Lentil Shepherd's Pie - Second Harvest

Ingredients

• 2 tbsp. olive oil
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced thin
• 10 oz mushrooms, sliced
• 1 tbsp. tomato paste
• 1 tbsp. Worcestershire sauce
• 1 bay leaf
• 1 cup lentils
• salt and pepper to taste
• 1 cup peas
• 2 lbs potatoes, cut into 1 1/2-inch pieces
• 4 cloves garlic
• 4 tbsp. butter
• 1/2 cup milk
• Heat oil in a medium pot over medium heat. Add onion, carrots, and celery and cook, stirring, until tender, 6-8 minutes.
• Add mushrooms and cook until tender, 8-10 minutes. Add tomato paste and cook one minute.
• Add Worcestershire, bay leaf, 4 cups water, and lentils: season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30-35 minutes.
• Stir in peas, remove from heat, and season with salt and pepper.
• Preheat oven to 400°F. Place potatoes and garlic in a medium saucepan and cover with 2 inches of cold water. Add salt and bring to a boil then reduce to a simmer and cook until soft, 10-12 minutes.
• Drain and return to pot. Add butter and milk and mash until smooth. Season with salt and pepper.
• Transfer lentil mixture to a baking dish. Cover with mashed potatoes and spread evenly.
• Bake until golden and bubbling around the edges, about 15 minutes. Let stand 20 minutes, then serve.