Shepherds pie...but with millet and veggies

2 cups water
Salt
1 cup millet
1 tbsp nutritional yeast
1 tbsp vegan margarine
1 tbsp olive oil
1 medium yellow onion
2 garlic cloves, minced
1 medium red bell pepper, chopped
2 medium carrots, chopped
1 14oz can diced tomatoes, drained and finely chopped
1/2 cup brown lentils (I used red)
1 cup chopped white mushrooms (didn't have)
1 cup fresh or frozen corn kernels
1 cup frozen peas
1 cup veggie broth
1 tsp dried thyme
1 tsp dried marjoram (I used oregano)
Freshly ground black pepper
1/2 tsp paprika

Preheat the oven to 350 degrees. Lightly oil a 3 quart casserole dish and set aside. In a saucepan bring the water to boil.  Salt the water, add the millet, cover, and reduce heat to low. Simmer until the millet is cooked, about 30 minutes. Stir in the nutritional yeast and margarine and set aside.
In a separate large saucepan, heat the oil over medium heat. Add the onion, garlic, pepper , and carrots. Cover and cook until softened, about 10 minutes. Add the tomatoes, lentils, mushrooms, corn, peas, broth, thyme, marjoram, and salt and black pepper to taste.  Cover and simmer until the lentils are soft and the mixture has thickened, about 40 minutes, adding a little water if the mixture becomes too thick.
Place the lentil mixture into the prepared casserole, spoon the cooked millet on top and spread it evenly over the lentil mixture. Sprinkle with paprika. Bake until hot, about 30 minutes. Serve.