Wild Mushroom and Lentil Cottage Pie

Wild Mushroom and Lentil Cottage Pie
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup finely chopped carrot
  • 1 ½ pounds cubed peeled Yukon gold potato
  • 1 ½ cups finely chopped onion
  • 1 bay leaf
  • 4 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 1 cup finely chopped carrot
  • 1 ½ pounds cubed peeled Yukon gold potato
  • + 75 more ingredients
    • Filling:
    • 1 cup finely chopped carrot
    • Filling:
    • 2 ½ cups organic vegetable broth, divided
    • 1 cup finely chopped carrot
    • ½ teaspoon salt
    • 2 ½ cups organic vegetable broth, divided
    • 1 bay leaf
    • ½ teaspoon salt
    • 2/3 cup low-fat buttermilk
    • 1 bay leaf
    • ½ teaspoon salt
    • 2/3 cup low-fat buttermilk
    • ½ cup thinly sliced celery
    • ½ cup thinly sliced celery
    • 2 ½ cups organic vegetable broth, divided
    • ½ cup thinly sliced celery
    • 2 tablespoons dry sherry
    • 1 tablespoon white truffle oil
    • 4 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
    • Chopped chives (optional)
    • Chopped chives (optional)
    • 1 tablespoon soy sauce
    • Dash of ground red pepper
    • 1 tablespoon tomato paste
    • 4 cups water
    • 1 tablespoon olive oil
    • 4 cups water
    • 1/8 teaspoon ground nutmeg
    • 1 ½ cups finely chopped onion
    • 1 tablespoon soy sauce
    • 2 tablespoons dry sherry
    • 1 tablespoon white truffle oil
    • 1 tablespoon olive oil
    • Chopped chives (optional)
    • 1 tablespoon tomato paste
    • Chopped chives (optional)
    • 1 tablespoon soy sauce
    • Dash of ground red pepper
    • 3 tablespoons all-purpose flour
    • 1 tablespoon tomato paste
    • 4 cups water
    • 1 tablespoon olive oil
    • 1 ½ cups finely chopped onion
    • 1 tablespoon soy sauce
    • 2 tablespoons dry sherry
    • 1 tablespoon white truffle oil
    • 1 tablespoon olive oil
    • 3 tablespoons all-purpose flour
    • 1 teaspoon fresh thyme leaves
    • 1 ½ cups finely chopped onion
    • 1 ½ teaspoons salt, divided
    • 1 bay leaf
    • 1 cup dried petite green lentils
    • Topping:
    • 3 tablespoons all-purpose flour
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon salt
    • 2 tablespoons dry sherry
    • ½ cup thinly sliced celery
    • 1 tablespoon white truffle oil
    • 1 teaspoon fresh thyme leaves
    • 3 tablespoons all-purpose flour
    • 1 teaspoon fresh thyme leaves
    • 1 ½ teaspoons salt, divided
    • 4 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
    • Topping:
    • 4 cups water
    • 1 teaspoon fresh thyme leaves
    • 1/8 teaspoon ground nutmeg
    • 2 ½ cups organic vegetable broth, divided
    • 1 cup dried petite green lentils
    • 4 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
    • 1 tablespoon tomato paste
    • ¼ teaspoon freshly ground black pepper

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

View full recipe at My Recipes

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