# What You Need:
→ Mashed Potato Topping
01 - 7.3 cups peeled potatoes, cut into chunks
02 - 1/4 cup milk, dairy or plant-based
03 - 3 tablespoons butter or plant-based alternative
04 - Salt and freshly ground black pepper, to taste
→ Mushroom and Lentil Filling
05 - 2 tablespoons olive oil
06 - 1 large onion, finely chopped
07 - 3 cloves garlic, minced
08 - 12 ounces mushrooms, finely chopped
09 - 2 medium carrots, diced
10 - 2 celery stalks, diced
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1/2 teaspoon smoked paprika
14 - 2 tablespoons tomato paste
15 - 14 ounces canned brown or green lentils, drained and rinsed
16 - 1 cup vegetable broth
17 - 2 tablespoons soy sauce
18 - 1 tablespoon vegetarian Worcestershire sauce
19 - Salt and black pepper, to taste
20 - 1/2 cup frozen peas
# Directions:
01 - Set the oven to 400°F (200°C).
02 - Place potatoes in a large pot, cover with salted water, and bring to a boil. Simmer for 15 to 20 minutes until tender.
03 - Drain potatoes and mash with milk and butter. Season with salt and pepper and set aside.
04 - Heat olive oil in a large skillet over medium heat. Cook onion until translucent, about 3 to 4 minutes.
05 - Add garlic, mushrooms, carrots, and celery to the skillet. Sauté for 8 to 10 minutes until vegetables are soft and mushrooms release their moisture.
06 - Stir in thyme, rosemary, smoked paprika, and tomato paste. Cook for 1 minute while stirring.
07 - Add lentils, vegetable broth, soy sauce, and Worcestershire sauce. Simmer for 8 to 10 minutes until slightly thickened.
08 - Stir in frozen peas, season with salt and pepper, then remove from heat.
09 - Spread the filling evenly in a 9x13 inch baking dish.
10 - Spoon mashed potatoes over the filling and smooth with a spatula. Create a decorative pattern with a fork if desired.
11 - Bake for 20 minutes until the topping is lightly golden. For additional browning, broil for 2 to 3 minutes.
12 - Let stand for 5 minutes before serving.
