This recipe turned out delicious, but was very time-consuming, so I would only make it on a weekend. I followed stimply's suggestion of cooking the lentils with the vegetables and I think it helped to make it all very flavorful. I used dried thyme in the same amount as the recipe called for fresh thyme. Since dried is more intense, I essentially used more thyme and I think it worked fine.
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. :)
Certainly tasted "healthy" I didn't think there was much flavor, maybe my palate dosn't pick up umami. I would use less liquid and cook the veggies longer and triple the fresh thyme.
We loved this and would definitely make again. I only made 3/4 of the filling recipe, but I just used two mushroom packages, and I made the full recipe of potatoes. Cooked it in a 7 by 11 and it was perfect. I did not find the broth to be too much, just make sure you drain the lentils. Truffle oil sets it off!
I thought this recipe was rather tasty, and worth making again. Filling and hearty enough for my very hungry husband
This recipe cannot be done "by the book." The vegetables require more or less liquid depending on the season, type of mushrooms, how much liquid the lentils have absorbed, etc. I recommend using 1/3 cup broth, then add the broth flour mix, then add more broth 1/3 cup at a time, with an eye to keeping the vegetables at a consistency to hold the potatoes on top. Flavor is very good! And it tolerates a lot of adjustment for taste (more thyme, add sage, different oils), or what is in the re-fridge (add zucchini or eggplant). Hearty dish for vegetarians.
Delicious! My husband who normally eats like a bird, whent back for a second mountain. real comfort food! Differences: I used a 4qt corningware, cooked the veggies longer/hotter because I had no need for the flour, I added extra fresh thyme, pinch of salt, and less than a pound of browned lean ground beef (but you hardly notice it over all the other flavor and aroma). The potatoes I used were leftover baked potatoes I added buttermilk and spices to. I definately recomend this dish and will make it again and again. I served it with steamed green beans. yum!
This tasted OK once all was said and done, but it required much assembly and several pots and pans, and didn't come together easily. A two-quart casserole, as suggested in the recipe, was much too small; it really requires a three-quart. Also--and most disappointing--the potatoes did not sit atop the filling nicely, but sank right in when I put them on the dish, so it ended up being kind of like lentil-and-mushroom stew with potato blobs in it. I simmered the filling "until thickened," as the recipe suggested, but this didn't prevent the potatoes from sinking. Again, it tasted OK once all was said and done, but was so expensive and labor-intensive that the disappointing results were really frustrating.
The flavor was good, but this is not worth the effort. I used a two quart dish as specified (11x7), and had to take out about a cup of the filling, and it overflowed anyway. The filling was too liquidy so when I put the potatoes on top they just sank and made it overflow.
Awesome recipe. Followed pretty closely but didn't have buttermilk so made my own (lemon juice and milk) and used chicken broth instead of veggie broth. Husband who is a meat eater really was satisfied by this. I separated 2/3 into one baking dish and saved 1/3 in another for a dinner later in the week. Had to cook veggies a little longer but played that by experience. Tasty and definitely a keeper. Added a little of grated parmesan to top before baking and browned nicely. A nice salad and good to go.
My substitution: I used instant mashed potatoes and just added the pepper, nutmeg, & red pepper (Saves a bunch of time for the weeknight). I followed the directions for the filling exactly, except the truffle oil. It is a shepherd's pie type deal, but not as good. The mushrooms and the gravy are tasty and unique. This meal was good, not exceptional.
Love this recipe! The truffle oil is a fantastic finish...brings together the whole umami experience. I will be adding this to my winter recipe repertoire.
This is wonderful, so savory and delicious! My only changes were to make half the recipe, use an organic beef broth instead of vegetable and cornstarch (50% of the amount designated for flour) instead of flour. Oh, and I added a clove of garlic. Not wanting to buy truffle oil, I drizzled a teaspoon of roasted walnut oil on top in its place. I also added a more generous pinch of red pepper to the mashed potatoes. The flavors are really great! Served with steamed zucchini and the fennel-orange-pomegranate salad from the same issue of the magazine.
This was terrible. It overflowed my 3-qt. dish and mixture was too liquidy. I think I should have cooked the veggies longer than 7 minutes, but there wasn't an "or until" guideline in the recipe. (Like cook 7 minutes "or until liquid evaporates.") It smelled funny, too.