Vegetable Shepherd's Pie

• 3 lbs Yukon gold or Russet potatoes, peeled and diced

• kosher salt

• 1/4 cup sour cream or Greek yogurt

• 4 Tbs. unsalted butter (melted or room temperature)

• Cracked black pepper

• 1 onion, minced

• 3 carrots, diced

• 4 Tbs. olive oil, divided

• 8 oz. thinly sliced mushrooms (crimini, shitake, or button mushrooms work here)

• 1 zucchini, diced

• 4 cloves minced garlic

• 1/2 bunch kale, stems removed and roughly chopped

• 2 Tbs tomato paste

• 1 1/2 cups stock or water

• 2 cups cooked lentils (from about 1 cup dry lentils)

Preheat oven to 350°F.

Place potatoes in a large pot and cover with cold water and a large pinch of salt. Bring to a boil, then reduce heat to low and cook potatoes for about 10 to 12 minutes or until potatoes are fork tender.

Drain potatoes and then mash (or run through a food mill or ricer) until super soft. Fold in yogurt, butter, and a large pinch of salt and pepper. (Optional to add 1/2 cup Parmesan cheese here) Set aside.

In a medium oven proof saute pan, saute the onion and carrot in 2 tablespoons olive oil until soft and translucent, about 4 to 6 minutes. Add the mushrooms and remaining olive oil and cook for another 5 mintues. Add in the zucchini, garlic, kale, and a large pinch of salt. Cook for 2 to 4 minutes or until vegetables are soft. Add the tomato paste and cook for another minute. Add the water (or stock) and lentils and mix well.

Top with the mashed potato mixture in an even layer.

Bake shepherd’s pie for 20 minutes or until potatoes are golden brown and the filling is bubbling on the side.

Serve immediately.