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Lentil and Shiitake Mushroom Potato Bake

Serves 8

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    Lentil and Shiitake Mushroom Potato Bake

    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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    Mash it up

    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!

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    Lentil and Shiitake Mushroom Potato Bake

      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:

      • calories231
      • protein9 g
      • total fat4 g
        • sat. fat1 g
      • total carbohydrates41 g
        • sugars 2 g
        • fibre5 g
      • sodium355 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.

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