Wild Mushroom and Lentil Cottage Pie

Name: Wild Mushroom and Lentil Cottage Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons freshly ground black pepper; 237 milliliters finely chopped carrot; 118 milliliters thinly sliced celery; 237 milliliters dried petite green lentils; 2 Tbsps dry sherry; 3 Tbsps all-purpose flour; 1 teaspoon fresh thyme leaves; 0 teaspoons ground nutmeg; 1 Dash ground red pepper; 158 milliliters low-fat buttermilk; 454 grams packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster); 1 Tbsp olive oil; 355 milliliters finely chopped onion; 1 teaspoons salt; 2 teaspoons salt, divided; 1 Tbsp soy sauce; 1 Tbsp tomato paste; 1 Tbsp white truffle oil; 591 milliliters organic vegetable broth, divided; 946 milliliters water; 680 grams cubed peeled Yukon gold potato

Wild Mushroom and Lentil Cottage Pie requires about 45 minutes from start to finish. This recipe makes 8 servings with 227 calories, 11g of protein, and 4g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of tomato paste, salt, pre exotic mushroom blend, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a vegetarian diet.

Instructions

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.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Sauce Pan

Frying Pan

Add buttermilk, 1/2 teaspoon salt, black pepper, nutmeg, and red pepper to potato; mash with a potato masher until smooth. Set aside.

Ingredients you will need

Black Pepper

Buttermilk

Red Pepper

Nutmeg

Potato

Salt

Equipment you will use

Potato Masher

Preheat oven to 37

Equipment you will use

Oven

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.

Ingredients you will need

Bay Leaves

Lentils

Water

Salt

Equipment you will use

Sauce Pan

Drain, and set aside.

Combine 1/2 cup vegetable broth and flour in a small bowl, stirring with a whisk until well blended. Set flour mixture aside.

Ingredients you will need

Vegetable Broth

All Purpose Flour

Equipment you will use

Whisk

Bowl

Heat olive oil in a large skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add onion, carrot, celery, and mushrooms; cook for 7 minutes, stirring occasionally. Stir in remaining 2 cups broth.

Ingredients you will need

Mushrooms

Carrot

Celery

Broth

Onion

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.

Ingredients you will need

Tomato Paste