Mushroom Lentil Casserole Topped with Cheesy Mashed Potatoes
This warm and comforting Mushroom and Lentil Casserole is full of rich deep flavour, and a delicious meatless option.
This meatless spin on the pub favorite Shepherd’s pie features a base of garlic and rosemary infused lentils and meaty mushrooms in a simple pan gravy under a layer of luxurious cheesy, creamy mashed potatoes, topped off with a buttery bread-crumb crust.
For the mushrooms I’ve used a combination of button mushrooms, cremini and a couple meaty portobello mushrooms that I cut in half then sliced.
Use whatever fresh mushrooms you can find, keeping in mind that a nice mixture will add more flavor and texture to the dish.
To keep the prep time down I’ve used canned lentils that have been rinsed and drained. If you prefer to use dried lentils, you will need about a 200 grams. Be careful to not overcook the lentils, you want them to still hold there shape and be quite al dente.
The potato topping is inspired by a French casserole, Hachis Parmentier, and includes cubes
cubed, or grated cheese gets folded into the potatoes.
You need a cheese that has lots of flavour and melts well, like Gruyere or a cheddar. If you are able to find a smoked version, even better! There is just something wonderful about the combination of smoked cheese and mushrooms!
Make it vegetarian
To turn this meatless casserole into one that is strictly vegetarian use rennet free cheese or vegan alternatives or replace the cheese in the mashed potatoes with some roasted garlic and leave out the parmesan in the bread crumb mixture entirely.
Enjoy!
Ingredients
The Filling
- 450 grams mixed mushrooms sliced
- Olive oil
- 2 tablespoons roughly chopped fresh rosemary
- 1 onion diced
- 2 cloves garlic minced
- 3 tablespoons unsalted butter
- 3 tbsp flour
- 50 ml dry white wine
- 650 ml vegetable stock
- 540 ml canned lentils drained and rinsed
The Potato Topping
- 900 grams floury potatoes
- 50 ml milk or cream
- 2 tbsp butter
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 130 grams gruyere or cheddar cheese grated
- 45 grams grated parmesan
- 75 grams dried breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 220° C.
- Heat the olive oil in a large skillet over medium-high. Add the sliced mushrooms and 1 tablespoon of the butter to the skillet (working in batches if necessary). Sauté the mushrooms until softened and beginning to brown. Add the chopped rosemary and season with salt and pepper to taste.Remove the cooked mushrooms from the skillet along with any of their liquid and set aside.
- Reduce the heat to medium and add a tablespoon of olive oil and the onion to the pan and cook until the onion is beginning to brown. Add the garlic and cook for another minute.
- Next, add the flour and butter to the pan and cook for about 2 minutes, being careful to not let the flour burn. Add the wine and cook, stirring, until the wine is almost completely absorbed into the flour mixture, about 1 minute. Add the stock, 1 cup at a time, stirring frequently, until a gravy forms, about 3 minutes. Allow the gravy to simmer for another 5 minutes, adding more stock or water if it becomes too thick. Taste and adjust seasoning as needed.
- Add the mushrooms back to the pan along with the lentils and stir well to combine. taste and adjust the seasoning.Transfer to a casserole dish.
- Peel, cut, and boil the potatoes for 15 minutes or until tender.
- Mash the potatoes with some of the boiling water and add butter, cream or milk, nutmeg, and salt, and pepper to taste. Feel free to add more, or less milk or cream depending on your taste preference for mashed potatoes.
- Cut the cheese into roughly ½ cm cubes (or grate if you prefer) and stir into the mashed potatoes.
- Spread the mashed potato mixture in an even layer over the mushroom base.
- Mix together the melted butter, grated parmesan, and breadcrumbs and sprinkle over top of the mashed potatoes.
- Place in the preheated oven and cook uncovered for 30-35 minutes or until the inside of the casserole is bubbling and the breadcrumbs are lightly browned on top.