Vegetarian Shepherd's Pie

Instructions

1. 01

   Heat oil in a medium pot over medium. Add onion, carrots, and celery and cook, stirring, until tender, 6 to 8 minutes.

2. 02

   Add mushrooms and cook, stirring, until tender, 8 to 10 minutes. Add tomato paste and cook, stirring, 1 minute.

3. 03

   Add Worcestershire, bay leaf, 4 cups water, and lentils; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes.

4. 04

   Stir in peas; remove from heat and season with salt and pepper.

5. 05

   Preheat oven to 400°F. Place potatoes and garlic in a medium saucepan; cover with 2 inches of cold water. Season generously with salt; bring to a boil, then reduce to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes.

6. 06

   Drain; return potatoes and garlic to pot. Add butter and milk; mash with a fork or potato masher until smooth. Season with salt and pepper.

7. 07

   Transfer lentil mixture to a 2-quart baking dish. Dollop with mashed potatoes; spread evenly to edges. Transfer to a baking sheet.

8. 08

   Bake until golden and bubbling around edges, about 15 minutes. Let stand 20 minutes; serve.