Name: Lentil & Mushroom Shepherd's Pie with Olive Oil Mash
Prep time: 23 min
Cook time: 18 min
Total time: 41 min
Yield: 2 servings
Cuisine: european
Ingredients: ¾ cup Brown Lentils (Dried); 2 cups Chicken or Vegetable Broth; 2 Yellow Potato; 1 pack (8 oz) Cremini Mushrooms; 1 Yellow Onion; 1 Carrot; 2 cloves Garlic; 1 tbsp Tomato Paste; ¾ tsp Dried Thyme; 1 tbsp Tamari Soy Sauce; ½ cup Frozen Peas; ½ tbsp Balsamic Vinegar; 3 tbsp Extra Virgin Olive Oil; 1 tsp Kosher Salt; ¼ tsp Black Pepper

1

Rinse the lentils in the colander, tip them into a small saucepan with the broth, cover, and set over high heat.

2

Fill a medium saucepan halfway with cold water, add salt, cover, and set over high heat.

3

While both pots heat, peel the potatoes, cut them into 1.5-inch chunks, and slide them into the cold salted water.

4

Once the lentils boil, drop the heat to medium-low, set the lid ajar, and simmer 18 to 20 minutes.

5

While the lentils simmer, dice the onion, then peel and dice the carrot, keeping them in one pile on the board.

6

Finely chop the mushrooms into small pea-sized bits and mince the garlic into a separate small pile.

7

Once the potato pot boils, set the lid ajar, drop to medium, and simmer 15 to 18 minutes until knife-tender.

8

Set a 10-inch oven-safe skillet over medium-high heat with olive oil for 2 minutes until shimmering.

9

Add the mushrooms and cook 6 minutes, stirring now and then, until their liquid cooks off and the bits turn deep brown.

10

Stir in the onion, carrot, salt, and pepper and cook 5 minutes until the onion turns soft and translucent.

11

Add garlic, tomato paste, and thyme, stirring 1 minute until the paste darkens to brick red and smells sweet.

12

Pour the tender lentils and their remaining broth into the skillet with the tamari and peas, then simmer 5 minutes until thick and glossy.

13

While the filling simmers, set an oven rack about 6 inches below the broiler and turn the broiler to high.

14

Scoop 0.25 cup of the potato cooking water into a measuring cup, then drain the potatoes and return them to the warm pot.

15

Add olive oil, the remaining salt, and a splash of the reserved water, mashing until fluffy and smooth, adding more water as needed.

16

Take the skillet off the heat and stir in the balsamic vinegar until the gravy turns glossy and deep brown.

17

Spoon the mash over the filling, spread it to the edges, rough up the surface with a fork, and drizzle with olive oil.

18

Broil 4 to 6 minutes until the potato ridges turn golden brown and the gravy bubbles up around the edges.

19

Rest the skillet 3 minutes so the gravy settles, then scoop generous portions into warm bowls.

Lentil & Mushroom Shepherd's Pie with Olive Oil Mash

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Lentil & Mushroom Shepherd's Pie with Olive Oil Mash

Ingredients Tap to check off

Instructions

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