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Vegetarian Shepherd’s Pie Recipe

Ingredients

• 2 tablespoons kosher salt, plus more for seasoning (no need to use this much- 2 teaspoons seemed about right)
• 2 pounds russet potatoes, peeled and quartered (about 3 large)
• 6 tablespoons unsalted butter
• ½ cup milk
• ½ cup sour cream or Greek yogurt
• ½ cup packed grated Parmigiano-Reggiano
• Freshly ground black pepper
• FOR THE FILLING
• ¾ cup French lentils
• FOR THE FILLING
• 4 sprigs thyme
• 3 ½ cups vegetable broth
• ½ teaspoon kosher salt, plus more for seasoning
• 2 tablespoons butter or olive oil
• 8 ounces sliced mixed mushrooms, such as button, cremini, and shitaake
• 1 large leek, white part only, thinly sliced (about 1 1/2 cups)
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 cloves garlic, minced
• Freshly ground black pepper
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1 cup frozen peas, thawed
• 1 to 2 teaspoons fresh lemon juice (opt)

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