Italian Lentil and Mushroom Stew
on Creamy Smashed Potatoes
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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.
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