Biscuit topping

• Melt butter in a medium oven-safe frying pan over medium-high. Add shallots, carrots, apple and vinegar. Cook, stirring often, until golden brown, 6 to 8 minutes. Stir in water, lentils and thyme. Boil, then reduce heat to low. Simmer, covered, until lentils are tender and mixture is saucy, 45 to 50 minutes. Stir in cream, parsley and salt until combined. Season with fresh pepper.
• Preheat oven to 450 F. Stir flour with baking powder and salt in a medium bowl. Add cream, stirring mixture with a fork, until it starts to come together. Add more cream, 1 tsp at a time, if mixture is very dry. Transfer dough onto a clean surface and knead 1 min. Roll into a 1/2-inch-thick circle, about 7 1/2 inches wide. Arrange the biscuit topping over the lentil mixture. Brush biscuit topping with any remaining cream in measuring cup.
• Bake in centre of oven until biscuit topping is golden, 12 to 15 minutes. Cut into wedges. Garnish with additional chopped parsley.