Mushroom and Lentil Shepherd's Pie

Ingredients

• 1 lb mixed mushrooms (cremini, shiitake, oyster), chopped
• 1 cup dried puy (French green) lentils, rinsed
• 1 large yellow onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 1 tbsp fresh rosemary, minced
• 1 tbsp fresh thyme leaves
• 2 tbsp soy sauce
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 4 tbsp unsalted butter
• 1/2 cup warm whole milk
• 1/2 cup Parmigiano-Reggiano, grated
• 3 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. 1

   Cook lentils in 3 cups salted water for 20–25 minutes until just tender but holding their shape. Drain and set aside.

2. 2

   Heat olive oil in a large oven-safe skillet over medium heat. Add onion, carrots, and celery. Cook for 8 minutes until softened. Add garlic, rosemary, and thyme. Cook 1 more minute.

3. 3

   Increase heat to medium-high. Add mushrooms in a single layer. Cook undisturbed for 4 minutes until browned. Stir and cook another 3 minutes.

4. 4

   Stir in tomato paste and cook for 2 minutes. Add vegetable broth and soy sauce. Bring to a simmer, scraping the bottom.

5. 5

   Fold in cooked lentils. Simmer for 10 minutes until the sauce thickens and coats everything. Season generously with salt and pepper. Preheat oven to 400°F.

6. 6

   Meanwhile, boil potatoes in salted water until completely tender. Drain thoroughly. Pass through a ricer or mash until very smooth.

7. 7

   Beat in butter, warm milk, and Parmigiano. Season with salt and white pepper to achieve a rich, smooth mash.

8. 8

   Spoon mashed potatoes over the lentil filling and spread evenly. Use a fork to create ridges — these will brown beautifully.

9. 9

   Bake for 25 minutes until the potato top is golden and the filling is bubbling at the edges. Rest 5 minutes before serving.