- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 25 mins
- Serves
- 6
Ingredients
- 4
- large Yukon Gold potatoes, peeled and diced
- 1/2 cup
- milk
- To taste
- salt and pepper
- 1 tbsp
- olive oil
- 1
- minced onion
- 2
- cloves garlic, finely chopped
- 1 cup
- white mushrooms, finely chopped
- 1 can
- cooked lentils
- 3/4 cup
- walnuts, chopped
- 1 tbsp
- fresh thyme, chopped
- 1 tbsp
- soy sauce
- 2 tbsp
- tomato paste
- 1 tbsp
- maple syrup
- 2 cups
- corn kernels or creamed corn
Directions
- Step 1
- Preheat oven to 180°C (350°F).
- Step 2
- Cook potatoes in a large pot of boiling water. Drain and mash potatoes, adding milk. Season to taste and set aside.
- Step 3
- Heat oil in a skillet on medium and cook onion, garlic, and mushrooms for around 5 minutes. Add salt and pepper to taste.
- Step 4
- Stir in lentils, walnuts, thyme, soy sauce, tomato paste, and maple syrup. Stir well and transfer contents to an ovenproof container.
- Step 5
- Place corn over lentil mix and cover with mashed potatoes. Bake for around 25 minutes.
- Step 6
- Serve with a green salad.
