Veggie and Lentil Shepherd's Pie

Ingredients

• Potatoes (2 lbs, peeled and cubed)
• Butter (4 tablespoons)
• Milk (1/2 cup)
• Salt (to taste)
• Pepper (to taste)
• Thyme (1 teaspoon, dried)
• Worcestershire sauce (1 tablespoon)
• Tomato paste (2 tablespoons)
• Vegetable broth (1 cup)
• Frozen peas (1 cup)
• Garlic (3 cloves, minced)
• Onion (1 large, diced)
• Celery (2 stalks, diced)
• Carrots (2 large, diced)
• Lentils (1 cup, cooked (or 1 can, drained and rinsed))
• Cheddar cheese (1 cup, shredded)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes.
3. Stir in the cooked lentils, frozen peas, vegetable broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Mix well and let it simmer for 10 minutes, allowing the flavors to meld.
4. While the lentil mixture simmers, place the peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain and return them to the pot.
5. Add the butter and milk to the potatoes. Mash until smooth and creamy, seasoning with salt and pepper to taste.
6. Transfer the lentil and vegetable mixture to a baking dish, spreading it evenly across the bottom.
7. Carefully spread the mashed potatoes over the lentil layer, smoothing it out with a spatula.
8. Sprinkle the shredded cheddar cheese generously over the top.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
10. Remove from the oven and let it cool slightly before serving. Enjoy your hearty veggie and lentil shepherd's pie!