Mushroom, Carrot & Lentil Shepherd’s Pie

While potatoes cook, trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim, peel, and finely dice carrots. Halve, peel, and finely dice half the onion (whole onion for 4 servings).

Heat a large drizzle of olive oil in a medium, preferably ovenproof, pan (large pan for 4 servings) over medium-high heat. Add mushrooms and a big pinch of salt. Cook, stirring occasionally, until lightly browned, 3-5 minutes.

Add another drizzle of olive oil, carrots, and diced onion; season with salt and pepper. Cook, stirring frequently, until veggies are browned and softened, 5-7 minutes more. TIP: Lower heat to medium if veggies begin to brown too quickly.

Stir 1 TBSP butter (2 TBSP for 4 servings) into pan with veggies until melted, then add thyme and tomato paste. Cook, stirring, until tomato paste is incorporated and color has darkened, 1 minute.

Add flour; cook, stirring, 30 seconds.

Add lentils and their liquid, veggie stock concentrate, mushroom stock concentrate, ½ cup water, and ½ tsp sugar (¾ cup water and 1 tsp sugar for 4), scraping up any browned bits from the bottom of pan. Bring to a boil, then reduce to a low simmer. Cook until thickened, 2-3 minutes.

Season generously with salt and pepper. Turn off heat. (If your pan isn’t ovenproof, transfer filling to a baking dish now.)

To pot with drained potatoes, add sour cream and 2 TBSP butter (4 TBSP for 4 servings); mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

Heat broiler to high.

Once filling has thickened, spoon mashed potatoes on top. Spread into an even layer, leaving a 1-inch border around edge of pan.

Sprinkle potatoes with cheddar.