Lentil Shepherd's Pie

Instructions

1. Prepare the lentil filling
   Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery, and sauté for 5-7 minutes until vegetables begin to soften. Add garlic and cook for another minute until fragrant.
2. Cook the lentils
   Add lentils, mushrooms, tomato paste, soy sauce, thyme, bay leaf, and vegetable broth to the skillet. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and most of the liquid has been absorbed. The mixture should be thick but not dry.
3. Prepare the potato topping
   While the lentils are cooking, place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain well and return to the pot. Add milk and butter, then mash until smooth and creamy. Season with salt and pepper to taste.
4. Preheat and assemble
   Preheat oven to 375°F (190°C). Remove the bay leaf from the lentil mixture and transfer the filling to a 9x13 inch baking dish, spreading it evenly. Carefully spoon the mashed potatoes over the lentil mixture and use a fork to create texture on the surface for crispy bits.
5. Bake to perfection
   Bake in the preheated oven for 25-30 minutes until the top is golden brown and the edges are bubbling. For extra browning, place under the broiler for the final 2-3 minutes, watching carefully to prevent burning.
6. Rest and serve
   Allow the shepherd's pie to rest for 10 minutes before serving. This helps the filling set and makes it easier to portion. Garnish with fresh herbs like parsley or thyme if desired.