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Wild Mushroom and Lentil Cottage Pie
Ingredients
  • subheading: Topping:
  • 1 ½ pounds cubed peeled Yukon gold potato
  • 1 ½ teaspoons salt, divided
  • ⅔ cup low-fat buttermilk
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground nutmeg
  • Dash of ground red pepper
  • subheading: Filling:
  • 1 cup dried petite green lentils
  • 4 cups water
  • ½ teaspoon salt
  • 1 bay leaf
  • 2 ½ cups organic vegetable broth, divided
  • 3 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 ½ cups finely chopped onion
  • 1 cup finely chopped carrot
  • ½ cup thinly sliced celery
  • 4 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 2 tablespoons dry sherry
  • 1 tablespoon soy sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon white truffle oil
  • Chopped chives (optional)
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