Lentil Shepherd's Pie

Ingredients

• 1 cup brown or green lentils
• 4 cups vegetable broth
• 2 lb potatoes, russet or Yukon Gold
• ½ cup milk
• 2 tbsp butter
• 1 onion, yellow
• 2 carrots
• 2 celery stalks
• 2 cloves garlic
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce (vegetarian)
• 1 tsp dried thyme
• 1 bay leaf
• ½ cup frozen peas
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Peel and cube potatoes. Place in a large pot, cover with cold salted water, bring to a boil, and cook until fork-tender (15-20 minutes). Drain, then mash with milk and butter until smooth. Season with salt and pepper.
2. While potatoes cook, rinse lentils. In a large pot or Dutch oven, combine lentils and 3 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess liquid.
3. Preheat oven to 375°F (190°C). Dice onion, carrots, and celery. Mince garlic. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes.
4. Stir in minced garlic, tomato paste, dried thyme, and bay leaf. Cook for 1 minute until fragrant. Add the cooked lentils, remaining 1 cup of vegetable broth, and Worcestershire sauce. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly. Stir in frozen peas.
5. Remove the bay leaf. Spread the lentil mixture evenly in the bottom of the skillet or transfer to a 9x13 inch baking dish. Carefully spread the mashed potatoes over the lentil filling, creating a smooth or decorative top.
6. Bake for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbly. If desired, broil for the last 2-3 minutes for extra browning.
7. Let stand for 5-10 minutes before serving. Garnish with fresh parsley if using.