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Lentil and Shiitake Mushroom Potato Bake
Serves 8
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner.
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Ingredients
- 3 Tbsp (45 mL) gluten-free flour
- 3 1/2 cups + 3 Tbsp (850 mL + 45 mL) mushroom broth
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 large white onion, finely diced
- 3 garlic cloves, peeled and crushed
- 3/4 cup (180 mL) finely diced celery (about 1 large stalk)
- 4 cups (1 L) diced shiitake mushrooms (approximately 8 large mushrooms)
- 1 Tbsp (15 mL) finely chopped rosemary
- 3 cups (750 mL) cooked black beluga lentils
- Salt and pepper, to taste
- 5 cups (1.25 L) mashed potatoes
- 5 cups (1.25 L) mashed potatoes
Nutrition
Per serving:
- calories 231
- protein 9 g
-
total fat
4 g
- sat. fat 1 g
-
total carbohydrates
41 g
- sugars 2 g
- fibre 5 g
- sodium 355 mg
Directions
01
Preheat oven to 350 F (180 C).
02
In small bowl, make a slurry by whisking 3 Tbsp (45 mL) flour into 3 Tbsp (45 mL) mushroom broth. Set aside.
03
In large saucepan, heat olive oil over medium and sauté onion until translucent. Add garlic, celery, mushrooms, rosemary, and 1/2 cup (125 mL) mushroom broth, and continue sautéing until mushrooms and celery are soft. Add lentils and 3 cups (850 mL) broth to mushroom mixture and bring to a simmering boil.
04
While stirring continuously, slowly add slurry to lentil mixture and return to a simmering boil; allow mixture to thicken and reduce. Add salt and pepper, to taste.
05
Transfer lentil and mushroom mixture to 9 x 13 in (23 x 33 cm) casserole dish and top evenly with a layer of mashed potatoes.
06
Place casserole dish in preheated oven with large baking sheet on the oven rack below it; bake, uncovered, for 20 to 25 minutes.
