Veggie Shepherd's Pie | Savory

Ingredients

• 1 1/2 lbs russet potatoes, peeled and quartered
• 3 tbsp olive oil, divided
• 1 cup chopped onion
• 1 (15 oz) can cooked lentils, drained
• 1 (16 oz) bag frozen mixed vegetables (carrots, corn, and peas), thawed
• 1/2 tsp dried thyme
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium vegetable broth
• 1/2 cup reduced-fat milk
• 1/4 cup grated Monterey Jack cheese