Ingredients

Instructions

1. 1

   Cook Potatoes

   Place the peeled and cubed potatoes in a large pot, cover with water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well.

2. 2

   Sauté Vegetables

   While potatoes cook, heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chopped onion, diced carrots, and diced celery. Cook until softened, about 7-8 minutes. Stir in minced garlic and cook for 1 minute more.

3. 3

   Brown Beef and Simmer

   Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain excess fat. Stir in tomato paste, thyme, and rosemary; cook for 1 minute. Add the rinsed lentils, beef broth, Worcestershire sauce, salt, and pepper. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until lentils are tender and the sauce has thickened.

4. 4

   Mash Potatoes

   Mash the drained potatoes with milk and butter (or olive oil), salt, and pepper until smooth and creamy. Adjust consistency as needed.

5. 5

   Assemble and Bake

   Preheat oven to 375°F (190°C). Spoon the mashed potatoes evenly over the lentil and beef filling in the skillet. Create some texture on top with a fork. Bake for 20-25 minutes, or until the filling is bubbling and the potato topping is lightly golden brown.