Instructions

1. Prepare the Mashed Potatoes: Place the peeled and chunked potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
2. Sauté the Aromatics: While the potatoes are boiling, heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onions, carrots, and celery (this is your mirepoix). Sauté for 8-10 minutes, until softened and the onions are translucent.
3. Build the Flavor Base: Add the finely chopped cremini mushrooms to the pot. Cook for another 5-7 minutes, until the mushrooms have released their liquid and started to brown. This browning step is crucial for developing a deep, savory flavor. Stir in the minced garlic and tomato paste and cook for 1 minute more, until fragrant.
4. Cook the Lentils: Add the rinsed lentils, vegetable broth, canned tomatoes, soy sauce (or tamari), dried thyme, and dried rosemary to the pot. Stir everything together well. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 35-40 minutes, or until the lentils are tender but not mushy.
5. Finish the Mashed Potatoes: Once the potatoes are tender, drain them well and return them to the hot pot to evaporate any excess moisture. Mash the potatoes until smooth. Add the warmed non-dairy milk, olive oil (or vegan butter), garlic powder, salt, and white pepper. Whip with a spoon or a hand mixer until light and fluffy. Set aside.
6. Preheat Oven and Finalize Filling: Preheat your oven to 400°F (200°C). Once the lentils are cooked, stir the frozen peas and fresh parsley into the filling. Cook for another 2-3 minutes until the peas are heated through. Taste and adjust seasoning with additional salt and pepper as needed. The filling should be thick; if it seems too liquidy, let it simmer uncovered for a few more minutes to reduce.
7. Assemble the Shepherd’s Pie: Pour the lentil filling into a 9×13-inch baking dish or a large, oven-safe skillet. Spread it into an even layer. Spoon the mashed potato topping over the lentil filling, starting around the edges to create a seal, then filling in the middle. Gently spread the potatoes to cover the entire surface.
8. Bake and Serve: Use the back of a fork to create decorative ridges or swirls in the potato topping; these will get beautifully browned and crispy. Sprinkle with a little paprika for color, if desired. Bake for 20-25 minutes, or until the filling is bubbly and the potato topping is golden brown.
9. Rest and Enjoy: Let the shepherd’s pie rest for at least 10-15 minutes before serving. This allows the filling to set, making it much easier to serve clean slices.