Hearty Lentil Shepherdless Pie My Brown Lentil Comfort Food

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 large onion, chopped (approx. 1 cup/150g)
• 2 carrots, chopped (approx. 1 cup/120g)
• 2 celery stalks, chopped (approx. 1 cup/100g)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 cup brown lentils, rinsed (200g)
• 4 cups vegetable broth (950ml)
• 1 (14.5 ounce) can diced tomatoes, undrained (400g)
• 2 tablespoons tomato paste (30g)
• 1 tablespoon Worcestershire sauce (vegan option: soy sauce or tamari) (15ml)
• 1 cup frozen peas (120g)
• Salt and black pepper to taste
• 2.5 pounds russet potatoes, peeled and quartered (approx. 1.1 kg)
• 1/2 cup milk (or plant-based milk alternative) (120ml)
• 4 tablespoons unsalted butter (or vegan butter) (55g)
• Optional: 1/4 cup grated Parmesan cheese (omit for vegan version) (25g)