Start by peeling the Yukon Gold potatoes if desired. I love to leave some skin on for texture and nutrients! Cut them into equal chunks and toss them into a large pot with salted water.  Bring the water to a boil, reduce to a simmer, and cook for around 15–20 minutes until they’re fork-tender.

While the potatoes are cooking, rinse and drain the lentils. In another pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing them until they’re fragrant and the onions are translucent.  Toss in the lentils, thyme, cumin, smoked paprika, salt, and black pepper. Stir until well combined, and then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the lentils are tender but cooked.

Once the lentils are done simmering, stir in the frozen mixed vegetables. They’ll heat through quickly, usually taking around 5 minutes. This step brings a nice touch of color and nutrition.

By now, the potatoes should be ready. Drain them and return them to the pot. Add the plant-based butter, salt, and pepper. Mash them until they’re smooth and creamy. Taste and adjust seasoning as necessary.

Preheat your oven to 400°F (200°C). In a large baking dish, spread the lentil and vegetable filling evenly across the bottom. Then, dollop the mashed potatoes on top, spreading them out with the back of a spoon. You can create swirls or peaks for a fun presentation.

Pop the baking dish into the preheated oven and bake for about 20-25 minutes. You want the top to be golden and crisp. The aroma will fill your kitchen and might even lure your family to the table.

Once it’s out of the oven, let it cool for a few minutes. Then grab a big spoon and serve generous portions. You can garnish with fresh herbs like parsley or chives for a pop of freshness.