Lentil Shepherd's Pie with Green Salad

Instructions

1. 1

   Prepare the Mashed Potato Topping

   • Place the cubed potatoes in a large pot and add cold water to cover by 1 inch. Add 1 tsp of salt for boiling.
   • Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, until the potatoes are very tender when pierced with a fork.
   • Drain the potatoes thoroughly and return them to the hot, empty pot for 1 minute to evaporate any remaining moisture.
   • Add the butter, warm milk, 0.75 tsp salt, and 0.5 tsp black pepper. Mash with a potato masher or ricer until smooth and creamy. Cover to keep warm and set aside.
2. 2

   Sauté the Aromatics

   • While potatoes are boiling, preheat your oven to 400°F (200°C).
   • In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.
   • Add the chopped onion, carrots, and celery (the mirepoix). Cook, stirring occasionally, for 8-10 minutes until softened and the onion is translucent.
   • Stir in the minced garlic and cook for 1 more minute until fragrant. Add the tomato paste and cook, stirring constantly, for 1-2 minutes to deepen its flavor.
3. 3

   Simmer the Lentil Filling

   • Add the rinsed lentils, vegetable broth, Worcestershire sauce, dried thyme, dried rosemary, remaining 0.75 tsp salt, and remaining 0.5 tsp black pepper to the pot.
   • Stir everything together well, scraping up any browned bits from the bottom of the pot.
   • Increase the heat to bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 30-35 minutes, stirring occasionally.
   • The filling is ready when the lentils are tender and have absorbed most of the liquid, creating a thick, stew-like consistency.
   • Remove from heat and stir in the frozen peas. They will thaw from the residual heat.
4. 4

   Assemble and Bake the Pie

   • Pour the finished lentil filling into a 9x13 inch baking dish or a similar 3-quart casserole dish, spreading it into an even layer.
   • Carefully spoon the mashed potato topping over the lentil filling. Start by placing spoonfuls around the edges to create a seal, then fill in the middle.
   • Gently spread the potatoes to cover the entire surface. Use the tines of a fork to create ridges and patterns on top, which will become golden and crispy.
   • Place the baking dish on a baking sheet to catch any potential drips. Bake for 20-25 minutes, or until the filling is bubbly and the potato topping is lightly golden brown.
5. 5

   Rest and Serve

   • Remove the shepherd's pie from the oven. For best results, let it rest for 10-15 minutes before serving. This allows the filling to set, making it much easier to slice and serve cleanly.
   • Garnish with fresh parsley if desired and serve hot.