Vegetarian Shepherd’s Pie

Peel potatoes, cut into large chunks, and place in a medium saucepan. Add cold water so potatoes are completely submerged. Cover pan with a lid and bring to a boil. Lower heat and bring to a simmer. Cook until potatoes are tender, about 10 minutes. Drain water from saucepan, but keep potatoes in the hot saucepan.

Add milk, butter and ranch dressing, and mash with a potato masher to desired consistency. Season with salt and pepper, cover to keep warm and set aside.

Meanwhile, place lentils. and 2 cups water in a medium saucepan. Cover, bring to a boil, then lower to a simmer. Cook until lentils are tender, about 30 to 40 minutes. Drain any excess water and set aside.

Preheat oven to 375°F. Heat oil in a large pot over medium-high heat. Add onion, celery, carrots, and mushrooms. Cook until mushrooms have released their liquid, about 10 minutes. Season with salt and pepper. Stir in garlic, tomato paste, Worcestershire sauce and thyme, and cook until fragrant, about 30 seconds. Add lentils and peas and stir to combine. Season with salt and pepper.

Lightly grease a 9x13” baking dish. Add lentil mixture and spread in an even layer. Dollop mashed potatoes on top and spread in an even layer.

Bake for 30 minutes or until potatoes begin to brown. Let cool for about 15 minutes before serving.