Weekly Recipe 

Instructions:
Cook the Lentils:

In a medium pot, add the rinsed lentils and enough water to cover them by about 2 inches. Bring to a boil, then reduce to a simmer. Cook for about 20-25 minutes, or until tender but still holding their shape. Drain any excess water and set aside.
Prepare the Mashed Potatoes:

While the lentils are cooking, place the peeled and cut potatoes in a large pot. Cover with cold water and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Drain the potatoes and return them to the pot. Add the butter and mash the potatoes until smooth. Gradually add the milk, stirring until you reach the desired consistency. Season with salt and pepper to taste. Set aside.
Make the Lentil Filling:

In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking for about 3-4 minutes until softened and fragrant.
Add the diced carrots and cook for another 5 minutes, stirring occasionally.
Stir in the cooked lentils, peas, vegetable broth, diced tomatoes, tomato paste, thyme, and rosemary. Bring the mixture to a simmer and cook for about 10 minutes, or until the vegetables are tender and the mixture thickens. Season with salt and pepper to taste.
Assemble the Shepherd's Pie:

Preheat the oven to 375°F (190°C).
Spread the lentil filling in the bottom of a 9x13-inch baking dish, creating an even layer.
Spoon the mashed potatoes over the lentil mixture, spreading them out evenly with a spatula. For a decorative touch, you can use the back of a spoon to create a pattern on top of the potatoes.
Bake the Shepherd's Pie:

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top of the mashed potatoes is slightly golden and the filling is bubbling around the edges.
Serve:

Let the Shepherd's Pie cool for a few minutes before serving. Slice into portions and enjoy!