Vegan shepherds pie

Rinse the lentils or mixed legumes and cook them according to the package instructions until they are tender but not mushy. Drain and set aside.

In a large skillet or pan, heat the olive oil over medium heat.
Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and cook for another 30 seconds.
Add the diced carrots and cook for about 5 minutes until they start to soften.
Pour in the diced tomatoes, vegetable broth, tomato paste, soy sauce, dried thyme, dried rosemary, salt, and pepper. Stir well.
Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
Stir in the cooked lentils, frozen peas, and frozen corn. Cook for an additional 5 minutes. Adjust seasoning if necessary.

While the filling is cooking, place the peeled and diced potatoes in a large pot of salted water.
Bring the water to a boil, then reduce the heat and simmer for about 20 minutes or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot.
Mash the potatoes with a potato masher or fork, adding the almond milk and vegan margarine or olive oil. Season with salt and pepper to taste. Mix until smooth and creamy.

Preheat your oven to 180°C (350°F).
Transfer the lentil filling to a large ovenproof dish.
Spread the mashed potato topping evenly over the filling, creating peaks with a fork for a nice texture.
Place the dish in the preheated oven and bake for 20 minutes or until the top is golden brown and the filling is bubbling.

Allow the shepherd's pie to cool for a few minutes before serving.
Enjoy your delicious vegan shepherd's pie!
This recipe should serve approximately 4-6 people. Adjust the ingredients and servings as needed.