Mushroom and Lentil Shepherd’s Pie
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 435
- Total Fat
- 19 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 33 milligrams
- Sodium
- 657 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 14 grams
- Sugar
- 9 grams
- Protein
- 16 grams
- Total: 45 min
- Active: 45 min
Ingredients
Filling:
2 tablespoons extra-virgin olive oil
One 10-ounce box cremini mushrooms, quartered
1/2 cup brown lentils, rinsed and picked over (see Cook’s Note)
2 medium carrots (about 8 ounces), peeled and cut into 1/2-inch chunks
2 leeks, halved and sliced, white and light green parts only
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves, chopped
1 1/2 teaspoons ground coriander
1 teaspoon paprika
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
Topping:
1 1/4 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks (see Cook’s Note)
2 medium carrots (about 8 ounces), peeled and cut into 1/2-inch chunks (see Cook’s Note)
2 cloves garlic
Kosher salt and freshly ground black pepper
1/3 cup whole milk
3 tablespoons unsalted butter
1/3 cup grated Parmesan (about 1 1/2 ounces)
Directions
- For the filling: Heat a medium (10-inch) cast-iron skillet over medium-high heat with 1 tablespoon of the olive oil. When the oil is hot, scatter in the mushrooms and cook, tossing occasionally, until they begin to brown and release their juices, about 2 minutes. Reduce the heat to medium and add the remaining tablespoon olive oil. Add the lentils, carrots and leeks and stir to combine. Cook until the leeks begin to wilt, 1 to 2 minutes.
- Make a space in the center of the pan with a wooden spoon and add the tomato paste, thyme, coriander, paprika and garlic. Stir the tomato paste mixture and let toast for 30 seconds or so, then stir it into the vegetables and lentils. Add 3 1/2 cups water and season with 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, cover and cook, stirring occasionally to make sure everything is cooking evenly, until the lentils are tender, 20 to 25 minutes (see Cook’s Note). (The mixture should be thick but still saucy; if it’s too thin, increase the heat to reduce it for a minute or so, or if it’s too thick, add a splash of water.)
- For the topping: Meanwhile, put the potatoes, carrots and garlic cloves in a medium saucepan with lightly salted water to cover by about 1 inch. Bring to a simmer over medium and cook until the potatoes and carrots are completely tender when pierced with a knife, about 18 minutes.
- Position an oven rack in the upper third of the oven and preheat the broiler.
- Drain the potatoes, carrots and garlic and return them to the pot. Add the milk, butter, 1/2 teaspoon salt and a few grinds of pepper. Mash until mostly smooth. Stir in the Parmesan.
- Spread the potato mixture over the lentil mixture, leaving a border around the edges. Broil until the edges are bubbly and the topping is browned, 1 to 3 minutes, depending on your broiler.
Cook’s Note
Lentils can vary based on brand and age, so if yours have soaked up all of the cooking liquid and aren’t tender after 25 minutes, add a bit more water to keep them saucy and continue cooking until tender. For a smooth topping, make sure to cut the carrots smaller than the potatoes; carrots are denser than potatoes, so the cook time for the smaller carrot pieces will match the time for the larger potato chunks.