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.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
In small bowl, whisk together broth, soy sauce, cornstarch and half each of the salt and pepper until smooth. Set aside.
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.
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.
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.
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.
Nutritional facts per serving: about
- Fibre 8 g
- Sodium 764 mg
- Sugars 8 g
- Protein 18 g
- Calories 358.0
- Total fat 9 g
- Potassium 1286 mg
- Cholesterol 16 mg
- Saturated fat 4 g
- Total carbohydrate 57 g
%RDI
- Iron 39.0
- Folate 100.0
- Calcium 7.0
- Vitamin A 38.0
- Vitamin C 53.0
