Shepherd's Pie with Lentil Topping

Ingredients

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

Steps

1. Peel and chop potatoes into 1-inch cubes. Place in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain, then mash with milk, butter, salt, and pepper until smooth and creamy. Set aside.
2. Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add diced onion, carrots, and celery; cook until softened, about 5-7 minutes.
3. Stir in minced garlic, tomato paste, and dried thyme. Cook for 1 minute until fragrant. Add lentils, vegetable broth, and bay leaf. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until lentils are tender and most of the liquid has been absorbed.
4. Remove bay leaf. Stir in frozen peas, corn, and vegetarian Worcestershire sauce (if using). Season with salt and pepper to taste.
5. Spread the lentil mixture evenly in the bottom of the skillet. Carefully spoon the mashed potatoes over the lentil filling, spreading it to the edges. You can create decorative peaks with a fork.
6. Bake for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbling. If desired, broil for the last 2-3 minutes for extra browning.
7. Let the pie rest for 5-10 minutes before serving. Garnish with fresh parsley, if using.