Vegetarian Shepherd's Pie

Ingredients

• Russet potatoes

  Flesh and skin, raw

  2 ½ potato large or 923g

• Garlic

  Raw

  3 clove or 9g

• Lentils

  Raw

  1 cup or 192g

• Bay leaf

  Spices

  ⅓ tbsp, crumbled or 0.6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  1 cup chopped or 128g

• Celery

  Raw

  1 cup chopped or 101g

• Peas

  Edible-podded, raw

  1 cup, whole or 63g

• Parsley

  Raw

  ¼ cup or 15g

• Worcestershire sauce

  2 tsp or 11g

• Oregano

  Spices, dried

  ¾ tsp, ground or 1g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Butter

  Unsalted

  3 tbsp or 43g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Preheat the oven to 375°F. Place the peeled potatoes and one whole peeled garlic clove in a pot. Cover with water.
2. Bring to a boil, then reduce heat to medium and simmer until potatoes are fork-tender, about 25-30 minutes.
3. Rinse and sort the lentils. Place in a pot with a bay leaf and cover with 2 cups of water. Bring to a boil.
4. Reduce heat and simmer for 15-20 minutes until tender. Drain any excess water.
5. In a skillet, heat olive oil over medium heat. Sauté diced onion for 5-6 minutes until softened.
6. Add diced carrots and celery, sauté for another 5-6 minutes until tender-crisp.
7. Add crushed garlic, peas, 3 tbsp parsley, Worcestershire sauce, oregano, and cayenne. Sauté for 3-4 minutes until fragrant.
8. Combine the vegetable mixture with the cooked lentils. Season with salt and pepper.
9. Drain the potatoes, reserving the garlic. Mash with milk and butter until smooth. Season with salt and pepper.
10. Grease a 2-quart baking dish with cooking spray. Spread the lentil mixture evenly in the dish.
11. Top with mashed potatoes, adding texture with a fork. Sprinkle with cheddar cheese.
12. Bake for 30 minutes until potatoes are golden brown. Garnish with remaining parsley and serve hot.