Italian Lentil and Mushroom Stew
on Creamy Smashed Potatoes- Soy
- Sulphites
- Wheat
- Milk
This hearty bowl provides all the comfort of shepherd's pie without the finicky assembly. Protein-packed lentils and savoury mushrooms are a satisfying and wholesome swap for the usual ground meat.
Ingredients
398 mL
Lentils, canned
227 g
Mushrooms
360 g
Yellow Potato
6 g
Garlic
113 g
Mirepoix
56 g
Baby Spinach
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 tbsp
Italian Seasoning
2 tbsp
Tomato Sauce Base
2 tbsp
Cream Cheese
(Contains: Milk)
7 g
Parsley
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
2 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Thinly slice mushrooms. Peel, then mince or grate garlic. Roughly chop parsley. Cut potatoes into 1-inch pieces.
Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min.
While potatoes cook, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring often, until beginning to brown, 2-3 min. Add 1/2 tbsp oil (dbl for 4 ppl), then mirepoix. Cook, stirring occasionally, until veggies are tender, 3-4 min.
Add garlic, tomato sauce base and Italian Seasoning to the pan with veggies. Cook, stirring often, until fragrant, 1-2 min. Add lentils, including liquid, and soy sauce. Reduce heat to medium and simmer, stirring occasionally, until stew thickens slightly, 5-8 min. Season with salt and pepper. Add spinach and stir until wilted, 1 min.
When potatoes are fork-tender, reserve 1/4 cup potato cooking water (dbl for 4 ppl), then drain and return potatoes to the same pot, off heat. Mash cream cheese and 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper, then stir in half the parsley. For a lighter consistency, add reserved potato water, 1-2 tbsp at a time, if desired.
Divide mashed potatoes between bowls. Top with lentil stew. Sprinkle remaining parsley over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the hearty, comforting taste; some found it a bit bland and suggested adding more seasoning or tomato sauce.
- Ease of prep: Quick and easy to make, though a few noted it took longer than expected.
- Suggestions: Consider adding more liquid for a true stew consistency; increase tomato sauce for a richer flavor and color.
- Portions: Several mentioned needing more potatoes to balance the stew; consider increasing the potato portion.
- Texture: For better mushroom texture, try cooking them longer than instructed.
Explore Similar Recipes
