Vegetarian Shepherd's Pie

Ingredients

• Potato

  Flesh and skin, raw

  3 potato, large or 1.11kg

• Garlic

  Raw

  3 clove or 9g

• Lentils

  Raw

  1 cup or 192g

• Bay leaf

  Dried

  1 leaf or 0.2g

• 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

  Green, frozen, unprepared

  1 cup or 134g

• Parsley

  Raw

  4 tbsp 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. Heat the oven to 375°F. Peel the potatoes and one garlic clove, place them in a pot, cover with cold water, and add a pinch of salt.
2. Bring to a boil, then simmer over medium heat until the potatoes are fork-tender, about 25–30 minutes. Drain well and reserve in the pot.
3. Rinse and sort the lentils. Combine with the bay leaf and 2–3 cups water in a saucepan, bring to a boil, then simmer until tender, 15–20 minutes; drain and discard the bay leaf.
4. Meanwhile, warm the olive oil in a large skillet over medium heat. Cook the onion until softened, 5–6 minutes.
5. Stir in the carrots and celery; cook until tender-crisp, 5–6 minutes.
6. Add the remaining crushed garlic, peas, 3 tablespoons parsley, Worcestershire sauce, oregano, cayenne, and a pinch each of salt and pepper; cook 3–4 minutes until fragrant.
7. Fold the cooked lentils into the skillet mixture and adjust seasoning with salt and pepper.
8. Mash the drained potatoes and boiled garlic with the milk and butter until smooth; season to taste with salt and pepper.
9. Grease a 2‑quart baking dish with cooking spray. Spread the lentil-vegetable mixture in an even layer, then top with the mashed potatoes, creating ridges with a fork. Sprinkle evenly with cheddar cheese.
10. Bake at 375°F until the top is golden and the filling is bubbling around the edges, about 30 minutes. Let rest 5–10 minutes, garnish with the remaining parsley, and serve hot.