Vegetarian Shepherd's Pie

Step 1

Bring a large pot of salted water to boil, add potatoes and cook until tender. Strain.

Step 2

Melt butter and combine with whole milk in a small bowl, set aside.

Step 3

Mash Potatoes, stir in butter mixture and sour cream until just combined.

Step 4

Add 1/2 of the shredded parmesan, stir, season with salt and pepper to taste and set aside.

Step 5

Give your lentils a quick rinse, while you bring 2 cups broth and thyme to a simmer.

Step 6

Add lentils to the broth and cook on low, partially covered, until tender and most of the liquid has been absorbed.

Step 7

Set cooked lentils aside.

Step 8

Preheat oven to 375

Step 9

Melt 4 tablespoons of butter in a deep skillet over medium heat. Add the sliced mushrooms and cook until tender and golden brown 8-10 minutes.

Step 10

Reduce heat, add carrots, leek, garlic and cook until tender. Season with salt and pepper before adding tomato paste stirring to combine, cook for 2-3 minutes.

Step 11

Sprinkle flour into the pan, cook for one minute before adding the remaining 1 1/2 cups of broth along with the cooked lentils and frozen peas. Cook on low until mixture thickens.

Step 12

Remove thyme sprigs and stir in lemon juice.

Step 13

Transfer mixture to a 3 quart casserole dish and top with mashed potatoes. Sprinkle with remaining parmesan and bake for 30 minutes or until golden brown and bubbling.

Step 14

Let cool 15 minutes before serving.