Wild Mushroom and Lentil Cottage Pie

Ingredients

• 1 ½ teaspoons salt, divided
• 1 tablespoon tomato paste
• 1 ½ cups finely chopped onion
• 1 teaspoon fresh thyme leaves
• Chopped chives (optional)
• ½ cup thinly sliced celery
• 3 tablespoons all-purpose flour
• + 34 more ingredients
• • 2 tablespoons dry sherry
  • Chopped chives (optional)
  • 1 tablespoon soy sauce
  • 2 ½ cups organic vegetable broth, divided
  • ½ cup thinly sliced celery
  • 1 tablespoon white truffle oil
  • ½ teaspoon salt
  • ²/₃ cup low-fat buttermilk
  • 1 cup finely chopped carrot
  • 4 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 1 bay leaf
  • Filling:
  • 1 ½ pounds cubed peeled Yukon gold potato
  • 1 cup finely chopped carrot
  • Topping:
  • 1 cup dried petite green lentils
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ cups finely chopped onion
  • ¹/₈ teaspoon ground nutmeg
  • 1 teaspoon fresh thyme leaves
  • 4 cups water
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 bay leaf
  • ½ teaspoon salt
  • 2 ½ cups organic vegetable broth, divided
  • 4 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 4 cups water
  • 1 tablespoon tomato paste
  • 1 tablespoon white truffle oil
  • Dash of ground red pepper
  • 2 tablespoons dry sherry
  • 1 tablespoon soy sauce
  • 3 tablespoons all-purpose flour

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...

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