Veggie and Lentil Shepherds Pie

Ingredients

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

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat some oil over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are tender, about 5-7 minutes.
3. Add the cooked lentils, frozen peas, vegetable broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper to the skillet. Stir well to combine and simmer for 10 minutes.
4. Meanwhile, in a separate pot, boil the peeled and cubed potatoes until tender. Drain the potatoes and return them to the pot.
5. Add butter and milk to the pot with the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
6. Transfer the lentil and vegetable mixture to a baking dish. Spread the mashed potatoes evenly over the top.
7. Sprinkle shredded cheddar cheese over the mashed potatoes.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Serve hot and enjoy!