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Wild Mushroom and Lentil Cottage Pie

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 8 servings
Yukon gold potatoes, mushrooms, soy sauce, and tomato paste boost umami taste in this hearty winter entrée. If time is a concern, use store-bought, refrigerated mashed potatoes for the topping. A light drizzle of white truffle oil over the finished dish provides an irresistible aroma.

Ingredients

  • Topping:
  • 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
  • Filling:
  • 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)

Nutrition Information

  • 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

  1. 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.

  2. Preheat oven to 375°.

  3. 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.

  4. Combine 1/2 cup vegetable broth and flour in a small bowl, stirring with a whisk until well blended. Set flour mixture aside.

  5. 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.

  6. 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.