Vegetarian Shepherd's Pie with Lentils
How combining earthy lentils, umami-rich mushrooms, and perfectly creamy potatoes creates a plant-based comfort food that will have everyone asking for seconds
- Servings: 12
Source: Food Gardening Network
Ingredients
- Topping
- pounds russet potatoes, peeled and cut into 1-inch chunks
- tablespoons unsalted butter, melted
- whole milk, warmed
- sour cream at room temperature
- freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Filling
- French lentils, rinsed and sorted
- sprigs fresh thyme
- rich vegetable stock
- ounces mixed mushrooms , sliced
- large leeks, white and light green parts only, cleaned and thinly sliced
- medium carrots, diced into ¼-inch pieces
- garlic, finely minced
- tablespoons tomato paste
- tablespoons all-purpose flour
- fresh or frozen peas
- teaspoons fresh lemon juice