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Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

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.

Cooking Light DECEMBER 2009

  • Yield: 8 servings

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. 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.

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
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Wild Mushroom and Lentil Cottage Pie recipe

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