Savory Lentil and Vegetable Shepherd's Pie

Instructions

1. 1

   In a pot, combine (3/4 cup) dried lentils and (2 cups) vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until lentils are tender.

2. 2

   While the lentils cook, in a large skillet, heat (1 1/4 tbsp) unsalted butter over medium heat. Add (3/4) diced onion, (1 1/4) diced carrots, and (1 1/4) diced celery. Sauté for about 5-7 minutes until vegetables are soft.

3. 3

   Add (1 cloves) minced garlic to the skillet and sauté for another minute until fragrant.

4. 4

   Stir in (3/4 tbsp) tomato paste, (1 1/4 tbsp) soy sauce, (3/4 tsp) dried thyme, (3/4 tsp) dried rosemary, and (3/4 cup) frozen peas. Cook for an additional 2 minutes, then mix in the cooked lentils.

5. 5

   Season the filling with (1/4 tsp) salt and (1/4 tsp) black pepper. Remove from heat and spread the mixture into the bottom of a greased baking dish.

6. 6

   In a separate pot, boil (2 3/4) cubed potatoes until fork-tender, about 15 minutes. Drain and return to the pot.

7. 7

   Mash the potatoes with (1/4 cup) milk and (1/4 cup) unsalted butter until smooth and creamy. Season with salt and pepper to taste if needed.

8. 8

   Spread the mashed potatoes over the lentil and vegetable filling in the baking dish, smoothing the top with a spatula.

9. 9

   Preheat the oven to 400°F (200 °C). Bake the shepherd's pie in the preheated oven for 25-30 minutes, or until the top is golden brown.