Ingredients:

  • 2 cans (15oz/400g) Brown Lentils, drained and rinsed
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, diced small
  • 2 stalks Celery, diced small
  • 3 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1 tsp Dried Thyme
  • 1 tbsp Soy Sauce
  • 1 cup Vegetable Broth, low sodium
  • 1 cup Frozen Peas
  • 2 tbsp All-Purpose Flour
  • 2.5 lbs Yukon Gold Potatoes, peeled and cubed
  • 4 tbsp Unsalted Butter
  • 1/2 cup Whole Milk
  • 1/2 cup Shredded Sharp Cheddar
  • 1 tsp Sea Salt
  • 0.5 tsp Freshly Cracked Black Pepper

Instructions:

  1. Boil the 2.5 lbs of cubed potatoes in a large pot of salted water for 15-20 minutes until they slide off a fork with zero resistance.
  2. While potatoes boil, heat a splash of oil in a large oven safe skillet. Add the diced onion, carrots, and celery, cooking for 6-8 minutes until the onions are translucent and soft.
  3. Stir in the 3 minced garlic cloves, 1 tsp dried thyme, and 2 tbsp tomato paste. Cook for 2 minutes until the tomato paste smells sweet and looks dark.
  4. Sprinkle the 2 tbsp flour over the vegetables and stir for 1 minute. Slowly pour in the 1 cup vegetable broth and 1 tbsp soy sauce, stirring constantly until the liquid bubbles and thickens.
  5. Add the 2 cans of drained lentils and 1 cup frozen peas to the skillet. Stir to coat in the gravy and let it simmer for 3 minutes.
  6. Drain the potatoes and return them to the pot. Add 4 tbsp butter and 1/2 cup milk, mashing until completely smooth and velvety. Stir in 1/2 tsp salt and 1/4 tsp pepper.
  7. Spread the mashed potatoes evenly over the lentil mixture in the skillet. Use a fork to drag lines across the top until small ridges and peaks form.
  8. Place the skillet in an oven preheated to 180°C (350°F). Bake for 20 minutes, then turn on the broiler for 2-3 minutes until the potato peaks are golden brown and crackling.
  9. Remove from the oven and let it sit for 5 minutes. This allows the gravy to set so it does not run everywhere when you scoop it out.