Wild Mushroom And Lentil Cottage Pie

• Topping:
• 1 1/2 pounds cubed peeled Yukon gold potato
• 1 1/2 teaspoons salt, divided
• 2/3 cup low-fat buttermilk
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• Dash of ground red pepper
• Filling:
• 1 cup dried petite green lentils
• 4 cups water
• 1/2 teaspoon salt
• 1 bay leaf
• 2 1/2 cups organic vegetable broth, divided
• 3 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 1/2 cups finely chopped onion
• 1 cup finely chopped carrot
• 1/2 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)

1. To prepare topping, place potato and 1 teaspoon salt in a medium saucepan; cover with water. Bring to a boil. Cook 20 minutes or until very tender; drain. Return potato to pan. Add buttermilk, 1/2 teaspoon salt, black pepper, nutmeg, and red pepper to potato; mash with a potato masher until smooth. Set aside.
2. Preheat oven to 375u0b0.
3. To prepare filling, combine lentils, 4 cups water, 1/2 teaspoon salt, and bay leaf in a saucepan; bring to a boil. Reduce heat, and simmer for 25 minutes or until lentils are tender. Drain, and set aside.
4. Combine 1/2 cup vegetable broth and flour in a small bowl, stirring with a whisk until well blended. Set flour mixture aside.
5. Heat olive oil in a large skillet over medium heat. Add onion, carrot, celery, and mushrooms; cook for 7 minutes, stirring occasionally. Stir in remaining 2 cups broth. Add sherry, soy sauce, tomato paste, thyme, and lentils to mushroom mixture. Bring to a simmer over medium-high heat. Stir in flour mixture, and cook until mixture thickens (about 2 minutes), stirring constantly with a whisk.
6. Spoon lentil mixture into a 2-quart casserole; top with potato mixture, spreading evenly. Bake at 375u0b0 for 25 minutes or until potatoes are golden. Drizzle truffle oil over potatoes. Garnish with chopped chives, if desired.

topping, gold potato, salt, lowfat buttermilk, freshly ground black pepper, ground nutmeg, ground red pepper, filling, water, salt, bay leaf, vegetable broth, allpurpose, olive oil, onion, carrot, celery, mushroom blend, sherry, soy sauce, tomato paste, thyme, truffle oil, chives

Taken from www.myrecipes.com/recipe/wild-mushroom-lentil-cottage-pie (may not work)