Vegetarian Shepherd’s Pie with Rosemary & Lentils | Umami

Ingredients

• 2 pounds russet potatoes
• 1/2 teaspoon chopped fresh rosemary, plus additional for topping
• 1 cup milk
• 2 tablespoons butter
• 1/4 cup sour cream
• 1 teaspoon black pepper, divided
• 11/4 teaspoon kosher salt, divided
• 1/2 cup shredded Parmesan cheese, plus additional for topping
• 1 pound French lentils (2 1/4 cups)
• 1 large yellow onion
• 3 medium or 2 large carrots
• 1 stalk celery
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 cup vegetable broth
• 6 tablespoons miso
• 2 tablespoons balsamic vinegar
• 2 tablespoons soy sauce or tamari
• 1 cup frozen corn kernels
• 1 cup frozen peas
• 1 teaspoon dried sage