Lentil and Shrimp Shepherd's Pie with Creamy Potato Topping

1.Preheat your oven to 200°C (400°F). Lightly grease a 9-inch deep-dish pie plate or equivalent casserole dish.

2.Prepare the mashed potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.

3.Return the drained potatoes to the hot pot. Add the butter, milk/cream, salt, and pepper. Mash until smooth and creamy. Stir in the Parmesan cheese, if using. Set aside.

4.Prepare the filling: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.

5.Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste, thyme, and rosemary.

6.Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.

7.Deglaze the pan by pouring in the white wine (if using), scraping up any browned bits. Let it reduce slightly (about 2 minutes).

8.Add the rinsed lentils and the broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Stir occasionally.

9.Once lentils are cooked, stir in the Worcestershire sauce. Taste and adjust seasoning with salt and pepper.

10.Gently fold in the frozen peas and the cut shrimp pieces. Cook for 2-3 minutes until the shrimp turn pink and are just cooked through. Do not overcook the shrimp.

11.Transfer the lentil and shrimp filling into the prepared pie dish, spreading it into an even layer.

12.Carefully spoon the mashed potato topping over the filling. Use a fork to spread the potatoes evenly across the top, creating peaks and ridges for texture.

13.Bake for 20-25 minutes, or until the filling is bubbling around the edges and the potato topping is golden brown. If the topping isn't brown enough, briefly place it under the broiler for 1-2 minutes, watching carefully to prevent burning.

14.Let the pie rest for 10 minutes before serving to allow the filling to set.