Veggie Shepherd's Pie

Ingredients

• 2 pounds russet potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter, divided
• 1/3 cup milk, warmed
• 1/2 teaspoon salt, plus more to taste
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose flour
• 1/2 cup dry red wine
• 1 1/2 cups vegetable broth
• 1 1/2 cups cooked brown lentils
• 1 cup frozen peas
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon black pepper
• 1/2 cup shredded cheddar cheese

Method

1. 1

   Place the potato chunks in a 6-quart saucepan and cover with cold water by 1 inch. Add a generous pinch of salt and bring to a boil over high heat.

2. 2

   Reduce heat to medium and simmer the potatoes until fork-tender.

   20:00 · Simmer potatoes
3. 3

   Drain the potatoes well and return them to the pot. Mash with 3 tablespoons of butter, the warm milk, and 1/2 teaspoon salt until smooth. Set aside.

4. 4

   Preheat the oven to 400°F. Heat the olive oil in a 9-inch skillet over medium heat. Add the onion, carrots, and celery, and cook until softened.

   7:00 · Soften vegetables
5. 5

   Add the mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown.

   7:00 · Cook mushrooms
6. 6

   Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

   1:00 · Cook garlic and tomato paste
7. 7

   Sprinkle the flour over the vegetables and stir to coat evenly.

8. 8

   Pour in the red wine, scraping up any browned bits, and simmer until mostly reduced.

   2:00 · Reduce wine
9. 9

   Stir in the vegetable broth, lentils, Worcestershire sauce, thyme, and black pepper. Bring to a simmer and cook until the sauce thickens slightly.

   10:00 · Simmer filling
10. 10

    Stir in the frozen peas and remove the skillet from the heat. Taste and adjust salt as needed.

11. 11

    Spread the lentil and vegetable filling evenly in a 9x13-inch baking dish.

12. 12

    Spoon the mashed potatoes over the filling and spread to the edges, creating texture with the back of a spoon. Dot with the remaining 1 tablespoon of butter and sprinkle with cheddar cheese.

13. 13

    Bake until the topping is golden in spots and the filling bubbles at the edges.

    30:00 · Bake shepherd's pie
14. 14

    Let the pie rest for 10 minutes before serving.

    10:00 · Rest before serving