Healthy Mushroom and Lentil Pie

Healthy Mushroom and Lentil Pie

Healthy mushroom and lentil pie in a rich and filling sauce. Then topped with creamy mashed potatoes!

Equipment

9×13 Casserole Plate (or similar)

Ingredients

mashed potatoes

• 3 pounds Yukon Gold potatoes, peeled (if desired) and quartered
• 1/2 cup soy milk or plant milk, or your choice
• sea ​​salt to taste

filling

• 1 cup brown lentils or 3 cups cooked or canned
• If you are not using canned, 4 cups of water to cook the lentils (you can also use broth to sweeten)
• 1 yellow onion chopped
• 2 carrots peeled + chopped
• 2 ribs celery chopped
• 4 cloves of garlic peeled + minced
• 8 ounces sliced ​​mushrooms
• 2 cups of vegetable juice
• 1/4 cup white whole wheat flour or gluten-free brown rice flour
• 1 tablespoon of balsamic vinegar
• 1/4 cup red wine
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage

Instructions

mashed potatoes

1. If you have an Instant Pot, you can use this Instant Pot method to make your mashed potatoes.
2. If you don’t have an Instant Pot, add your quartered potatoes to a saucepan and fill with brine to cover 1 inch above the potatoes. Bring to a boil and then reduce the heat to a low simmer and cook until fork tender.
3. Approximately. 15-20 minutes. After the potatoes are cooked, drain the water and return it to the pot. Mash with a potato masher, add the milk and mix well. Taste the salt, add a little more if needed and set aside.

filling

1. Meanwhile, sort your lentils, discard small stones and rinse thoroughly in a colander. Next, place the lentils in a small saucepan with 4 cups of water and a teaspoon of salt (or broth for flavor). Bring to a boil, then reduce heat and cook for 20-22 minutes. Do not overcook your lentils as they will continue to cook in the oven. Strain and set aside.
2. Use a large, deep skillet to sauté the onion, carrot, celery and garlic until soft, approx. 7-10 minutes. Then add the mushrooms and cook until reduced, approx. 5 minutes more.
3. While vegetables are sautéing, use a bowl or large measuring cup to mix 2 cups broth, flour, balsamic, red wine, thyme, and sage. Then pour into the pan with the sautéed vegetables. Cook, stirring frequently, until your sauce thickens slightly, approx. Five min.

Assembly + Bake

1. Preheat the oven to 400 degrees F. Then transfer the cooked lentils and sautéed vegetables with the sauce to your casserole dish and mix well. Top the mashed potatoes and use a fork to create a diagonal pattern if desired. This will make the top layer more crispy during cooking. (See transaction shots above.)
2. Bake your cake for 20-25 minutes, until the top is golden brown. Then take it out of the oven and let it rest for a few minutes before serving.

notes

• Do not overcook your lentils as they will continue to cook in the oven and you don’t want them to turn into mush.
• Use broth over water to cook your lentils and potatoes for more depth of flavor.
• For wine (if using), be sure to use a quality wine that you enjoy. If you don’t like the aroma for drinking, it’s also not good enough for cooking.
• Store leftovers in the refrigerator for 3-4 days.
• If it’s already made, you can freeze the entire cake before baking. Defrost overnight in the refrigerator and bake for 30-40 minutes, covered with foil, for the last 5-10 minutes, remove the paper to brown the top.

Nutrition

Calories: 265kcal | Carbs: 52g | Protein: 12g | Fat: 1g | Sodium: 97mg | Potassium: 1176mg | Fiber: 13g | Sugar: 5g | Vitamin A: 2639IU | Vitamin C: 38mg | Calcium: 73mg | Iron: 4mg