Lentil-mushroom shepherd's pie

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Yukon Gold potatoes, cut into 1-inch chunks2 lb
• Cooked brown or green lentils, drained3 cups
• Cremini mushrooms, finely chopped16 oz
• Medium yellow onion1
• Large carrots, diced small2
• Frozen green peas1 1/2 cups
• Garlic cloves3
• Tomato paste2 tbsp
• Gluten-free low-sodium vegetable broth1 1/2 cups
• Dried thyme1 tsp
• Extra-virgin olive oil1/4 cup

How dinner comes together

1. 1

   Cover the potatoes with cold salted water in the pot. Bring to a boil and cook until a piece crushes easily with a fork, 12–15 minutes; reserve 1 cup cooking water, then drain.

2. 2

   Meanwhile, heat 1 tablespoon olive oil in the skillet over medium-high. Brown the mushrooms without crowding until their liquid evaporates, 5–6 minutes.

3. 3

   Add the onion, carrots and another tablespoon oil; cook until beginning to soften, 4 minutes. Add the garlic, tomato paste and thyme and stir until brick red, 1 minute.

4. 4

   Add the lentils and broth. Simmer until thick enough that a spoon dragged across the skillet leaves a trail, 5–7 minutes; fold in the peas and season.

5. 5

   Mash the potatoes with the remaining olive oil and 1/2 cup reserved water, adding more water until fluffy. Season, then spread edge-to-edge over the lentil filling.

6. 6

   Broil 6 inches from the heat until the potato ridges are deeply golden, 4–6 minutes. Rest 5 minutes before serving so the filling settles.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• Large pot
• Large oven-safe skillet
• Potato masher
• Colander