Lentil Shepherd's Pie

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 2 1/2 cups vegetable broth, divided
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 cup frozen peas
• 2 lbs russet potatoes, peeled and cubed
• 4 tbsp butter
• 1/4 cup milk
• Salt and black pepper, to taste

Instructions

1. 1Preheat the oven to 400 F. Boil the potatoes in salted water for 15 to 18 minutes until fork-tender, then drain.
2. 2Mash the potatoes with the butter and milk until smooth, and season with salt and pepper; set aside.
3. 3Heat the olive oil in a large skillet over medium heat and cook the onion, carrots, and celery for 5 to 6 minutes until softened.
4. 4Add the garlic and cook for 30 seconds, then stir in the lentils, 2 cups of the vegetable broth, tomato paste, and thyme.
5. 5Bring to a simmer and cook for 20 to 25 minutes, adding more broth as needed, until the lentils are tender and the mixture is thick.
6. 6Stir in the peas and season with salt and pepper, then spread the lentil mixture into a baking dish.
7. 7Spread the mashed potatoes evenly over the top, using a fork to create ridges.
8. 8Bake for 20 to 25 minutes, until the potatoes are lightly golden and the filling is bubbling at the edges.

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