Lentil Shepherd's Pie

Cooking the lentils down until thick and jammy, the same way you'd reduce a meat-based filling, gives this vegetarian version real body instead of a watery, soupy base.

Instructions

1. 1

   Place the potatoes in a large pot, cover with cold salted water, and boil until fork-tender, 15–18 minutes. Drain and mash with 2 tablespoons butter and the warm milk until smooth. Season with salt and pepper and set aside.

2. 2

   Preheat the oven to 400°F (200°C).

3. 3

   Heat the olive oil in a large, deep oven-safe skillet or pot over medium heat. Add the onion, carrots, and celery and cook until softened, 7–8 minutes.

4. 4

   Add the garlic and mushrooms and cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, 8–10 minutes.

5. 5

   Stir in the rinsed lentils, tomato paste, soy sauce, and thyme.

6. 6

   Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer, cover partially, and cook for 30–35 minutes, stirring occasionally, until the lentils are fully tender and the mixture has thickened to a stew-like consistency (not soupy) — if it's still very liquidy once the lentils are tender, simmer uncovered a bit longer to reduce it, since a runny filling will make the potato topping sink.

7. 7

   Stir in the frozen peas and season with salt and pepper. Remove from heat.

8. 8

   If your pan isn't oven-safe, transfer the filling to a 9x13-inch baking dish. Spread the mashed potatoes evenly over the top, sealing to the edges.

9. 9

   Rough up the surface with a fork to create texture, and dot with the remaining 2 tablespoons butter.

10. 10

    Bake for 25–30 minutes, until the filling is bubbling at the edges and the potato topping is golden brown in spots.

11. 11

    Let rest for 10 minutes before serving.