Mushroom and Lentil Shepherd's Pie

Ingredients

• Cheddar cheese - 1 cup, shredded
• Milk - 1/2 cup
• Butter - 4 tablespoons
• Potatoes - 4 large, peeled and diced
• Salt and pepper - To taste
• Rosemary - 1 teaspoon
• Thyme - 1 teaspoon
• Worcestershire sauce - 1 tablespoon
• Tomato paste - 2 tablespoons
• Vegetable broth - 1 cup
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Carrots - 2, diced
• Onion - 1, diced
• Mushrooms - 8 ounces, sliced
• Lentils - 1 cup, cooked

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, heat some oil over medium heat. Add the onions, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
4. Stir in the cooked lentils, vegetable broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Simmer for 10 minutes, until the mixture thickens.
5. Meanwhile, boil the diced potatoes in a pot of salted water until tender. Drain and return to the pot.
6. Add butter and milk to the potatoes and mash until smooth and creamy. Season with salt and pepper to taste.
7. Transfer the mushroom and lentil mixture to a baking dish. Spread the mashed potatoes evenly over the top.
8. Sprinkle the shredded cheddar cheese over the mashed potatoes.
9. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
10. Let it cool for a few minutes before serving. Enjoy!