Vegetarian Shepherd’s Pie With Rosemary & Lentils Recipe

Ingredients For Vegetarian Shepherd’s Pie With Rosemary & Lentils Recipe

• 2 pound Russet Potatoes
• 0.5 teaspoon Chopped fresh rosemary, plus additional for topping
• 1 cup Milk
• 2 tablespoon Butter
• 0.25 cup Sour cream
• 1 teaspoon Black pepper, divided
• 2.75 teaspoon Kosher salt, divided
• 0.5 cup Shredded parmesan cheese, plus additional for topping
• 1 pound French lentils
• 1 Large Yellow Onion
• 3 Medium or 2 large carrots
• 1 stalk Celery
• 3 Cloves Garlic
• 2 tablespoon Olive oil
• 1 cup Vegetable Broth
• 6 tablespoon Miso
• 2 tablespoon Balsamic vinegar
• 2 tablespoon Soy sauce or tamari
• 1 cup Frozen Corn Kernels
• 1 cup Frozen peas