Lentil Shepherd's Pie

Method

1. Heat the oven to 400°F. Boil the 4 cups600 g potatoes, diced until very tender; reserve a cup of the water, drain, then mash with the 2 tbsp10 g nutritional yeast, 2 tbsp of the 3 tbsp41 g olive oil, salt, to taste, and enough reserved water to make them fluffy.
   • White Potatoes, diced4 cups600 g(600 g)(4 cups)
   • Nutritional Yeast2 tbsp10 g(10 g)(2 tbsp)
   • Extra-Virgin Olive Oil3 tbsp41 g(41 g)(3 tbsp)
   • Sea Saltto taste
2. Meanwhile, cook the 1110 g diced onion and 2122 g diced carrots in the remaining oil until softened and browning at the edges, about 7 minutes. Add the 4 cloves12 g garlic, minced, 1 tsp1 g thyme, ½ tsp0.7 g rosemary, and 2 tbsp32 g tomato paste; cook 2 minutes.
   • Onion, diced1110 g(110 g)(1)
   • Carrots, diced2122 g(122 g)(2)
   • Garlic, minced4 cloves12 g(12 g)(4 cloves)
   • Dried Thyme1 tsp1 g(1 g)(1 tsp)
   • Dried Rosemary½ tsp0.7 g(0.7 g)(½ tsp)
   • Tomato Paste2 tbsp32 g(32 g)(2 tbsp)
3. Add the 1 cup192 g green lentils, rinsed, the 1 tbsp18 g tamari, and the 1 tbsp17 g bouillon dissolved in 2½ cups water. Simmer 25 minutes until the lentils are tender, then stir in the 1 cup145 g frozen peas and 1 cup85 g spinach, thawed and squeezed dry. Stir the 1½ tbsp12 g cornstarch into a splash of cold water, fold it through, and simmer 2 minutes more until the filling is thick and glossy.
   • Green Lentils, rinsed1 cup192 g(192 g)(1 cup)
   • Tamari1 tbsp18 g(18 g)(1 tbsp)
   • Better Than Bouillon1 tbsp17 g(17 g)(1 tbsp)
   • Frozen Peas1 cup145 g(145 g)(1 cup)
   • Frozen Spinach, thawed and squeezed dry1 cup85 g(85 g)(1 cup)
   • Cornstarch1½ tbsp12 g(12 g)(1½ tbsp)
4. Spread the filling in a baking dish, top with the mash, and rough up the surface with a fork. Bake 20 minutes, then broil 1–2 minutes until the peaks are golden. Let it rest a few minutes before serving so it sets enough to slice.

Kids: it’s the mash they’re after — pipe or fork extra swoops on top so there’s more crispy topping to go around.