Lentil and Mushroom Mash-Topped Bake
In short: A thick filling of lentils, mushrooms and vegetables in herby gravy under a layer of buttery mashed potato, baked until the top is crisp and golden. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 5 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 400 kcal
This is the meat-free answer to a mash-topped pie, with a rich filling of lentils, mushrooms, carrots and peas in a herby tomato gravy. Mushrooms and a little soy sauce supply depth, while a layer of fluffy mashed potato makes it feel like proper Sunday food. Rake a fork across the surface before baking, so the ridges crisp and brown. It reheats well, and it is easy to double for a crowd.
Instructions
- Boil the potatoes in salted water for 15 to 20 minutes, until a knife slides in easily. Drain and let them steam dry for 2 minutes.
- While the potatoes cook, heat the oil in a large pan and cook the onion, carrots and celery for 8 minutes. Add the mushrooms and cook for 6 minutes until golden and dry. Stir in the garlic, tomato paste and flour and cook 1 minute.
- Add the lentils, stock, soy sauce, thyme, rosemary, bay leaf, salt and pepper. Bring to a boil, then simmer partly covered for 30 minutes, until the lentils are tender and the mixture is thick.
- Stir the peas into the filling, remove the bay leaf and spread it in a 23 x 33 cm (9 x 13 inch) baking dish. Heat the oven to 200°C (400°F).
- Mash the potatoes with the vegan butter, plant milk, salt and nutmeg until smooth and fluffy.
- Spoon the mash over the filling and spread to the edges. Drag a fork across the top to make ridges.
- Bake for 25 to 30 minutes until the top is golden and the edges bubble. Rest for 10 minutes before serving.
Tips
- Keep the filling quite thick before topping. A runny base soaks into the mash and makes it sink.
- For extra crunch, brush the mash with 1 tablespoon of olive oil before baking, or grill it for the last 3 minutes.
Questions and answers
Can I make it a day ahead?
Yes. Assemble it, cool, cover and keep it in the fridge for up to 2 days. Bake from cold, adding about 10 minutes to the time.
Can I freeze this bake?
Freeze it assembled, wrapped tightly, for up to 3 months. Thaw overnight in the fridge and bake as directed, covering with foil if the top browns too fast.
Can I use sweet potato for the topping?
Yes. Sweet potato mash is sweeter and softer. Use the same weight and mix in a little extra salt and a pinch of smoked paprika.
How long does it take to make Lentil and Mushroom Mash-Topped Bake?
About 1 h 35 min in total: 30 min of preparation and 1 h 5 min of cooking.
How many calories are in Lentil and Mushroom Mash-Topped Bake?
About 400 kcal per serving, with 15 g of protein, 60 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 60 g |
| Fat | 11 g |
| Fiber | 14 g |
| Sugar | 10 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
