Mushroom and Lentil Shepherd’s Pie Recipe | Food Network UK

Ingredients

• Filling:
• 2 tablespoons extra-virgin olive oil
• 280g cremini mushrooms, quartered
• 210g brown lentils, rinsed and picked over (see Cook’s Note)
• 2 medium carrots, peeled and cut into 1/2-inch chunks
• 2 leeks, halved and sliced, white and light green parts only
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme leaves, chopped
• 1 1/2 teaspoons ground coriander
• 1 teaspoon paprika
• 2 cloves garlic, finely chopped
• Kosher salt and freshly ground black pepper
• Topping:
• 570g Yukon gold potatoes, peeled and cut into 2-inch chunks (see Cook’s Note)
• 2 medium carrots, peeled and cut into 1/2-inch chunks (see Cook’s Note)
• 2 cloves garlic
• 1/3 cup whole milk
• 3 tablespoons unsalted butter
• 1/3 cup grated Parmesan (about 1 1/2 ounces)