* 2 1/2 cups baby purple potatoes
* 2 Tbs. butter
* 1/4 – 1/3 cup milk
* 1 cup green lentils
* 2 Tbs. extra-virgin olive oil
* 2 carrots, finely chopped
* 4 oz (half an 8 oz package) baby bell mushrooms, finely chopped
* 4 cups baby kale
* 1/2 cup frozen peas, thawed
* 1/3 cup (or more) ketchup
* 1/4 cup worcestershire sauce
* 1 Tbs. Herbs de Provence
* coarse salt and freshly ground pepper
Preheat oven to 400.
Bring a large pot of salted water to a boil. Boil the potatoes until soft, about 20 minutes. Drain the water. Add the butter and milk and mash mash mash until they’re . . . mashed. Add a good dose of salt and pepper and get it super creamy and awesome.
In the meantime, bring another medium pot of salted water to a boil. Cook the lentils until soft, also about 20 minutes. Maybe 25. Drain and set aside.
Also in the meantime, heat the oil in a large skillet over medium high. Add the carrots and sauté until they start to soften, 4 minutes. Add the mushrooms and sauté another 3 minutes. Add a pinch of salt and pepper.
Then throw in that kale. Get it all wilted. Then add the cooked lentils, ketchup, worcestershire, herbs de provence, and another good pinch of salt and pepper! Toss, stir, la la la. Taste it. What does it need? A little more ketchup? By all means.
Then divide the lentil filling evenly among 6 ramekins. Spoon the whipped potatoes on top of each pie. Arrange them on a baking sheet and slide into the oven for about 10 minutes. You just want the tops to harden a little. Glisten a tad.
Garnish with chopped parsley and serve!