Mushroom, Carrot & Lentil Shepherd’s Pie

🥘 Ingredients

• black pepper
  2 tsp
• butter
  6 tbsp
• button mushrooms (if not pre-sliced)
  24 oz
• carrot
  6 medium
• dried thyme
  2 tsp
• flour
  2 tbsp
• lentils
  2 c
• mushroom stock concentrate
  2 unit
• olive oil
  4 tbsp
• onion
  3 medium
• potatoes
  4 large
• salt
  3 tsp
• sour cream
  4 tbsp
• sugar
  2 tsp
• tomato paste
  4 tbsp
• veggie stock concentrate
  2 unit
• white cheddar cheese
  ½ cup, ½ cup

🍳 Cookware

• medium ovenproof skillet
• medium ovenproof skillet

1. 

   1

   veggie stock concentrate sour cream tomato paste carrot potatoes onion white cheddar cheese button mushrooms lentils dried thyme mushroom stock concentrate flour salt sugar olive oil butter black pepper

   veggie stock concentrate: 1 unit, sour cream: 2 tbsp, tomato paste: 2 tbsp, carrot: 2 medium, potatoes: 2 large, onion: 1 medium, white cheddar cheese: ½ cup, button mushrooms: 8 oz, lentils: 1 c, dried thyme: 1 tsp, mushroom stock concentrate: 1 unit, flour: 1 tbsp, salt: 1 tsp, sugar: 1 tsp, olive oil: 2 tbsp, butter: 3 tbsp, black pepper: 1 tsp
2. 

   2

   Wash and dry all produce. Peel and quarter potatoes . Place in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, ⏱️ 15 minutes . Reserve ¼ cup cooking liquid, then drain well.

   potatoes: 2 large
3. 

   3

   While potatoes cook, trim and quarter button mushrooms . Trim, peel, and finely dice carrot . Halve, peel, and finely dice half the onion .

   button mushrooms: 8 oz (if not pre-sliced), carrot: 2 medium, onion: 1 medium
4. 

   4

   Heat a large drizzle of olive oil in a medium ovenproof skillet over medium-high heat. Add button mushrooms , carrot , diced onion , and a big pinch of salt . Cook, stirring occasionally, until lightly browned, ⏱️ 5 minutes .

   olive oil: 2 tbsp, button mushrooms: 8 oz, carrot: 2 medium, onion: 1 medium, salt: 1 tsp
5. 

   5

   Stir 1 TBSP butter into the pan with veggies until melted. Add dried thyme and tomato paste . Cook, stirring, until paste is incorporated and darkened, ⏱️ 1 minute . Stir in lentils , veggie stock concentrate , mushroom stock concentrate , and flour . Add 1 cup water, stir, and simmer until thickened, ⏱️ 5 minutes . Season with salt , sugar , and black pepper .

   butter: 3 tbsp, dried thyme: 1 tsp, tomato paste: 2 tbsp, lentils: 1 c, veggie stock concentrate: 1 unit, mushroom stock concentrate: 1 unit, flour: 1 tbsp, salt: 1 tsp, sugar: 1 tsp, black pepper: 1 tsp
6. 

   6

   To the pot with drained potatoes, add sour cream and 2 TBSP butter. Mash until smooth and creamy, adding splashes of reserved cooking liquid as needed. Season with salt and black pepper.

   sour cream: 2 tbsp
7. 

   7

   Preheat oven broiler to high. Spread lentil filling evenly in the medium ovenproof skillet . Top with mashed potatoes and sprinkle with white cheddar cheese . Transfer to oven and broil until cheese is lightly browned, ⏱️ 3 minutes .

   white cheddar cheese: ½ cup