Vegetarian Shepherds Pie

Full credit to Anita DeSnyder for this one 🙂

INGREDIENTS

Topping:

• 2 TBSP kosher salt
• 2 lbs. Russet potatoes, peeled and quartered (about 3 large)
• 6 TBSP unsalted butter
• ½ cup whole milk
• ½ cup sour cream
• ½ cup packed grated Parmigiano-Reggiano cheese
• Freshly ground black pepper

Filling:

• ¾ cup French lentils
• 4 sprigs thyme
• 3-½ cups vegetable broth
• 1 tsp kosher salt
• 4 TBSP butter
• 8 oz. sliced mushrooms
• 1 large leek, white part only, sliced thinly
• 2 med. Carrots, peeled and diced
• 2 cloves garlic, minced
• Freshly ground black pepper
• 2 TBSP tomato paste
• 2 TBSP flour
• 1 cup frozen peas
• 1-2 tsp. Fresh lemon juice

INSTRUCTIONS

1. Boil potatoes 15 – 20 minutes until soft.
2. Meanwhile, prepare the filling: In 10 inch oven-safe skillet with high sides (or dutch oven), bring lentils, thyme, 2 cups broth to simmer with 1 tsp salt. Reduce heat, continue to cook lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 min. Transfer lentils to a bowl.
3. Finish the topping: in small saucepan, heat 6 TBSP butter and milk together until butter melts. Drain potatoes well, return to pot. Mash hot potatoes until smooth. Mix in hot butter mixture and sour cream until just blended. Stir in ½ of Parmigiano. Season to taste with s/p. Cover and set aside.
4. Finish the filling: Heat oven to 375 degrees. Melt butter in dutch oven, add mushrooms and cook until deep golden brown, 8-10 min. Reduce heat to med, add leeks, carrots, garlic, cook until tender, another 10 min. Season to taste with s/p. Add tomato paste, stir, cooking until well combined (2-3 min). Sprinkle flour over mixture, stir and cook 1 min. Add remaining 1-½ cups broth, cooked lentils, peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
5. Top mixture with dollops of mashed potatoes, then spread them over top (or transfer lentil mixture to a casserole dish, spread potatoes over top). Sprinkle with remaining Parmigiano. Transfer to oven (put foil lined pan under it to catch drips). Bake pie until potatoes have begun to brown and edges are bubbling, about 30 min. Let stand at room temp 15 min before serving.