Looking for a Comforting Meal?
4 servings
1 cup Green lentils, cooked
1 cup Mushrooms, chopped
1 small Onion, diced
2 cloves Garlic, minced
1 Carrot, diced
1 stalk Celery, chopped
1 tsp Thyme
1 tsp Rosemary
1 tbsp Soy sauce
1 tbsp Tomato paste
1⁄2 cup Vegetable broth
3 medium Potatoes, mashed
1⁄4 cup milk
2 tbsp Olive oil
Salt & pepper (to taste)
Preheat the Oven: Set your oven to 375°F (190°C).
Sauté the Veggies: In a skillet, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté until soft and fragrant (about 5-7 minutes).
Add Lentils and Mushrooms: Stir in the cooked lentils, chopped mushrooms, soy sauce, tomato paste, thyme, and rosemary. Cook for another 5 minutes, allowing the flavors to combine.
Simmer with Broth: Pour in the vegetable broth and let the mixture simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
Prepare the Topping: In a bowl, mix the mashed potatoes with milk until smooth and creamy. Season with salt and pepper.
Assemble the Pie: Transfer the lentil-mushroom mixture into a baking dish, spreading it evenly. Top with the mashed potatoes, spreading them out to cover the filling completely.
Bake: Place the dish in the oven and bake for 20 minutes, or until the top is golden brown and slightly crispy.
Serve: Let it cool for 5 minutes, then serve warm and enjoy!
Notes
Tips for Success
Cook Lentils Ahead: Save time by cooking the lentils in advance or using canned lentils (rinsed and drained).
Customize Veggies: Add other vegetables like peas, spinach, or zucchini for extra nutrition and flavor.
Crispy Topping: For a crispier potato topping, broil the pie for the last 2-3 minutes of baking.
Make It Creamier: Add a splash of nutritional yeast or cheese to the mashed potatoes for a richer flavor.
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