Lentil Shepherd’s Pie Recipe

Preheat oven to 375°F.

In a medium saucepan, bring the lentils and vegetable broth to a boil. Reduce heat and let simmer until lentils are tender, about 20-25 minutes.

Heat olive oil in a large pan over medium heat. Add onion, garlic, carrots, celery, thyme, and tomato paste. Cook until vegetables are tender, about 10 minutes.

Add cooked lentils to the pan with the vegetables and stir to combine. Add the frozen peas and let cook for another few minutes. Season with salt and pepper to taste.

Spread the lentil mixture evenly in a 9×13 inch baking dish. Top with mashed potatoes, spreading evenly over the lentil mixture.

Bake for 20-25 minutes, or until the top is golden brown.