Vegetarian Shepherd's Pie
Ingredient Checklist- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely diced
- 2 carrots, peeled and thinly sliced
- 2 celery stalks, thinly sliced
- 10 ounces cremini mushrooms, trimmed and sliced
- 1 tablespoon tomato paste
- 1 tablespoon vegetarian Worcestershire sauce, such as Annie's Naturals
- 1 dried bay leaf
- 1 cup French green lentils, picked over
- Kosher salt and freshly ground pepper
- 1 cup frozen peas
- 2 pounds Yukon Gold potatoes, scrubbed and cut into 1 1/2-inch pieces
- 4 cloves garlic
- 4 tablespoons unsalted butter
1/2 cup whole milk, warmed
Directions
Instructions Checklist- Step 1
Heat oil in a medium pot over medium. Add onion, carrots, and celery and cook, stirring, until tender, 6 to 8 minutes. Add mushrooms and cook, stirring, until tender, 8 to 10 minutes. Add tomato paste and cook, stirring, 1 minute. Add Worcestershire, bay leaf, 4 cups water, and lentils; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes. Stir in peas; remove from heat and season with salt and pepper. - Step 2
Preheat oven to 400 degrees. Place potatoes and garlic in a medium saucepan; cover with 2 inches of cold water. Season generously with salt; bring to a boil, then reduce to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; return potatoes and garlic to pot. Add butter and milk; mash with a fork or potato masher until smooth. Season with salt and pepper. - Step 3
Transfer lentil mixture to a 2-quart baking dish. Dollop with mashed potatoes; spread evenly to edges. Transfer to a baking sheet; bake until golden and bubbling around edges, about 15 minutes. Let stand 20 minutes; serve.
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Carol, From Virginia Beach
