# What You’ll Use:
→ Lentil Filling
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 cup brown or green lentils, rinsed
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - 1 teaspoon smoked paprika
11 - 1 bay leaf
12 - 2 cups vegetable broth
13 - 1 cup frozen peas
14 - 1 tablespoon soy sauce
15 - Salt and black pepper, to taste
→ Mashed Potato Topping
16 - 4 pounds Yukon Gold or russet potatoes, peeled and cubed
17 - 4 tablespoons unsalted butter
18 - 0.33 cup whole milk or plant-based alternative
19 - Salt and white pepper, to taste
# How-To:
01 - Set oven temperature to 400°F.
02 - Boil potatoes in salted water until tender, approximately 15 to 18 minutes, then drain and return to pot.
03 - Add butter and milk to potatoes, mash until smooth, and season with salt and white pepper. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; cook until softened, about 6 to 8 minutes.
05 - Stir in garlic, tomato paste, thyme, rosemary, smoked paprika, and bay leaf. Cook for 1 minute until fragrant.
06 - Add rinsed lentils and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 20 to 25 minutes until lentils are tender and liquid mostly absorbed.
07 - Remove bay leaf. Stir in peas and soy sauce, season with salt and pepper, and simmer for 2 to 3 minutes.
08 - Transfer lentil mixture to a 9x13-inch baking dish, spread mashed potatoes evenly over the top.
09 - Use a fork to create ridges on the mashed potato surface to promote browning.
10 - Bake in preheated oven for 20 minutes or until the mashed potatoes are lightly golden.
11 - Allow dish to cool for 10 minutes before serving.
