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Category
Cuisine
Required Equipment
- Large Dutch oven
- 4-quart saucepan
- Potato masher
- 2-quart baking dish
Utilized Devices
Cooking Techniques
- sautéing
- simmering
- mashing
- baking
Ingredients
- 30 mlExtra-virgin olive oil
- 150 gYellow onion — diced
- 150 gCarrots — diced
- 120 gCelery stalks — diced
- 225 gCremini mushrooms — chopped
- 9 gGarlic — minced
- 30 gTomato paste
- 5 gSmoked paprika
- 1 gDried thyme
- 200 gFrench green lentils — rinsed
- 720 mlVegetable broth
- 15 mlTamari
- 15 mlBalsamic vinegar
- 150 gFrozen peas
- 900 gYukon gold potatoes — peeled and cubed
- 2000 mlWater — for boiling potatoes
- 55 gUnsalted butter
- 60 mlWhole milk
- 60 gPlain Greek yogurt
- 3 gFresh rosemary — chopped
- 9 gKosher salt
- 1 gBlack pepper — freshly ground
Instructions
Preheat the oven to 400°F (200°C). Heat the olive oil in a Dutch oven over medium and sweat the onion, carrots, celery, and 1/2 tsp salt for 6 minutes until glossy and aromatic.
Add mushrooms and cook 4 minutes until browned. Stir in garlic, tomato paste, smoked paprika, and thyme; cook 1 minute until the paste is brick red and fragrant.
Pour in lentils, vegetable broth, tamari, and balsamic. Bring to a simmer, cover partially, and cook 25 minutes, stirring occasionally, until the lentils are tender but still hold their shape.
Fold in the peas and adjust seasoning. Transfer the mixture to a broiler-safe 2-quart baking dish and keep warm.
Meanwhile, boil the potatoes in well-salted water for 15 minutes until very tender. Drain, return to the pot, and mash with butter, warm milk, yogurt, rosemary, remaining salt, and black pepper until fluffy.
Spread the mash over the lentils, creating peaks with a spatula. Bake for 15 minutes until bubbling; broil 1–2 minutes for deeper browning. Rest 10 minutes before scooping.
Chef Tips
- ⭐Spread the potatoes in an even layer, then rough up the surface so the peaks brown faster under the broiler.
- ⭐Let cooked lentils rest for 5 minutes if they still feel brothy; they thicken quickly as the starch releases.
- ⭐Swap part of the broth with dry red wine for a dinner-party version with more acidity and depth.
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Nutritional Highlights
- ✓20 g plant protein per serving
- ✓Naturally gluten-free when made with tamari
- ✓Loaded with potassium and iron from lentils and potatoes
Dietary Notes
Compliant With
Allergens
- Contains dairy (butter, yogurt)
- Contains soy (tamari)
FAQ
Can I assemble the pie in advance?
Yes. Build the casserole, cool completely, cover, and refrigerate up to 2 days. Bake straight from the fridge at 375°F for 25–30 minutes before broiling.
How do I make it dairy-free?
Mash the potatoes with olive oil, oat milk, and a spoon of miso paste for savoriness, then brush the top with olive oil before browning.
Nutrition
| Calories | 430 |
| Protein | 20 g |
| Carbs | 56 g |
| Fat | 14 g |