Directions for: Gardener's Pie with Cheese and Potato Topping
Ingredients
2 Tbsp (30 mL) olive oil
1 large onion, chopped
2 stalks celery, chopped
3 clove garlic, minced
1 can (28 oz/796 mL) diced tomatoes
2 cup (500 mL) vegetable broth
1 cup (375 mL) dried brown or green lentils
2 tsp (10 mL) dried basil or Italian seasoning
1 tsp (5 mL) salt
8 cup (2 L) sliced mixed mushrooms (such as cremini, shiitake, oyster)
cup (125 mL) dry white wine or vegetable broth
4 lb(s) (2 kg) Yukon Gold potatoes (about 8)
cup (75 mL) milk or half-and-half cream
2 Tbsp (30 mL) butter
1 cup (375 mL) shredded Black Diamond Old Cheddar Cheese (about 6 oz/175 g)
2 green onions, thinly sliced
Directions
1. In a large pot, heat half of the oil over medium-high heat; saut onion, celery and garlic until softened, about 5 minutes. Stir in tomatoes, broth, lentils, basil and half of the salt; bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until very thick and lentils are tender, about 30 minutes. Spread into 13- x 9-inch (3.5 L) glass baking dish.
2. In a large skillet, heat remaining oil over medium-high heat; saut mushrooms until golden brown and any liquid is evaporated, about 10 minutes. Add wine; boil until hardly any liquid remains, about 2 minutes. Spread over lentil mixture.
3. Meanwhile, peel and cut potatoes into 2-inch (5 cm) chunks. In large saucepan of boiling salted water, cover and cook potatoes until tender, about 20 minutes. Drain well; return to dry saucepan and mash together with milk, butter and remaining salt until smooth. Stir in half of the cheese and the green onions.
4. Spread mashed potatoes over overtop. Sprinkle with remaining cheese. Bake in preheated 400F (200C) oven until bubbly, about 30 minutes.
See more: Vegetables, Potatoes, Vegetarian, Herbs, Cheese, Main, Dinner, Eggs/Dairy, Mushrooms