Lentil Mushroom Shepherd's Pie

Ingredients

• 1 Cup Brown lentils, rinsed - 1 (cup), rinsed
• 12 Ounce Cremini mushrooms, sliced - 12 (ounces), sliced
• 2 Pound Russet potatoes, peeled and cut into 1-inch pieces - 2 (pounds), Peeled and cut into even 1-inch pieces for mashing.
• 1 Cup Carrots, diced - 1 (cup), diced
• 1 Cup Frozen peas - 1 (cup)
• 1 Count Yellow onion, diced - 1 (medium), diced
• 3 Cup Vegetable broth - 3 (cups)
• 3 Tablespoon Olive oil - 3 (tablespoons), Divided: 2 tablespoons for the mashed potato topping and 1 tablespoon for the filling.
• 1 Teaspoon Dried thyme - 1 (teaspoon)
• 1 Teaspoon Smoked paprika - 1 (teaspoon)
• 0.5 Teaspoon Black pepper - 1/2 (teaspoon), Divided between topping and filling.
• 1.5 Teaspoon Kosher salt - 1 1/2 (teaspoons), Divided between topping and filling.
• 0.5 Cup Reserved potato cooking water - 1/2 cup, plus additional water to cover potatoes for boiling, Reserved potato cooking water used to loosen the mashed potato topping; additional water is used to cover potatoes for boiling.

Instructions

1. Preheat and prep

   1. *Preheat the oven to 400°F*; rinse the lentils, slice the mushrooms, dice the onion and carrots, and *cut the potatoes into even 1-inch pieces*.

2. Boil the potatoes

   2. Place the potatoes in a large pot, cover with water, and bring to a boil; *simmer 12 to 15 minutes* until *fork-tender*, then drain, reserving 1/2 cup cooking water.

3. Mash the topping

   3. Mash the potatoes with *2 tablespoons olive oil*, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and enough reserved cooking water to make a *fluffy, spreadable topping*.

4. Cook the vegetables and mushrooms

   4. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat; add the onion, carrots, mushrooms, and 1/2 teaspoon kosher salt, then *cook 8 to 10 minutes* until the mushrooms are *browned and reduced*.

5. Simmer the filling

   5. Stir in the lentils, vegetable broth, dried thyme, smoked paprika, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper; *simmer uncovered 28 to 32 minutes* until the lentils are *tender and saucy*.

6. Finish and thicken the filling

   6. Stir in the frozen peas and *cook 2 minutes*; lightly mash a small portion of the lentil mixture in the skillet to help the filling *thicken slightly*.

7. Assemble the casserole

   7. Spread the filling in the baking dish, spoon the mashed potatoes over the top, and *rough up the surface* with a spoon to create *golden ridges*.

8. Bake and rest

   8. Bake for *20 to 25 minutes* until the edges are *bubbling* and the potato topping is lightly golden; rest for *10 minutes* before serving.