Description
A nourishing and hearty dish packed with vegetables, lentils, and creamy mashed potatoes, perfect for a warm meal.
Ingredients
Scale
- 1.5 cups cooked brown or green lentils
- 8 oz mushrooms, finely chopped
- 1 large onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar or red wine
- 1.5 cups vegetable broth
- 1 tsp dried thyme
- 2 lbs potatoes, peeled and cubed
- 4 tbsp butter or vegan butter
- 0.25 cup milk or plant-based milk
- Salt and pepper to taste
Instructions
- Prepare the potatoes by boiling them in a large pot of salted water for 15-20 minutes until tender. Drain and return to pot.
- Mash the potatoes with butter and milk until smooth. Season with salt and pepper. Set aside.
- Cook the diced onion and carrots in a large skillet over medium heat for about 8 minutes until softened.
- Add the chopped mushrooms and cook for 5-7 minutes until browned.
- Season the mixture by adding garlic, thyme, and tomato paste. Cook for about 1 minute.
- Deglaze the skillet with balsamic vinegar or red wine, scraping up browned bits.
- Add vegetable broth and lentils, stirring to combine. Let simmer for about 10 minutes to thicken.
- Stir in frozen peas and cook for an additional 2 minutes.
- Transfer the filling to a baking dish and spread the mashed potatoes on top. Create ridges using a fork.
- Bake at 400°F (200°C) for 20-25 minutes until the top is golden and bubbly.
- Serve warm and enjoy!
Notes
For added flavor, consider adding fresh herbs like parsley or thyme on top before serving. Can be made ahead of time and reheated.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg