Salt & Prepper

Step 1

Rinse lentils, removing any debris or shriveled lentils. Bring lentils and 2.5 cups water to a boil in a medium pot over high heat. Reduce heat to low and cook, uncovered, until lentils are tender (20-30 minutes). Add more water if necessary. There should always be enough water to just cover the lentils.

Step 2

Preheat the oven to 400°F. Place potatoes into a medium pot and fill with enough water to cover potatoes. Bring to a boil over high heat and cook until potatoes are tender (15-20 minutes). Drain potatoes and return to pot. Add butter, milk, salt, and pepper and mash potatoes.

Step 3

While the potatoes and lentils are cooking, heat oil in an oven-safe pan or skillet over medium-high heat. Add onion and cook until translucent (2-3 minutes). Add garlic and mushrooms and continue to cook until the onion is golden and mushrooms are tender (4-5 minutes). Add cooked lentils and their liquid and bring to a simmer. Add thyme, Worcestershire sauce, salt, and pepper and cook for 5 minutes. Season to taste. Remove pan from heat and spread mashed potatoes evenly on top. Bake until mashed potato is golden and slightly crispy (30-35 minutes).