# Ingredient list:
→ Lentil Filling
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 cup brown or green lentils, rinsed
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - 1 teaspoon smoked paprika
11 - 1 bay leaf
12 - 2 cups vegetable broth
13 - 1 cup frozen peas
14 - 1 tablespoon soy sauce
15 - Salt and black pepper, to taste
→ Mashed Potato Topping
16 - 2 pounds Yukon Gold or russet potatoes, peeled and cubed
17 - 4 tablespoons unsalted butter
18 - ⅓ cup whole milk or plant-based milk
19 - Salt and white pepper, to taste
# Step-by-step guide:
01 - Set the oven to 400°F (200°C) to prepare for baking.
02 - Place peeled and cubed potatoes in salted boiling water. Cook until tender when pierced, approximately 15 to 18 minutes. Drain well.
03 - Return drained potatoes to pot. Add butter and milk, then mash to a smooth consistency. Season with salt and white pepper. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; cook until softened, about 6 to 8 minutes.
05 - Incorporate garlic, tomato paste, thyme, rosemary, smoked paprika, and bay leaf into the skillet. Cook for one minute until fragrant.
06 - Add rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and cover. Simmer for 20 to 25 minutes until lentils are tender and most liquid is absorbed.
07 - Remove bay leaf. Stir in frozen peas and soy sauce, seasoning with salt and black pepper. Simmer an additional 2 to 3 minutes.
08 - Transfer lentil mixture to a 9x13-inch baking dish. Spread mashed potatoes evenly over the top.
09 - Use a fork to create ridges on the mashed potatoes. Bake in preheated oven for 20 minutes until topping is lightly golden.
10 - Allow the dish to rest for 10 minutes to set before serving.
