Potato and Lentil Casserole with Vegetables

Name: Potato and Lentil Casserole with Vegetables
Prep time: 40 min
Cook time: 2 h 10 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Irish
Ingredients: 1362 g Potatoes; 1362 g Baby potatoes; 118 g Butter; 180 g Brown lentils; 280 g Fresh button mushrooms; 720 g Onion; 6 clove Garlic; 2 tbsp Tomatoes in their own juice, puree; 2 pcs Bay leaf; 5 tbsp Olive oil; 480 ml Dry white wine; 1920 ml Vegetable stock; 2 tbsp Cornstarch; 2 tsp Soy sauce; 2 bunch Fresh rosemary; 1 bunch Fresh parsley; 1 pinch Fresh sage; 1 pinch Garlic chives; 2 tsp Sea salt; 1 pinch Black ground pepper; 120 ml Milk

A cozy Irish-style casserole with a crispy potato crust on top and a tender filling of lentils, mushrooms, and sautéed vegetables. The perfect vegetarian dinner for the whole family.

Ingredients

1362 g Potatoes
1362 g Baby potatoes
118 g Butter
180 g Brown lentils
280 g Fresh button mushrooms
720 g Onion
6 clove Garlic
2 tbsp Tomatoes in their own juice, puree
2 pcs Bay leaf
5 tbsp Olive oil
480 ml Dry white wine
1920 ml Vegetable stock
2 tbsp Cornstarch
2 tsp Soy sauce
2 bunch Fresh rosemary
1 bunch Fresh parsley
1 pinch Fresh sage
1 pinch Garlic chives
2 tsp Sea salt
1 pinch Black ground pepper
120 ml Milk

Instructions

Preheat the oven to 230°C. Place the potatoes on a baking sheet lined with foil and bake until tender, about 45 minutes. Let cool slightly, then peel. Press the potatoes through a potato ricer or sieve into a large bowl. Add the softened butter and mix well. Pour in the milk and season with salt and pepper to taste. Set aside.
Pour hot water over the dried porcini mushrooms (approximately 3 cups) and let steep. In a medium saucepan, combine the lentils, 1 garlic clove, salt, and 4 cups of water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the lentils are tender but not mushy — 15–20 minutes. Drain the lentils in a colander and discard the garlic.
Heat 3 tablespoons of olive oil in a large heavy-bottomed saucepan over medium heat. Add the diced onion and cook, stirring, until softened, about 12 minutes. Stir in the minced garlic and cook for 1 minute. Add the tomato paste and cook, stirring constantly, until the paste caramelizes, 2–3 minutes.
Add the bay leaves and white wine, scraping the bottom of the pan with a spatula to lift up the browned bits. Pour in the porcini mushroom steeping liquid, leaving any sediment at the bottom (strain if necessary). Bring to a gentle simmer and cook until the liquid is reduced by half, about 10 minutes. Then pour in the vegetable stock and cook, stirring, until it too is reduced by half, about 45 minutes.
Strain the mixture through a sieve into a large saucepan, discarding the solids. Bring to a boil. In a small bowl, mix the cornstarch with 2 tablespoons of water until dissolved. Add the cornstarch mixture to the sauce, stirring, and simmer until the sauce thickens, about 5 minutes. Add the soy sauce. Season with salt and pepper to taste.
Preheat the oven to 230°C. In a large bowl, toss the vegetables and baby potatoes with the remaining 2 tablespoons of olive oil, 5 garlic cloves, and sprigs of rosemary. Season with salt and pepper. Spread on two baking sheets. Roast, stirring once, until tender, 20–25 minutes. Transfer the roasted garlic to a bowl and mash with a fork, then add to the sauce. Discard the rosemary.
Layer the lentils evenly in a 3-liter casserole dish, place the dish on a baking sheet lined with foil. Mix the roasted vegetables with the fresh mushrooms and chopped herbs, layer on top of the lentils. Pour the sauce over. Top carefully with an even layer of mashed potatoes.
Bake in a preheated 230°C oven until the top is golden brown and the sauce begins to bubble around the edges, about 30 minutes. Let rest for 15 minutes before serving.