Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup green or brown lentils, rinsed
  • 2 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
  • 4 large potatoes, peeled and quartered
  • 2 tablespoons unsalted butter or dairy-free alternative
  • 1/2 cup milk or plant-based milk
  • Salt and pepper to taste

Instructions:

  1. Boil the quartered potatoes until fork-tender, about 15-20 minutes. Drain and mash with butter and milk until smooth; season with salt and pepper. Set aside.
  2. Heat olive oil in a skillet over medium heat. Add chopped onion, garlic, carrots, and celery; sauté until softened, about 5-7 minutes.
  3. Stir in lentils, broth, tomato paste, thyme, rosemary, salt, and pepper; bring to a boil. Reduce to a simmer and cook until lentils are tender, about 20 minutes.
  4. Preheat oven to 400°F (200°C). Spoon the lentil filling into a baking dish; top with mashed potatoes. Use a fork to create peaks in the potatoes for extra crispiness.
  5. Bake in the preheated oven for 25 minutes, or until the top is golden brown.
  6. Allow to cool briefly before serving.