Mushroom, Carrot & Lentil Shepherd's Pie

🥘 Ingredients

• black pepper
• butter
  6 tbsp
• button mushrooms
  8 oz
• carrot
  12 oz
• dried thyme
  2 tsp
• flour
  2 tbsp
• lentils
  2 unit
• mushroom stock concentrate
  2 unit
• olive oil
  1 tbsp
• onion
  1 unit
• potatoes
  2 lb
• salt
  1 tsp
• sour cream
  3 tbsp
• sugar
  1 tsp
• tomato paste
  2 unit
• veggie stock concentrate
  2 unit
• water
• white cheddar cheese
  2 c

🍳 Cookware

• large pot
• medium pan
• baking dish

1. 

   1

   Wash and dry produce. Peel and dice potatoes into ½-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes ( ⏱️ 20 minutes ). Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain and return potatoes to pot. Keep covered off heat until ready to mash.

   potatoes: 2 lb, water
2. 

   2

   While potatoes cook, trim and quarter button mushrooms (skip if pre-sliced). Trim, peel, and finely dice carrot . Halve, peel, and finely dice half the onion (whole onion for 4 servings).

   button mushrooms: 8 oz, carrot: 12 oz, onion: 1 unit
3. 

   3

   Heat a large drizzle of olive oil in a medium pan (preferably ovenproof) over medium-high heat. Add mushrooms and a big pinch of salt . Cook, stirring occasionally, until lightly browned, ⏱️ 5 minutes . Add another drizzle of olive oil, carrots, and diced onion; season with salt and black pepper . Cook, stirring frequently, until veggies are browned and softened, ⏱️ 7 minutes . TIP: Lower heat to medium if veggies begin to brown too quickly.

   olive oil: 1 tbsp, salt: 1 tsp, black pepper
4. 

   4

   Stir 1 tbsp of butter (2 tbsp for 4 servings) into pan with veggies until melted, then add dried thyme and tomato paste . Cook, stirring, until tomato paste is incorporated and color has darkened, ⏱️ 1 minute . Add flour ; cook, stirring, ⏱️ 30 seconds . Add lentils and their liquid, veggie stock concentrate , mushroom stock concentrate , ½ cup water (¾ cup for 4), and ½ tsp sugar (1 tsp for 4), scraping up any browned bits from the bottom of pan. Bring to a boil, then reduce to a low simmer. Cook until thickened, ⏱️ 3 minutes . Season generously with salt and pepper. Turn off heat. (If your pan isn’t ovenproof, transfer filling to a baking dish now.)

   butter: 6 tbsp, dried thyme: 2 tsp, tomato paste: 2 unit, flour: 2 tbsp, lentils: 2 unit, veggie stock concentrate: 2 unit, mushroom stock concentrate: 2 unit, sugar: 1 tsp
5. 

   5

   To pot with drained potatoes, add sour cream and 2 tbsp of the butter (4 tbsp for 4 servings); mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

   sour cream: 3 tbsp
6. 

   6

   Heat broiler to high. Once filling has thickened, spoon mashed potatoes on top. Spread into an even layer, leaving a 1-inch border around edge of pan. Sprinkle potatoes with white cheddar cheese .

   white cheddar cheese: 2 c
7. 

   7

   Transfer shepherd’s pie to oven and broil until cheese is lightly browned, ⏱️ 4 minutes . TIP: Watch carefully to avoid burning. Let rest at least ⏱️ 5 minutes , then divide between plates and serve.