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1
For the lentils: Combine ingredients in medium saucepan and bring to a boil.
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2
Reduce heat to a simmer and cook uncovered until just tender, 2025 minutes.
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3
Set aside but do not drain.
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4
For the topping: Place potatoes and shallot in cold water to cover by a couple inches, in a saucepan, with two teaspoons salt.
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5
Bring to boil and cook until very tender, about 810 minutes.
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6
Drain and return to pan.
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7
Use an immersion blender to puree potatoes, then stir in butter, a teaspoon of salt, and a generous pinch of black pepper.
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8
Once the potato mixture has cooled at least 10 minutes, stir in egg.
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9
For the filling: Preheat oven to 400 degrees F. Heat oil in a large skillet (with a lid) just hotter than medium heat.
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10
Add onion, mushrooms, parsnip, squash/turnip and cook until well browned, about 8 minutes.
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11
Add tomato paste and garlic and cook another couple minutes.
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12
Lots of brown bits will be sticking to the bottom of the pan, which is fine.
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13
Add flour and stir until you no longer see white powder.
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14
Add wine and thyme, then scrape the bottom of the pan to release the brown bits.
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15
Raise heat to bring to a boil, then reduce heat to medium low, cover, and simmer about 10 minutes, stirring often.
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16
Add mustard, lentils, and remaining liquid and simmer uncovered until only a little liquid remains, a minute or two.
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17
Remove garlic cloves and stir in butter until melted, then season to taste.
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18
To assemble: Place filling in a lightly oiled 9 to 9 1/2 inch pie plate.
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19
Spoon sweet potato mixture over the top (there will be a lot), spread evenly to the edges, and use the tines of a fork (or back of a spoon) to make ridges or swirls that will brown nicely when baking.
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20
Bake about 45 minutes just above middle rack position, until top is darkened in places.
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21
Let cool a couple minutes before serving, then garnish with chopped parsley, black pepper, and sea salt.
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22
Note: To make the dish gluten free, omit the flour from the lentil filling and reduce wine quantity to 23 cup.
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23
It will come out just as good, without the gravy-like thickness associated with traditional shepherds pie.
