Essential Information
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Difficulty: Moderate
Diet: Vegetarian, Vegan-adaptable, Gluten-free optional
Equipment Needed
– Large pot
– Sauté pan
– 9×13 inch baking dish
– Potato masher
– Cutting board and knife
– Measuring cups and spoons
Alternative: Use Instant Pot for faster lentil/potato cooking
Ingredients
For the Mashed Potato Topping:
– 1 kg (2.2 lbs) russet potatoes, peeled and quartered
– 120ml (½ cup) milk or plant-based alternative
– 60g (¼ cup) butter or vegan butter
– Salt and pepper to taste
For the Lentil Filling:
– 250g (1¼ cups) dried green/brown lentils
– 2 medium onions, diced
– 3 carrots, diced
– 2 celery stalks, diced
– 250g (8 oz) mushrooms, sliced
– 4 garlic cloves, minced
– 2 tbsp tomato paste
– 240ml (1 cup) vegetable broth
– 1 tbsp soy sauce/tamari
– 1 tsp each: dried thyme, rosemary
– Salt and pepper to taste
Method
1. Boil potatoes until fork-tender (15-20 minutes)
2. Cook lentils in separate pot until just tender (20-25 minutes)
3. Sauté vegetables:
– Heat oil in large pan
– Cook onions until translucent (5 minutes)
– Add carrots, celery, mushrooms (8-10 minutes)
– Add garlic, cook until fragrant (1 minute)
4. Combine filling:
– Add cooked lentils to vegetables
– Stir in tomato paste, broth, soy sauce, herbs
– Simmer until thickened (10 minutes)
5. Prepare potato topping:
– Mash potatoes with milk and butter
– Season well with salt and pepper
6. Assemble and bake:
– Transfer lentil mixture to baking dish
– Top with mashed potatoes
– Create texture with fork
– Bake at 200°C/400°F for 25-30 minutes until golden
Storage & Variations
Storage:
– Refrigerate up to 4 days
– Freeze up to 3 months
Common Variations:
– Sweet potato topping
– Add wine to filling
– Use cauliflower mash for low-carb
– Mix in frozen peas
Scaling:
– Recipe doubles well
– Use multiple baking dishes if scaling up
Remember: A well-seasoned filling and crispy potato top are key to this comfort classic!
