This one takes a bit of prep and coordination but it is a filling crowd pleaser none-the-less. It’s one of those meals that brings together a number of things cooked separately into a well formed autumn or winter dinner. You’re going to have to juggle a few boiling and heating and simmering pans all at once, but when it all folds together, it’s worth it. It comes from Samantha Seneviratne in NYTimes Cooking.
For this you’ll need: 2 lbs russet potatoes (about 3 large, peeled and quartered), 1/2 cup whole milk, 6 Tbs + 2 Tbs unsalted butter, 1/2 cup sour cream, 1/2 cup grated parmesan cheese, 1/2 cup grated cheddar cheese, 3/4 cup lentils, 4-6 sprigs of thyme, 3-1/2 cups vegetable stock, 2-3 cups mixed mushrooms (crimini, shiitake, etc; sliced), 1 large leek (chopped), x2 carrots (peeled and sliced into 1/2″ pieces), 2 cloves garlic (peeled and diced), 1 cup frozen peas, 2 Tbs tomato paste, 2 Tbs flour, 2 teaspoons lemon juice, 1-2 Tbs olive oil, salt, pepper.
Preheat the oven to 375 and start a large pot of water on to boil. Once the water is boiling, add the potato quarters, bring back to a boil, reduce heat slightly and gently boil until tender (a fork easily passes through them), about 20 mins.
Add the milk to a small pot over medium heat and melt x6 Tbs butter in it. Once melted turn off the heat and set aside.
In a high sided skillet or medium sized pot combine 2 cups of veggie stock, the lentils, and several sprigs of fresh thyme. Bring to a boil then reduce the heat to a gentle simmer, partially cover the pan/pot and cook until lentils are tender – about 20 mins – stirring occasionally. Remove the thyme sprigs once fully cooked and set aside if not ready to use.
Once the potatoes are soft, drain them and return them to the same pot. Mash them well with a masher or ricer until most of the larger lumps are removed. Then stir in the milk/melted butter mixture, sour cream and 1/2 of the grated parmesan with a wooden spoon until the whole mixture is smooth. Season with salt and pepper.
In a medium Dutch Oven or large(ish) pot add the olive oil, 2 Tbs butter and the sliced mushrooms over medium heat. Season with salt and pepper and stir everything together to combine. Cook until turning golden, about 8 mins, stirring often. Add leeks, carrots and garlic (and a touch more oil if you need it) and cook until everything just begins to soften – about 5-8 mins.
Season again with salt and pepper, if needed, and then add the tomato paste. Stir everything together over medium/low heat until it is well combined and tomatoes are starting to darken, about 2-3 mins. Sprinkle the flour over the whole mixture and stir well again – it should be a bit of a dark and brooding paste by this point. Add the remaining 2 cups veggie stock, the cooked lentils and forzen peas and then cook until the sauce thickens – 8-10 mins. Remove from heat and stir in the lemon juice to taste.
In a 14″x10″ or similar high sided casserole pan, spread out the lentil/veggie mix into an even layer across the bottom. Gently dollop the mash potatoes in various places over the top of the veggies and then spread evenly with the back of a large serving spoon. Scatter the rest of the grated parmesan, some fresh thyme sprigs/leaves and the grated cheddar evenly across the surface.
Place into the pre-heated oven and bake until golden and bubbling – about 30 mins. Allow to stand for 15 mins out of the oven before serving.
Dinner at Our Place 