Lentil Cottage Pie

Ingredients

• 1 Cup brown lentils, rinsed - 1 cup (190 g), 190 g total; rinsed before cooking.
• 2.5 Pound russet potatoes, peeled and cut into 1-inch pieces - 2 1/2 pounds (1.1 kg), 1.1 kg total; peeled and cut into 1-inch pieces.
• 3 Count carrots, diced - 3 medium (225 g), 225 g total.
• 1 Count yellow onion, diced - 1 large (250 g), 250 g total.
• 1 Can canned diced tomatoes - 1 can (14.5 oz)
• 3 Cup vegetable broth - 3 cups (720 ml), 720 ml total.
• 2 Tablespoon tomato paste - 2 tablespoons (30 g), 30 g total.
• 4 Tablespoon unsalted butter - 4 tablespoons (56 g), 56 g total; divided in the recipe.
• 0.5 Cup whole milk - 1/2 cup (120 ml), 120 ml total.
• 1 Cup cheddar cheese, grated - 1 cup (115 g), 115 g total.
• 1.5 Teaspoon kosher salt - 1 1/2 teaspoons (9 g), 9 g total; divided in the recipe.
• 0.5 Teaspoon ground black pepper - 1/2 teaspoon (1 g), 1 g total.

Instructions

1. Prep ingredients and heat oven

   1. Preheat the oven to *400°F (200°C)*. *Rinse the lentils*, *peel and cut the potatoes*, *dice the carrots and onion*, and *grate the cheddar*.

2. Boil the potatoes

   2. Place the potatoes in a large pot, cover with cold water, and add *1 teaspoon salt*. Boil until *fork-tender*, 15 to 18 minutes, then drain and return to the pot.

3. Soften the vegetables

   3. While the potatoes cook, melt *2 tablespoons butter* in a large skillet over medium heat. Add the onion, carrots, and *1/4 teaspoon salt*, then cook until *softened and cozy-sweet*, 8 to 10 minutes.

4. Simmer the lentil filling

   4. Stir in the tomato paste and black pepper, then cook for *1 minute* until *deep red and fragrant*. Add the lentils, diced tomatoes with their juices, and vegetable broth; simmer until the lentils are *tender* and the filling is *thick but spoonable*, 30 to 35 minutes.

5. Mash potatoes and fill the dish

   5. Mash the drained potatoes with the remaining *2 tablespoons butter*, whole milk, and remaining *1/4 teaspoon salt* until *rustic and fluffy*. Taste the lentil filling and spoon it into the baking dish.

6. Top and bake

   6. Spread the mashed potatoes over the lentils, then *rough up the top* with a fork and sprinkle with *grated cheddar*. Set the dish on a baking sheet and bake until *bubbling at the edges* and *golden on top*, 20 to 25 minutes.

7. Rest before serving

   7. Let the cottage pie rest for *10 minutes* before serving so the filling can *settle into hearty slices*.