A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavor-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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Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!
Lentil and Shiitake Mushroom Potato Bake
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Ingredients
- 3 Tbsp gluten-free flour
- 3 1/2 cups + 3 Tbsp mushroom broth
- 1 Tbsp extra-virgin olive oil
- 1 large white onion finely diced
- 3 garlic cloves peeled and crushed
- 3/4 cup finely diced celery about 1 large stalk
- 4 cups diced shiitake mushrooms 1 L, approximately 8 large mushrooms
- 1 Tbsp finely chopped rosemary
- 3 cups cooked black beluga lentils
- Salt and pepper to taste
- 5 cups mashed potatoes
Instructions
- Preheat oven to 350 F.
- In small bowl, make a slurry by whisking 3 Tbsp flour into 3 Tbsp mushroom broth. Set aside.
- In large saucepan, heat olive oil over medium and sauté onion until translucent. Add garlic, celery, mushrooms, rosemary, and 1/2 cup mushroom broth, and continue sautéing until mushrooms and celery are soft. Add lentils and 3 cups broth to mushroom mixture and bring to a simmering boil.
- 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.
- Transfer lentil and mushroom mixture to 9 x 13 inch casserole dish and top evenly with a layer of mashed potatoes.
- Place casserole dish in preheated oven with large baking sheet on the oven rack below it; bake, uncovered, for 20 to 25 minutes.
Recipe Notes
Per serving: 231 calories; 9 g protein; 4 g total fat (1 g sat. fat); 41 g total carbohydrates (2 g sugars, 5 g fiber); 355 mg sodium
