Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas  
Active Time
30 Mins
Total Time
1 Hour
Yield
Serves 8

The bulgur releases just enough starch to bind the lentil- and mushroom-packed filling together. The skin of the potato contains about half the total fiber; we love the rustic edge and earthiness it adds to our creamy tater topper.

How to Make It

Step 1

Preheat oven to 350°F.

Step 2

Place potatoes in a saucepan; cover with water. Bring to a boil over high. Reduce heat; simmer 20 minutes or until tender. Drain.

Step 3

Return potatoes to saucepan. Add milk, 2 tablespoons oil, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and cheese; mash to desired consistency.

Step 4

Heat remaining 1 tablespoon oil in a Dutch oven over medium. Add onion and garlic; cook 4 minutes, stirring frequently. Add mushrooms and thyme, sauté 10 minutes or until mushrooms are tender. Add lentils, bulgur, stock, wine, soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer 15 minutes or until thickened. Stir in green peas.

Step 5

Spoon lentil mixture into a 13- x 9-inch glass or ceramic baking dish coated with cooking spray; top with mashed potato mixture. Bake at 350°F for 20 minutes or until heated through. Sprinkle evenly with chives.

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