Vegetarian Shepherd's Pie

Heat the oven to 375°F. Peel the potatoes and one garlic clove, place them in a pot, cover with cold water, and add a pinch of salt.

Bring to a boil, then simmer over medium heat until the potatoes are fork-tender, about 25–30 minutes. Drain well and reserve in the pot.

Rinse and sort the lentils. Combine with the bay leaf and 2–3 cups water in a saucepan, bring to a boil, then simmer until tender, 15–20 minutes; drain and discard the bay leaf.

Meanwhile, warm the olive oil in a large skillet over medium heat. Cook the onion until softened, 5–6 minutes.

Stir in the carrots and celery; cook until tender-crisp, 5–6 minutes.

Add the remaining crushed garlic, peas, 3 tablespoons parsley, Worcestershire sauce, oregano, cayenne, and a pinch each of salt and pepper; cook 3–4 minutes until fragrant.

Fold the cooked lentils into the skillet mixture and adjust seasoning with salt and pepper.

Mash the drained potatoes and boiled garlic with the milk and butter until smooth; season to taste with salt and pepper.

Grease a 2‑quart baking dish with cooking spray. Spread the lentil-vegetable mixture in an even layer, then top with the mashed potatoes, creating ridges with a fork. Sprinkle evenly with cheddar cheese.

Bake at 375°F until the top is golden and the filling is bubbling around the edges, about 30 minutes. Let rest 5–10 minutes, garnish with the remaining parsley, and serve hot.