Lentil shepherds pie

Ingredients

For 2 people

• 12 oz Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 3/4 tsp kosher salt
• 2 tbsp unsalted butter
• 2 tbsp whole milk
• 1 tbsp olive oil
• 3 oz yellow onion, diced
• 2 oz carrot, diced
• 2 oz celery, diced
• 4 oz cremini mushrooms, finely chopped
• 2 tsp minced garlic
• 3/4 cup dried brown lentils, rinsed
• 1 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1 1/2 cups vegetable broth
• 1/2 cup water
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp chopped parsley

Method

1. Boil the potatoesHeat the oven to 400 F. Put the 12 oz Yukon Gold potatoes and 1/2 tsp kosher salt in a medium saucepan, cover with cold water by about 1 inch, and bring to a boil over high heat. Lower to a steady simmer and cook for 12 to 15 minutes, until the potatoes are very tender when pierced with a fork. Drain well, then return the potatoes to the hot pot off the heat for 1 minute so excess moisture steams off.
2. Mash the toppingAdd 2 tbsp unsalted butter, 2 tbsp whole milk, and the remaining 1/4 tsp kosher salt to the drained potatoes. Mash until smooth and fluffy, leaving no hard chunks. If the mash seems stiff, add a teaspoon more milk only if needed; the topping should spread easily but still hold soft peaks. Cover and set aside while you build the filling.
3. Brown the vegetablesSet a 10-inch skillet over medium heat and add 1 tbsp olive oil. Stir in the 3 oz yellow onion, 2 oz carrot, 2 oz celery, and 4 oz cremini mushrooms. Cook for 8 to 10 minutes, stirring often, until the vegetables soften and the mushrooms release their liquid and start to brown rather than steam. Add 2 tsp minced garlic and cook for 30 seconds, just until fragrant.
4. Simmer the lentil fillingStir in 3/4 cup dried brown lentils, 1 tbsp tomato paste, 1 tbsp all-purpose flour, 1 tsp dried thyme, 1/2 tsp smoked paprika, 1/4 tsp black pepper, 1 tbsp soy sauce, 1 1/2 cups vegetable broth, and 1/2 cup water. Scrape the bottom of the skillet so the tomato paste dissolves evenly. Bring to a simmer, then reduce the heat to medium-low and cook for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the sauce is thick enough to mound on a spoon. If the mixture looks loose, simmer uncovered for a few more minutes; if it tightens too much, stir in a splash of water. Stir in 1 tbsp chopped parsley at the end.
5. Assemble the pieTransfer the hot lentil mixture to an 8x8-inch baking dish or a 1.5-quart casserole. Spoon the mashed potatoes over the top in big dollops, then spread them to the edges so the filling is covered. Use a fork to make ridges and peaks across the surface; those edges will brown best. Set the dish on a rimmed baking sheet to catch any bubbling spillover.
6. Bake until goldenBake for 20 to 25 minutes, until the filling is bubbling around the edges and the potato topping is hot through with light golden spots. For a deeper brown top, switch the oven to broil for 1 to 2 minutes at the end, watching constantly so the ridges do not scorch. The finished pie should feel set when the pan is nudged gently.
7. Rest and serveLet the shepherd's pie rest for 10 minutes before serving so the filling thickens slightly and slices hold together. Spoon or cut into 2 portions and serve hot from the dish, making sure each serving gets both the browned potato top and the saucy lentil base.