Lentil & Mushroom 'Shepherd's' Bake with Rosemary Mash

Gluten-FreeLow Fat

A 445-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 tbsp olive oil
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 100g cremini mushrooms, sliced
• 1 tsp dried rosemary, divided
• 1/2 tsp dried thyme
• 1/2 cup (100g) cooked green lentils, drained and rinsed
• 1/2 cup (120ml) gluten-free vegetable broth
• 1 tbsp gluten-free tamari or soy sauce
• 1 tsp cornstarch mixed with 1 tbsp water
• Salt and black pepper to taste
• 2 medium Yukon Gold potatoes (about 300g), peeled and quartered
• 2 tbsp unsweetened almond milk
• 1 tbsp nutritional yeast (optional, for cheesy flavour)
• Pinch of salt and pepper

Instructions

1. Prep: Preheat oven to 200°C (400°F). Peel and quarter potatoes. Chop onion, mince garlic, and slice mushrooms.
2. Boil the quartered potatoes in salted water until very tender (about 10-12 minutes). Drain well.
3. While potatoes cook, heat olive oil in a hob-safe oven-proof dish or skillet over medium heat. Sauté onion for 3-4 minutes until softened. Add garlic, mushrooms, 1/2 tsp rosemary, and thyme; cook for another 5-7 minutes until mushrooms are tender and liquid has evaporated.
4. Stir in cooked lentils, vegetable broth, and tamari. Bring to a simmer. Add cornstarch slurry and cook, stirring, until the mixture thickens slightly (about 1-2 minutes). Season with salt and pepper to taste. Remove from heat.
5. Mash the drained potatoes with almond milk, remaining 1/2 tsp rosemary, nutritional yeast (if using), salt, and pepper until smooth and creamy.
6. Spread the rosemary mashed potatoes evenly over the lentil and mushroom mixture in the oven-proof dish. You can create peaks with a fork for extra crispiness.
7. Bake in the preheated oven for 12-15 minutes, or until the topping is golden brown and the filling is bubbling.