Mushroom & Lentil Shepherd's Pie

This is a vegetarian version of shepherd's pie that is so rich and delicious you won't miss the meat at all!  Plus, it's mostly made with pantry ingredients to it's easy to throw together on a whim.  

Lentil & Mushroom Shepherd’s Pie

Ingredients

• 1 1/2 lb. potatoes, chopped
• 1/2 cup milk, divided
• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 2 cups mixed mushrooms, chopped
• 2 Tbsp. fresh herbs, chopped (I use sage, parsley, and thyme, but it's your choice)
• 1 Tbsp. tomato paste
• 2 cups stock (I use beef, but again, it's your choice)
• 1/2 cup dry lentils
• 2 cups baby kale, packed
• 2 Tbsp. balsamic vinegar
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. Wondra or AP flour
• Salt & pepper, to taste

Serves 4
Cook Time: 1 hour

Preheat oven to 375.
Bring a medium pot of salted water to a boil, once boiling add potatoes and cook until fork tender.  Once potatoes are boiled, mash with potato masher or ricer, then add 1/4 cup + 2 Tbsp. milk and the butter.  Stir to combine and set aside.
While water is coming to a boil, sauté onions in olive oil until translucent, add garlic and cook for one more minute.  Add chopped mushrooms along with salt and pepper.  Allow mushrooms to brown and release water, then add herbs and cook for another minute or two; then add tomato paste and allow to cook for another minute.
Add stock and bring to a boil, add lentils, cover and cook until lentils are cooked through, about 30 minutes.  When lentils are cooked add kale and bring back to a boil, meanwhile make a slurry with remaining milk (2 Tbsp.) and cornstarch.  Once boiling add slurry and boil for one minute.  Reduce heat to low and add balsamic vinegar and Worcestershire sauce.  Continue cooking for about 5 minutes for all flavors to combine.
Add mushroom mixture to casserole dish and dollop with mashed potatoes.  Gently spread potatoes out over mixture so mushrooms are completely covered and back, uncovered, for 20 minutes.