Healthy Mushroom and Lentil Pie
User Reviews
5
-
Prep Time
50 mins
-
Cook Time
20 mins
-
Total Time
1 hr 10 mins
-
Servings
8 Servings
-
Calories
265 kcal
-
Course
Main Course
Healthy Mushroom and Lentil Pie
Description
This mushroom and lentil pie starts with boiling quartered Yukon gold potatoes until tender, then mashing them with soy or plant milk and seasoning with sea salt to create a creamy, smooth topping. Meanwhile, brown lentils are simmered until just tender. The filling is made by sautéing diced onion, carrot, celery, and minced garlic until soft, then adding sliced mushrooms and cooking further to develop flavor and moisture.
A mixture of vegetable broth, white whole wheat flour, balsamic vinegar, red wine, dried thyme, and sage is added to the vegetables and lentils, thickening the filling and imparting complex savory notes. The filling is transferred to a baking dish and topped evenly with the mashed potatoes before baking. This results in a pie with an earthy, aromatic filling balanced by creamy mashed potato topping, a satisfying meal for vegetarian diners or anyone seeking a wholesome dish.
Leftovers keep for 3 to 4 days refrigerated. The pie can be frozen before baking; thaw overnight and bake covered with foil, uncovering near the end for browning. Using broth instead of water for lentils and potatoes adds flavor depth, and choosing a good-quality wine for cooking enhances the filling’s richness.
Don't overcook lentils as they'll continue cooking in the oven; aim for just tender before baking.Use broth instead of water to cook lentils and potatoes for added flavor.Select a good-quality wine for cooking; if it's not pleasant to drink, it won't improve the pie.Store leftovers in the refrigerator up to 3-4 days.You can freeze the entire pie before baking; thaw overnight and bake covered with foil, removing the cover near the end to brown the top.
Ingredients
Mashed Potatoes
- 3 pounds potato peeled (if desired) and quartered, Yukon gold variety
- ½ cup soy milk or plant milk or choice
- salt to taste, sea salt
Filling
- 1 cup brown lentils or 3 cups cooked or canned
- 4 cups water for cooking the lentils if you're not using canned (you may also use broth for added flavour)
- 1 yellow onion diced
- 2 carrot peeled + diced
- 2 ribs celery diced
- 4 cloves garlic peeled + minced
- 8 ounce mushrooms sliced
- 2 cups vegetable broth
- ¼ cup white whole wheat flour or brown rice flour for gluten free
- 1 tablespoon balsamic vinegar
- ¼ cup red wine
- ¼ teaspoon thyme dried
- ¼ teaspoon sage dried
Instructions
Mashed Potatoes
- If you have an Instant Pot you may use this Instant Pot method to make your mashed potatoes. If you don't have an Instant Pot, add your quartered potatoes to a pot and fill with salted water, covering 1 inch above the potatoes. Bring to a boil, and then lower heat to maintain a low boil and cook until fork-tender. Approx. 15-20 minutes. Once cooked, drain and return the potatoes to the pot. Mash them using a potato masher, add the milk and mix well. Taste for salt, add more if necessary, and set aside.
Filling
- Meanwhile, sort through your lentils, discarding any small rocks, and rinse them well in a colander. Then place the lentils with 4 cups of water and a teaspoon of salt (or use broth for added flavour) in a small saucepot. Bring to a boil, then reduce heat and simmer for 20-22 minutes. Don't overcook your lentils as they'll continue cooking in the oven. Drain and set aside.
- Use a large, deep pan to sauté the onion, carrot, celery, and garlic until soft, approx. 7-10 minutes. Then add the mushrooms and cook until reduced, approx. 5 more minutes.
- While the veggies are sauteéing, use a bowl or large measuring cup to whisk together the 2 cups of broth, flour, balsamic, red wine, thyme, and sage. Then pour it into the pan with the sautéed veggies. Cook, stirring often until your gravy is slightly thickened, approx. 5 minutes.
Assembly + Bake
- Preheat the oven to 400 degrees F. Then transfer the cooked lentils and sautéed vegetables with the gravy to your casserole dish and mix well. Top with the mashed potatoes and use a fork to create a crisscross pattern, if desired. This will make the top layer crispier when baking. (See process shots above.)
- Bake your pie for 20-25 minutes, until the top is golden brown. Then remove from the oven and let rest for a few minutes before serving.
Notes
- Don't overcook lentils as they'll continue cooking in the oven; aim for just tender before baking.
- Use broth instead of water to cook lentils and potatoes for added flavor.
- Select a good-quality wine for cooking; if it's not pleasant to drink, it won't improve the pie.
- Store leftovers in the refrigerator up to 3-4 days.
- You can freeze the entire pie before baking; thaw overnight and bake covered with foil, removing the cover near the end to brown the top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265cal | 13% |
| Carbohydrates | 52g | 17% |
| Protein | 12g | 24% |
| Fat | 1g | 2% |
| Sodium | 97mg | 4% |
| Potassium | 1176mg | 25% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 2639IU | 53% |
| Vitamin C | 38mg | 42% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
