Vegetarian Shepherd’s Pie

Grab the lentils - I love these tiny French lentils - they have a lovely, peppery flavor. You can find them in the bulk section of your co-op or Whole Foods. If you don't have any, green lentils work fine too.

Place the lentils in 2 cups of water. Bring them to a boil, reduce the heat and simmer until most of the water has been absorbed and they are al dente - 20-30 minutes.

Set the lentils aside

Peel and cut the potatoes into quarters. Bring to a boil and cook until soft - about 30 minutes

Drain the potatoes and add the melted butter, milk, sour cream and 3/4 cup of the parmesan cheese. Whip with a beater or mash with a masher. Set aside and keep warm

Preheat the oven to 375 degrees

Heat 2 tablespoons of butter in a dutch oven and add the mushrooms

Sauté the mushrooms until they begin to soften and brown - 8-10 minutes. Add the dried thyme and give them a stir

Add the chopped onions and carrots to the pan and cook until they begin to soften and brown - another 6-8 minutes

Add the garlic and sauté for another 30 seconds or so

Add the tomato paste and stir to combine

Add the flour and cook for about 2 minutes to allow the raw taste of the flour to subside

Add the cooked lentils and any leftover liquid. Cook for a bit until the mixture thickens - adding broth as you go, I like it to have a thick texture - so I usually only add about 1/2 to 3/4 cup of broth

Add the peas and simmer until they are warm

Add the balsamic vinegar, taste and adjust the seasonings. It may need some salt depending on how salty the broth is.

Drop the mashed potatoes on top of the filling in large spoonfuls

Smooth the potatoes over the top of the pie and sprinkle the remaining 1/4 cup of parmesan cheese on the top

Bake until the filling is bubbling hot and the potatoes have browned nicely - 30-40 minutes

Serve with a salad and enjoy! It's not the prettiest dish, but it sure tastes great!