This was yummy but I completely went 'off script' in making it. After I cooked the veggies, I added the uncooked lentils to that, about 3/4 of the total amount of liquid (all stock, no water) and simmered until lentils were tender. That simmering was about 35 minutes. This way I used one less pot and the lentils were able to get the flavor from all the good veggies. Then added the flour slurry. I recommend adding more thyme. Next time I make it, I plan on adding Worcestershire sauce to the stew part. Oh, I couldn't resist - I added some butter to the potatoes. :)
Wild Mushroom and Lentil Cottage Pie
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.
More From Cooking Light
- Calories: 235
- Fat: 4.3g
- Saturated fat: 0.6g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.4g
- Protein: 9.8g
- Carbohydrate: 39.7g
- Fiber: 5.8g
- Cholesterol: 1mg
- Iron: 2.6mg
- Sodium: 734mg
- Calcium: 54mg
- 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)
- 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.
Only you will be able to view, print, and edit this note.Add Note