# What You'll Need:
→ Lentil Filling
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely chopped
03 - 2 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 - 1/3 cup whole milk or plant-based alternative
19 - Salt and white pepper, to taste
# How to Make It:
01 - Set the oven temperature to 400°F.
02 - Boil the peeled and cubed potatoes in salted water until tender, approximately 15 to 18 minutes. Drain and return to the pot.
03 - Add butter and milk to the cooked potatoes. Mash until smooth and season with salt and white pepper. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add the 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 1 minute until fragrant.
06 - Add lentils and vegetable broth to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes until lentils are tender and most liquid is absorbed.
07 - Remove the bay leaf. Stir in frozen peas and soy sauce. Season with salt and black pepper as desired. Simmer for an additional 2 to 3 minutes.
08 - Transfer the lentil mixture to a 9x13-inch baking dish. Evenly spread the mashed potatoes on top.
09 - Use a fork to create ridges on the mashed potato surface, then bake for 20 minutes until the topping turns lightly golden.
10 - Allow the dish to cool for 10 minutes before serving.
