Wild Mushroom and Lentil Cottage Pie

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

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.

Yield: 8 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

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)

Preparation

  1. 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. 2. Preheat oven to 375°.
  3. 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. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Wild Mushroom and Lentil Cottage Pie Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy