Vegan Shepherd's Pie

Heat olive oil in a large pot over medium-high heat. Add the sweet onion and cook until soft and translucent.

Add garlic, dried basil, dried oregano, ground cumin, ground cinnamon, and ground cloves. Stir until the onion is well coated and cook on low heat for about 3 minutes, stirring often.

Add tomato purée, tomato paste, and vegetable broth paste. Stir well and increase heat to high.

Add lentils and veggie ground round. Sauté for 2 minutes, then add hot water. Stir and bring to a boil, then simmer for 20 minutes until thick. Set aside.

Boil water in a large stockpot and season with salt. Cook the potatoes until very tender, about 15 minutes.

Strain the potatoes and return to the pot. Add olive oil, almond milk, vegan butter, and fresh thyme. Mash until rich and creamy. Set aside.

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Transfer the 'meat mixture' into a 13x8-inch baking dish and flatten with a spatula.

Dollop mashed potatoes onto the mixture and flatten. Use a fork to create marks for texture.

Spray the mashed potatoes with oil for a golden color.

Cook for 25 minutes, then broil for 5 minutes, watching closely to avoid burning.

Garnish with fresh thyme and serve with steamed greens or veggies.