savoury lentil pie with coconut smashed potatoes
It’s not like you needed another reason to stay in on a Saturday and cook comfort food, but just in case…
Meet my new favourite cold-weather meal.
Everything you love about rich and savoury mushroom gravey and mashed potatoes, meet nutrient dense, protein-powerhouse lentils. YES you can have your pie and eat it too.
This steaming hot of goodness was inhaled in less than an hour by Peter and I (not going to point fingers but someone had two generous portions) And it is built to be a hit by all walks of life.
You could definitely spice it up and throw in carrots or celery- but why mess with something that works?
I’d rather fool people into thinking their diving into a bowl of gluttony and savor every spoonful.
- 3 large russet potatoes, scrubbed and chopped roughly with skins on
- 1 T coconut oil
- 1/2 cup coconut milk, unsweetened
- 1 t garlic powder
- generous amounts of salt, to taste
- 1 T light tasting oil
- 2 cups cremini mushrooms (or one pack) sliced
- 2 cloves garlic, minced
- 1 1/4 cups french lentils, uncooked* see note below
- 4 cups mushroom/vegetable broth
- 4-5 sprigs of fresh thyme, roughly chopped
- 1 T tamari
- 1 T golden miso paste (optional but delicious)
- 1/2 t fresh lemon juice
- salt to taste
- In a large pot with boiling hot water, put in roughly chopped potatoes and simmer on medium-low for 20-30 minutes until potatoes are fork tender.Drain potatoes and put back into pot.
- To potatoes add in coconut oil, coconut milk, garlic powder and salt. With a large wooden spoon or potato masher roughly smash potatoes until they reach your desired texture. I kept mine fairly chunky. Set aside.
- For the filling: In a medium pot on medium-low heat, sautee your garlic, and cremini mushrooms for about 10 minutes until shrunken down and glistening.
- Add in fresh thyme, lentils, mushroom broth, tamari and miso paste. Stir and bring to a boil.
- Once the filling reaches a boil, lower heat to a simmer and let lentils absorb most of the water (40 minutes or more)
- The mixture is ready when the lentils are soft to the bite (not mushy) and there is very little extra water in the pot. If your mixture if watery you can add in some of your potato mash to thicken it up a bit.
- Taste filling and season with salt and 1/2 teaspoon of lemon juice. Spoon into a 9 inch pie pan.
- Cover lentil mixture with dollops of smashed potatoes and bake for 10 minutes on 435 F or until tops of potatoes are nicely browned.
- Enjoy right away or store in an air tight container for 3-5 days.
- Note* While any lentil variety you have on hand will be just as delicious, it will certainly adjust the cooking time, consistency and amount of water that is needed in this dish. You can always add water as you go!
- The pie components can easily be made ahead of time and baked in time for dinner or for company!