1 lb. of cooked potatoes, mashed
2 tbsp. of olive oil
1 medium onion, chopped
3 cloves of garlic, minced
1 cup of cooked lentils
1 cup of vegetable stock
1 tsp. of dried thyme
3 tbsp. of fresh parsley, chopped
2 cups of frozen mixed vegetables
Salt and pepper to taste
Preheat oven to 425F.
Coat a large skillet with olive oil.
Sauté onion, garlic, lentils, thyme, parsley, and frozen vegetables over medium heat for 1-2 minutes.
De-glaze the skillet with vegetable stock. Stir well.
Season vegetable mixture with salt and pepper to taste.
Divide the vegetable mixture evenly into 4 small ramekins, or heatproof cups.
Top the mixture with an even coat of 1-2 tablespoons of mashed potatoes.
Bake at 425F for 15 minutes or until the mashed potatoes on top is lightly golden.