Heat the oil in a large frying pan. Add in the onion, carrots, 2 of the minced garlic cloves, and thyme. Sauté for 6-8 minutes or until vegetables are tender.

Meanwhile, rinse lentils and check for little pebbles.

Once you have rinsed the lentils and checked them, add broth and lentils to the skillet. Cover and cook 25-30 minutes or until broth is absorbed and the lentils and tender.

While lentils are cooking, prepare the mashed potatoes. Combine water, milk, butter, salt, 2 minced garlic cloves, and potato flakes in a microwave safe bowl. Microwave, covered, on HIGH for 3 minutes. Remove and stir potatoes with a fork. Set aside.

Add peas, BBQ sauce, and soy sauce to the lentils. Allow to cook for an additional 2 minutes.

Scoop the lentil mixture into an 8x8 casserole dish. Scoop and spread the mashed potatoes over top of the lentil mixture. Bake 12-15 minutes, or until the mashed potatoes are golden on top and pie is bubbling around the edges.

Makes 6 servings. The easiest way to divide into 6 servings is to cut the mashed potatoes into 6 equal sections (I just used a spatula, but you could also use a knife) and then scoop one section onto each plate. For us, one serving was about 1 cup.