Lentil Shepherd's Pie

Sort the brown lentils and add to a small saucepan with 2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer lentils until they are just tender, about 16 to 18 minutes, then drain.

Peel and roughly chop the Yukon gold potatoes. Add the potatoes to a small saucepan and cover with 1 inch of water. Bring to a boil and cook until they are fork-tender, about 10 to 15 minutes, then drain. Finely chop the crimini mushrooms stems and roughly chop the caps. Peel and dice the carrot. Peel and mince the shallot and garlic.

Place a large skillet or cast iron pan over medium-high heat with 1 tbsp olive oil. Add the carrots and cook until tender, about 2 to 3 minutes. Add the mushrooms and cook until browned in places, about 3 to 4 minutes. Add the minced garlic and shallot to the skillet and cook until fragrant, about 30 seconds.

Add the sherry wine to the skillet and simmer until the liquid is nearly gone, about 1 minute. Add the tomato paste, stir to combine, then add the vegetable broth concentrate and 1 cup water. Stir in the cooked lentils. Bring filling to a simmer, reduce heat to medium, and cook until liquid reduces by half, about 4 to 6 minutes.

Set the broiler to low. Return the empty saucepan from the potatoes to medium heat and add the butter, rosemary, and a good pinch of salt and pepper. Cook until fragrant, about 1 minute. Turn off heat, add the potatoes, and mash with a fork. Transfer the lentil filling to an 8x8 baking dish and spread mashed potatoes evenly over the top. Broil until the potatoes are lightly browned, 3 to 4 minutes.

Wipe the skillet clean. Place over medium-high heat with 1 tsp olive oil. Add the baby spinach and cook until just wilted, about 1 to 2 minutes. Season with salt and pepper. Remove the shepherd’s pie from the oven and serve family style with sauteed spinach on the side. Eat up!