Roasted Mushroom Lentil Shepherds Skillet

Ingredients

• 1 Pound Cremini mushrooms, sliced 1/2 inch thick - 1 pound (454 g), Sliced 1/2 inch thick.
• 3 Tablespoon Olive oil - 3 tablespoons (45 ml), Divided among roasting mushrooms, mashing potatoes, and sautéing vegetables.
• 1.5 Pound Yukon Gold potatoes, cut into 1-inch pieces - 1 1/2 pounds (680 g), Cut into 1-inch pieces.
• 1.25 Teaspoon Kosher salt - 1 1/4 teaspoons (7 g), Divided across mushrooms, mashed potatoes, and filling.
• 1 Count Yellow onion, diced - 1 medium (about 8 ounces), 1 medium onion, about 8 ounces.
• 2 Count Carrots, diced - 2 medium (about 6 ounces), 2 medium carrots, about 6 ounces total.
• 3 Count Garlic, minced - 3 cloves (about 1 tablespoon), About 1 tablespoon minced garlic.
• 1 Teaspoon Dried thyme - 1 teaspoon (1 g)
• 2 Tablespoon Tomato paste - 2 tablespoons (32 g)
• 1 Cup Low-sodium vegetable broth - 1 cup (240 ml)
• 2 Can Canned lentils, rinsed and drained - 2 cans (15 ounces each), Two 15-ounce cans, rinsed and drained.
• 1 Cup Frozen peas - 1 cup (140 g)

Instructions

1. Preheat and prep

   1. Preheat the oven to *450°F* and complete the prep: *slice the mushrooms*, *cut the potatoes*, *dice the onion and carrots*, *mince the garlic*, and *rinse and drain the lentils*.

2. Roast the mushrooms

   2. Toss the mushrooms on the baking sheet with *1 tablespoon olive oil* and *1/4 teaspoon salt*. Roast for *18 to 22 minutes*, stirring once, until the mushrooms have *deeply browned edges* and their moisture has *mostly evaporated*.

3. Boil the potatoes

   3. Meanwhile, place the potatoes in the saucepan, cover with water, and bring to a boil. Cook for *12 to 15 minutes* until *fork-tender*, then drain, reserving *1/2 cup cooking water*.

4. Mash the potatoes

   4. Mash the potatoes with *1 tablespoon olive oil*, *1/2 teaspoon salt*, and enough reserved cooking water to make them *smooth and spreadable*.

5. Sauté onion and carrots

   5. Heat the remaining *1 tablespoon olive oil* in the oven-safe skillet over medium heat. Cook the onion and carrots for *6 to 8 minutes* until the onion is *softened* and the carrots are *just tender*.

6. Bloom the aromatics

   6. Stir in the garlic, dried thyme, and tomato paste. Cook for *1 minute* until the tomato paste *darkens slightly* and the garlic is *fragrant*.

7. Simmer the filling

   7. Stir in the vegetable broth, lentils, peas, roasted mushrooms, and remaining *1/2 teaspoon salt*. Simmer for *4 to 6 minutes* until the filling is *thick and saucy*.

8. Top and bake

   8. Spoon the mashed potatoes over the filling and spread gently to the edges. Bake at *450°F* for *12 to 15 minutes* until the filling is *bubbling* and the potato topping is *lightly crisped*.

9. Rest and serve

   9. Let the skillet stand for *5 minutes* before serving so the filling *settles slightly* and the skillet is *safer to handle*.