Meaty AND meatless? Oh yes. Savory mushrooms and earthy lentils provide the "meat" for this delicious pie.
Total Time
1hr
5.0
1 Rating
Author: Wok and Gong
Servings:
4
Ingredients
•
1/2
Butternut Squash
•
2
Russet Potatoes
•
2
Tbsp
Butter
•
1
Tbsp
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
Large
Onion
, chopped
•
3
cloves
Garlic
, minced
•
3
Small
Carrots
, chopped
•
2
stalks
Celery
, chopped
•
2
cups
Mushrooms
•
1
Tbsp
Fresh Thyme
•
1
tsp
Tomato Paste
•
1
Tbsp
Worcestershire Sauce
•
1/2
cup
French Green Lentils
, cooked
•
1/2
cup
Breadcrumbs
•
2
Eggland's Best Classic Eggs
•
1
handful
Fresh Parsley
, chopped
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C).
2.
Cut off the end of the Butternut Squash (1/2).
3.
Peel the butternut squash, scoop out the seeds and cut into large chunks.
4.
Peel and cut the Russet Potatoes (2) into cubes.
5.
Put the cubed potatoes and butternut squash in a pot and submerge with water.
6.
Season water with a large pinch of salt and cook until tender.
7.
In a heated pan, add Olive Oil (1 Tbsp), Onion (1) and Garlic (3 cloves). Cook gently until translucent.
8.
Add Carrots (3) and Celery (2 stalks). Season with Salt (to taste) and Ground Black Pepper (to taste). Saute for 10 minutes, but do not brown.
9.
Add Mushrooms (2 cups), Fresh Thyme (1 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). And allow it to cook down. Then add Tomato Paste (1 tsp) and Worcestershire Sauce (1 Tbsp). Turn off the heat and set the vegetable mixture aside.
10.
In a large bowl, combine French Green Lentils (1/2 cup), Breadcrumbs (1/2 cup), Eggland's Best Classic Eggs (2), Fresh Parsley (1 handful) mix well. Season with Salt (to taste) and Ground Black Pepper (to taste).
11.
Add in mushrooms mixture.
12.
When the potatoes and squash are done, drain, season with Salt (to taste) and Ground Black Pepper (to taste). Add Butter (2 Tbsp) and olive oil. Mash until the mixture are smooth.
13.
In a casserole pan, even out the filling. Pile topping in the middle and spread evenly. Put in the oven for 25 minutes. The pie should be golden on top.
14.
Serve and enjoy!
Nutrition Per Serving
CALORIES
208
FAT
9.9 g
PROTEIN
7.6 g
CARBS
22.9 g
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