- 1 1/2 pounds cubed peeled Yukon gold potato
- 1 1/2 teaspoons salt, divided
- 2/3 cup low-fat buttermilk
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- Dash of ground red pepper
- 1 cup dried petite green lentils
- 4 cups water
- 1/2 teaspoon salt
- 1 bay leaf
- 2 1/2 cups organic vegetable broth, divided
- 3 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 1/2 cups finely chopped onion
- 1 cup finely chopped carrot
- 1/2 cup thinly sliced celery
- 4 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
- 2 tablespoons dry sherry
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves
- 1 tablespoon white truffle oil
- Chopped chives (optional)
- calories 235
- fat 4.3 g
- satfat 0.6 g
- monofat 2.6 g
- polyfat 0.4 g
- protein 9.8 g
- carbohydrate 39.7 g
- fiber 5.8 g
- cholesterol 1 mg
- iron 2.6 mg
- sodium 734 mg
- calcium 54 mg
How to Make It
To prepare topping, place potato and 1 teaspoon salt in a medium saucepan; cover with water. Bring to a boil. Cook 20 minutes or until very tender; drain. Return potato to pan. Add buttermilk, 1/2 teaspoon salt, black pepper, nutmeg, and red pepper to potato; mash with a potato masher until smooth. Set aside.
Preheat oven to 375°.
To prepare filling, combine lentils, 4 cups water, 1/2 teaspoon salt, and bay leaf in a saucepan; bring to a boil. Reduce heat, and simmer for 25 minutes or until lentils are tender. Drain, and set aside.
Combine 1/2 cup vegetable broth and flour in a small bowl, stirring with a whisk until well blended. Set flour mixture aside.
Heat olive oil in a large skillet over medium heat. Add onion, carrot, celery, and mushrooms; cook for 7 minutes, stirring occasionally. Stir in remaining 2 cups broth. Add sherry, soy sauce, tomato paste, thyme, and lentils to mushroom mixture. Bring to a simmer over medium-high heat. Stir in flour mixture, and cook until mixture thickens (about 2 minutes), stirring constantly with a whisk.
Spoon lentil mixture into a 2-quart casserole; top with potato mixture, spreading evenly. Bake at 375° for 25 minutes or until potatoes are golden. Drizzle truffle oil over potatoes. Garnish with chopped chives, if desired.