Lentil Shepherd's Pie

Ingredients

• 2 pounds russet potatoes, peeled and cut into 1-inch chunks
• 4 tablespoons unsalted butter, divided
• 1/3 cup whole milk, warm
• 1 1/4 teaspoons salt, divided, plus more to taste
• 3 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dried brown or green lentils, rinsed
• 3 cups vegetable broth
• 1 tablespoon worcestershire sauce (vegetarian) or soy sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup frozen peas
• 1/2 cup shredded cheddar cheese (optional), plus 1/2 teaspoon black pepper

Instructions

1. Place the potato chunks in a large pot, cover with cold salted water by 1 inch, and bring to a boil over high heat; boil for 15 to 18 minutes, until a fork slides in easily.
2. Drain the potatoes well and return them to the hot pot; mash with 3 tablespoons butter, the warm milk, and 1/2 teaspoon salt until smooth and creamy, then set aside covered.
3. Meanwhile, preheat the oven to 400 F.
4. Heat the olive oil in a large deep skillet or Dutch oven over medium heat and cook the onion, carrots, and celery for 7 to 8 minutes, stirring occasionally, until softened.
5. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they release their liquid and it evaporates.
6. Stir in the garlic and tomato paste and cook for 1 minute, stirring constantly, until the paste darkens slightly.
7. Add the rinsed lentils, vegetable broth, Worcestershire sauce, thyme, bay leaf, and remaining 3/4 teaspoon salt, and stir well.
8. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened into a stew-like consistency; add a splash more broth if it looks dry.
9. Remove the bay leaf, stir in the frozen peas and black pepper, and cook for 2 more minutes, then taste and adjust seasoning.
10. Transfer the lentil mixture to a 9x13-inch baking dish and spread it into an even layer.
11. Dollop the mashed potatoes over the top and spread gently to cover the filling completely, using a fork to create decorative ridges across the surface.
12. Dot the top with the remaining 1 tablespoon butter (or scatter the cheddar cheese, if using) and bake for 20 to 25 minutes, until the potato peaks are golden brown and the filling is bubbling at the edges.
13. Let the pie rest for 10 minutes before serving so the filling sets slightly.

Nutrition

Calories	380
Protein	15 g
Fat	12 g
Carbs	55 g
Fiber	12 g
Sodium	610 mg

Estimated per serving