- Not sure why there are two pictures Double the yum!
- 5 large potatoes, cubed
- 3/4 cup of milk (1/4 for the potatoes and 1/2 for the mushroom topping)
- 1 1/2 cups of red lentils
- 1 white onion diced finely
- 2 cloves garlic diced finely
- oil for frying lentil layer and mushroom topping and spreading on potato base
- 1 1/2 medium carrots, sliced
- 1 cup peas ( fresh or frozen)
- water on hand to thin out the lentils and boil the potatoes
- herbs ( I used fresh thyme, rosemary and sage- dried would work)
- 4 TBS of Braggs/tamari/soy ( 2 TBS for the lentil layer and 2 TBS for the mushroom topping)
- 10 button mushrooms sliced
- 2 TBS flour ( I used tapioca)
- salt and pepper as desired in all or any of the layers
- Preheat the oven to 175c.
- Put the potatoes in a pot with enough water and boil until soft enough to mash.
- While the potatoes are doing their thing fry the onions in a little oil on medium heat.
- Add the garlic to the onions and fry until both are soft and fragrant.
- Add carrots and herbs and fry until soft.
- Add lentils and stir until all the ingredients so far are combined.
- Add water to cover the veggies and lentils and allow to simmer.
- Keep an eye on the lentil/vegetables in case they dry out and burn. Add water as needed to keep them moist.
- Add the Braggs and stir.
- Allow this lentil mixture to simmer until the lentils and veggies are soft. Turn off and allow to sit when ready.
- Return to the potatoes and mash them using about 1/4 cup of milk to mash as smoothly as you can.
- Add a little salt and pepper.
- This layer needs to be fairly firm and once it is spoon into a casserole dish and spread on the bottom and the sides with a little oil spread on all sides.
- Place in oven and allow to cook and harden on the edges for about 15 minutes.
- While the potatoes are in the oven fry the sliced mushrooms in oil until soft.
- Add flour and stir to coat mushrooms.
- Add the rest of the milk and stir into the mushroom mix until everything thickens up.
- Take potato layer out of the oven and fill with the lentils.
- Spread the mushroom topping on the lentils.
- Place the casserole in the oven to warm all the layers and serve when the mushroom layer is browned.
- Excellent as left overs the next day!
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