# What You Need:
→ Lentil Filling
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely chopped
03 - 2 medium 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 - ⅓ cup whole milk or plant-based alternative
19 - Salt and white pepper, to taste
# How to Cook:
01 - Set oven temperature to 400°F and allow to fully preheat.
02 - Boil peeled and cubed potatoes in salted water until fork-tender, approximately 15-18 minutes. Drain thoroughly and return to pot.
03 - Add butter and milk to the drained potatoes. Mash to a smooth consistency and season with salt and white pepper. Set aside off heat.
04 - Heat olive oil in a large skillet over medium heat. Add chopped onion, carrots, and celery, sautéing until softened, about 6-8 minutes.
05 - Incorporate minced garlic, tomato paste, dried thyme, rosemary, smoked paprika, and bay leaf into the skillet. Cook for 1 minute until fragrant.
06 - Add rinsed lentils and vegetable broth, bringing mixture to a boil. Reduce heat, cover, and simmer for 20-25 minutes until lentils are tender and liquid mostly absorbed.
07 - Remove and discard bay leaf. Stir in frozen peas and soy sauce. Season with salt and black pepper to taste. Simmer for an additional 2-3 minutes.
08 - Transfer lentil filling into a 9x13-inch baking dish. Spoon mashed potatoes evenly over the top.
09 - Use a fork to create ridges in the mashed potato layer for texture and browning.
10 - Place assembled dish in the preheated oven and bake for 20 minutes or until the potato topping is lightly golden.
11 - Allow the dish to cool for 10 minutes before serving to let flavors settle.
