Heat 1 tbsp olive oil in medium saucepan over medium-high heat. Cook shallot and garlic until soft, 2 to 3 minutes. Stir in 2½ cups water, broth concentrate, mushroom powder, lentils, and thyme. Bring to a boil, reduce heat to medium-low, cover, and simmer until liquid is reduced by half, 15 to 20 minutes. Stir in green beans, carrot, and ¼ tsp salt and cook until lentils and vegetables are tender, 8 to 12 minutes. In small bowl, whisk together cornstarch and 2 tbsp water. Discard thyme from saucepan, stir cornstarch slurry mixture into filling, and boil until thickened, about 3 minutes. Stir in just ½ tbsp vinegar and season to taste with salt and pepper.

Meanwhile, cover potatoes with 1 inch salted water in small saucepan and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, 10 to 15 minutes. Reserve potato water, then drain and return potatoes to saucepan, off heat. Stir in herb garlic cheese, sour cream, and 2 tbsp potato water and use back of fork to mash until mostly smooth. Season to taste with salt and pepper. (TIP: Add more potato water, 1 tbsp at a time, to reach desired consistency.)

Move oven rack to top position and set oven to broil on high. Transfer filling to baking dish and spread in even layer. Top with corn. Using spatula, carefully spread cheesy potatoes in even layer over corn. Broil until top is golden, 3 to 5 minutes. (TIP: All broilers are different; watch carefully to ensure potatoes don’t burn.)

Set shepherd's pie aside to cool for 10 minutes. Serve family-style. Enjoy!

For lentils, to “sort” (as noted in ingredient list) means to look for and discard any naturally occurring debris or stones. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.