1-Hour Shepherd's Pie

Peel and chop the potatoes and boil for 15 minutes until tender. Drain and mash with the almond milk, 1 tablespoon oil and half the salt. 2. Preheat the oven to 400°F. 3. Heat the remaining oil in an ovenproof skillet. Cook the onion, diced carrots and chopped mushrooms for 8 minutes. Add the garlic and tomato paste for 1 minute. 4. Add the lentils, broth, tamari and thyme. Stir the cornstarch into 2 tablespoons water, add it, and simmer until thick. Stir in the peas and the rest of the salt. 5. Spread the mashed potatoes over the filling and rough up the top with a fork. 6. Bake for 20 minutes, then broil 2 to 3 minutes to brown the top.