Lentil Shepherd’s Pie
Ingredients
1 tbsp. olive oil
1 - 8-oz. package sliced cremini mushrooms
2 tbsp. tomato paste
2 - 16 oz. cans vegetable lentil soup
1 1/2 tbsp. low-sodium soy sauce or tamari
1 tsp. dijon mustard
2 packages refrigerated mashed potatoes
freshly ground black pepper
Directions
Preheat the oven to broil: Place oven rack in the top third position.
Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the mushrooms in an even layer and cook, undisturbed, until browned on one side, about 5 minutes. Stir and continue to cook, stirring occasionally, until the mushrooms are browned all over and tender, about 3 more minutes.
Add the tomato paste and cook, stirring constantly, until darkened, about 1 minute. Stir in the soup, soy sauce, and mustard, if using. Bring to a boil over medium-high heat. Reduce the heat to medium to maintain a rapid simmer and cook, stirring often, until thickened and reduced, about 10 minutes. Remove from the heat.
Prepare the mashed potatoes according to the package directions. Dollop the cooked potatoes over the thickened soup mixture in the skillet and spread them evenly to cover.
Broil in the preheated oven until the filling is bubbly and the top is browned in spots, 5 to 7 minutes. Sprinkle with the black pepper and serve.
**Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.
https://freerecipenetwork.com/lentil-shepherds-pie/