Vegetarian Shepherd's Pie

cooking.nytimes.com

Teal Dinosaur

subheading: FOR THE TOPPING:

2 tablespoons kosher salt, plus more for seasoning

2 pounds russet potatoes, peeled and quartered (about 3 large)

6 tablespoons unsalted butter

½ cup whole milk

½ cup sour cream

½ cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)

Freshly ground black pepper

subheading: FOR THE FILLING:

¾ cup French lentils

subheading: FOR THE FILLING:

4 sprigs thyme

3½ cups vegetable broth

1 teaspoon kosher salt, plus more for seasoning

4 tablespoons butter

8 ounces sliced mixed mushrooms, such as button, cremini, and shiitake

1 large leek, white part only, thinly sliced (about 1½ cups)

2 medium carrots, peeled and diced (about 1 cup)

2 cloves garlic, minced

Freshly ground black pepper

2 tablespoons tomato paste

2 tablespoons flour

1 cup frozen peas, thawed

1 to 2 teaspoons fresh lemon juice

Directions at cooking.nytimes.com

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