water until soft, 20-25 minutes.

Drain the potatoes and put them on fire for 1-2 minutes to evaporate excess moisture.

Mash the mashed potatoes, add butter, salt and pepper to taste.

Swap butter for vegetable oil for a vegan meal.

Preheat oven to 220 ° C. Brush a baking dish with a tablespoon of olive oil.

Peel the onion and garlic and chop finely. Heat the remaining oil in a skillet and fry the vegetables until golden brown, 5-6 minutes.

Add tomato paste, washed lentils and thyme and season with salt and pepper to taste. Pour in broth.

Bring to a boil, reduce heat, and cook lentils until tender, covered for 35-40 minutes, stirring occasionally.

When the lentils are soft, remove the lid and turn the heat up to evaporate the excess liquid.

Add frozen vegetables to the pan, stir everything and cook for another 10 minutes.

Place the filling in the prepared pan, put the puree on top, flatten it and make stripes with a fork.

Bake the pie in a preheated oven for 10-15 minutes until golden brown.