Wild Mushroom and Lentil Cottage Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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:
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) |
Directions:
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.
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