King’s Shepherd’s Pie

Directions

1. Preheat oven to 375°F. Coat a 13×9-in baking dish with oil. 
2. Place potatoes in a medium-sized pot, add cold water to cover, and bring to a boil. 
3. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 20 minutes. 
4. Meanwhile, combine milk, 2 Tablespoons of buttery spread, and garlic powder in a small pot and place over low heat. 
5. In a large skillet, melt remaining 2 Tablespoons buttery spread over medium heat. Add carrots, celery, onion, corn, peas, garlic, thyme, bay leaves, lentils, and 1 teaspoon of the salt.
6. Cook, stirring occasionally, until vegetables begin to soften, 10 to 15 minutes. Remove and discard the bay leaves.
7. When potatoes are cooked, drain and return them to the pot. Allow the steam to dissipate, 2 to 3 minutes.
8. Add the warm-milk mixture and the remaining 1 teaspoon salt. Mash with a potato masher until smooth.
9. Spread vegetable mixture evenly over bottom of baking dish. Top with mashed potatoes, using a spoon to spread them evenly. Sprinkle potatoes with paprika, if desired.
10. Bake until potatoes begin to brown, about 25 minutes. Garnish with parsley, if using, and serve.