Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes
Ingredients
The filling
-
2
cups
chopped kale, packed
-
½
cup
dry French lentils
-
2 ¼
lbs
mixed mushrooms, chopped
-
1
cup
vegetable stock
-
1
teaspoon
gluten-free Tamari soy sauce
-
1
teaspoon
tomato paste
-
2
tablespoons
balsamic vinegar
-
1
tablespoon
arrowroot powder
-
1
small
cooking onion, small dice
-
3
cloves
garlic, peeled and divided
-
2
tablespoons
minced fresh hearty herbs (sage, thyme & rosemary)
The mashed potatoes
-
1 ⅓
lbs
Yukon Gold potatoes, peeled and chopped
-
3
tablespoons
olive oil, divided
-
4
tablespoons
unsweetened non-dairy milk, divided
-
sea salt and ground black pepper
to taste
Instructions
- Boil water in a medium saucepan, add kale, and simmer until wilted, then cool and squeeze out moisture.
- Cook lentils in boiling water until tender, about 20 minutes, then drain.
- In the same saucepan, boil potatoes and a garlic clove until very tender, about 18-20 minutes, then drain.
- Mash the potatoes with olive oil, non-dairy milk, salt, and pepper, then fold in chopped kale.
- Preheat the oven to 375°F and grease a baking dish.
- Sauté onions in olive oil until soft, then add minced garlic and herbs until fragrant.
- Add chopped mushrooms, cover, and let sit until reduced, then stir in lentils, vinegar, tamari, and tomato paste.
- Add vegetable stock and bring to a boil, then thicken with an arrowroot slurry.
- Pour the mushroom mixture into the baking dish, top with mashed potatoes, drizzle with olive oil, and bake for 25 minutes.
Nutrition Facts (estimated)
Servings
6-8
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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