Hands-on time: 25 minutes
Total time: 25 minutes
Makes: 4 servings
Thanks to wholesome lentils and umami-rich mushrooms and soy sauce, even meat lovers will enjoy this vegetarian take on a traditionally meaty comfort-food classic. For faster prep, pulse together the mushrooms, onion and carrot in a food processor until they’re finely chopped.
¾ cup no-salt-added vegetable broth
1 tbsp sodium-reduced soy sauce
1 tbsp cornstarch
½ tsp salt
¼ tsp pepper
2 large russet potatoes (about 700 g total)
2 tsp olive oil
1 pkg (227 g) button mushrooms, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1½ tsp chopped fresh thyme
1 can (540 mL) lentils, drained and rinsed
¼ cup chopped fresh parsley
¼ cup milk
2 tbsp butter
½ tsp grainy mustard
1 In small bowl, whisk together broth, soy sauce, cornstarch and half each of the salt and pepper until smooth. Set aside.
2 Using fork, prick potatoes all over. Microwave on high, turning once, until fork-tender, 8 to 10 minutes. Set aside until cool enough to handle.
3 Meanwhile, in large skillet, heat oil over medium-high heat; cook mushrooms, onion, carrot and thyme, stirring occasionally, until softened and no liquid remains,
6 to 8 minutes. Stir in lentils; cook for 1 minute.
4 Stir in broth mixture; cook, whisking, until slightly thickened, about 2 minutes. Stir in 3 tbsp of the parsley. Scrape into 6-cup (1.5 L) casserole dish.
5 Peel potatoes. Using potato masher, mash together potatoes, milk, half of the butter and the remaining salt and pepper. Stir in remaining parsley and the mustard. Spoon over mushroom mixture, spreading to edge; dot with remaining butter. Broil on centre rack until top is golden, 3 to 5 minutes.
PER SERVING: about 358 cal, 18 g pro, 9 g total fat (4 g sat. fat), 57 g carb (8 g dietary fibre, 8 g sugar), 16 mg chol, 764 mg sodium, 1, 286 mg potassium. % RDI: 7% calcium, 39% iron, 38% vit A , 53% vit C, 100% folate