For the Mashed Potatoes

• 1 1/2 pounds potatoes, peeled and cut into small chunks
• 2 tablespoons butter
• 2 ounces cream cheese
• salt and pepper, to taste
• 1/4–1/2 cup grated parmesan cheese, for topping, optional

For the Vegetarian Shepherd’s Pie Filling

• 1 cup dry lentils (French, brown, or green will work), picked over and rinsed*
• 2–4 cups vegetable broth, divided
• 2 tablespoons oil (olive, avocado, or your choice)
• 3 small carrots, sliced
• 1/2 red bell pepper, diced
• 1 cup chopped broccoli florets
• 1 small zucchini, sliced and then cut into fourths
• 2 tablespoons flour
• 2 teaspoons tomato paste
• 1/2 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 3/4 cup frozen green peas
• 1/2 cup frozen sweet corn kernels