Comforting Lentil Shepherd's Pie

INGREDIENTS

1 tbsp

olive oil

onion, chopped

1 cup

baby sweet carrots, chopped

celery stalks, diced

1 1/2 cups

butternut squash, diced

8 oz

mushrooms, sliced

4 cloves

garlic, minced

1 tsp

dried thyme

Salt and pepper

1 1/2 cups

green lentils, rinsed and picked through

3 cups

vegetable stock

1 tbsp

soy sauce

1 tbsp

Worcestershire sauce

1 tbsp

butter

3 1/2

lbs potatoes, peeled, cut into large chunks

2 cloves

garlic

Salt

2 tbsp

butter plus more for brushing

1/3

to ½ cup light cream (10%) or milk