Mushroom and Lentil Shepherds Pie

Ingredients

• 2 tablespoons extra-virgin olive oil
• One 10-ounce box cremini mushrooms, quartered
• 1/2 cup brown lentils, rinsed and picked over (see Cook’s Note)
• 2 medium carrots (about 8 ounces), peeled and cut into 1/2-inch chunks
• 2 leeks, halved and sliced, white and light green parts only
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme leaves, chopped
• 1 1/2 teaspoons ground coriander
• 1 teaspoon paprika
• 2 cloves garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 1 1/4 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks (see Cook’s Note)
• 2 medium carrots (about 8 ounces), peeled and cut into 1/2-inch chunks (see Cook’s Note)
• 2 cloves garlic
• Kosher salt and freshly ground black pepper
• 1/3 cup whole milk
• 3 tablespoons unsalted butter
• 1/3 cup grated Parmesan (about 1 1/2 ounces)

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