Hearty Lentil Shepherd's Pie

• •2 lb Russet potatoes, peeled and quartered
• •0.5 cup milk or plant-based milk
• •2 tablespoon unsalted butter or vegan butter
• •0.5 teaspoon salt
• •0.3 teaspoon black pepper
• •2 tablespoon olive oil
• •1 medium yellow onion, chopped
• •2 medium carrots, diced
• •2 celery stalks, diced
• •3 garlic cloves, minced
• •2 tablespoon tomato paste
• •1 cup brown or green lentils, rinsed
• •4 cups vegetable broth
• •1 teaspoon dried thyme
• •1 large bay leaf
• •1 tablespoon Worcestershire sauce (vegan if preferred)
• •0.5 cup frozen peas
• •0.5 cup frozen corn
• •2 tablespoon fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or a similar 2-quart oven-safe dish.

2. 2

   **Prepare the Mashed Potato Topping:** Place the quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes. Drain well. Return potatoes to the hot pot over low heat for 1 minute to dry them out. Mash the potatoes thoroughly. Stir in milk, butter, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until smooth and creamy. Set aside.

3. 3

   **Prepare the Lentil Filling:** Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes, until vegetables are softened. Add minced garlic and tomato paste; cook for another 1-2 minutes until fragrant.

4. 4

   Stir in the rinsed lentils, vegetable broth, dried thyme, bay leaf, and Worcestershire sauce. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender and most of the liquid has been absorbed. Remove the bay leaf.

5. 5

   Stir in the frozen peas and corn into the lentil mixture. Season with additional salt and pepper to taste.

6. 6

   **Assemble the Pie:** Pour the lentil filling into the prepared baking dish, spreading it evenly. Carefully spoon the mashed potato topping over the lentil filling, spreading it to the edges. You can create decorative peaks with the back of a spoon or a fork.

7. 7

   Bake for 25-30 minutes, or until the filling is bubbly and the mashed potato topping is golden brown. If the topping isn't browning enough, you can briefly switch to broiler for the last 1-2 minutes, watching carefully to prevent burning.

8. 8

   Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.

Chef's Tips

• 💡For extra flavor in the mashed potatoes, roast a head of garlic and mash the cloves in with the potatoes.
• 💡To achieve a crispier potato topping, brush the mashed potatoes with a little melted butter before baking.
• 💡This dish can be assembled up to a day in advance. Cover and refrigerate, then add an extra 10-15 minutes to the baking time when ready to cook.
• 💡Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.