Green Lentil Shepherd's Pie

• 1.5 cup green lentils
• 3 large russet potatoes
• 2 medium carrot
• 1 cup frozen peas
• 1 medium yellow onion
• 2 tbsp tomato paste
• 2 cup vegetable broth
• 4 tbsp butter
• 1/2 cup milk
• 2 tbsp all-purpose flour
• 1 tsp fresh thyme

Instructions

1. 1

   Boil the peeled potatoes until tender, then mash with the butter, milk, and salt until fluffy.

2. 2

   Simmer the green lentils in water until just tender, about 20 minutes, then drain.

3. 3

   Saute the diced onion and carrot until soft, then stir in the tomato paste, flour, and thyme.

4. 4

   Add the lentils, peas, and vegetable broth and simmer until thickened into a rich gravy.

5. 5

   Spread the lentil filling into a baking dish and spoon the mashed potato over the top.

6. 6

   Rough up the potato surface with a fork to create peaks.

7. 7

   Bake at 400F for 25 minutes until the top is golden and crisp.