Ingredients
Topping
- 907 g russet potatoes washed, skin-on, cut into 1-inch chunks
- 1 tablespoon olive oil 15 ml
- 120 ml lower-sodium vegetable broth add gradually
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
Filling
- 2 tablespoons olive oil 30 ml
- 454 g baby bella mushrooms roughly½-inch pieces
- 150 g onion chopped
- 3 cloves garlic minced,9 g
- 1 teaspoon dried thyme
- 33 g tomato paste
- 15 g all-purpose flour
- 240 ml lower-sodium vegetable broth
- 600 g cooked unsalted brown or green lentils about 3 cups,drained
- 255 g frozen peas and carrots
- 15 ml less-sodium soy sauce
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
Equipment
- 1 9-by-13-inch baking dish
- 1 Large saucepan
- 1 Large skillet
- 1 potato masher
- 1 Knife and cutting board
- 1 Measuring cups and spoons
- 1 Food thermometer
Instructions
Cook filling and topping
- Heat oven to 400°F(200°C). Cut washed skin-on potatoes into 1-inch chunks. Put in a saucepan, cover with cold water and bring to a boil. Simmer 15–20 minutes until easily pierced. Drain well and steam-dry 2 minutes.
- Meanwhile heat 2 tablespoons oil in a large skillet. Cook mushrooms 10–12 minutes until released moisture evaporates and they brown. Add onion and cook 5 minutes; add garlic and thyme for 30 seconds.
- Stir in tomato paste and flour for 1 minute. Add 240 mlbroth, cooked drained lentils, frozen vegetables, soy sauce, filling salt and pepper. Simmer 6–8 minutes until thick and spoonable, not soupy.
- Mash drained potatoes with 1 tablespoon oil, topping salt and pepper. Add 120 mlbroth gradually, stopping when spreadable rather than pourable.
- Spread filling in a 9-by-13-inch baking dish. Add mash in spoonfuls, spread gently and form ridges with a fork.
- Bake 25–30 minutes until bubbling and the center reaches 165°F(74°C). Rest 10 minutes before dividing into six portions.
Nutrition
Serving: 1portionCalories: 359kcalCarbohydrates: 61.7gProtein: 16.5gFat: 7.8gSodium: 370mgFiber: 13.3g
Video
Notes
Timing starts with cooked lentils. Check broth and soy-sauce labels for vegan suitability. Contains wheat and soy. Refrigerate promptly in shallow containers, use within 3–4 days and reheat centers to 165°F(74°C).
Nutrition is an ingredient-based estimate per sixth batch, excluding accompaniments. Ingredient labels and portions vary. Approximate prorated U.S. cost is USD 10.42 per batch, excluding tax, delivery and energy.
Related M&S Food demonstration uses celery, canned tomatoes and prepared mash. Follow this card for the mushroom-lentil filling and skin-on olive-oil topping.
