Okay, so from the feature picture, you can already tell that my mashed potato portions are way off. This was no accident. I love mashed potatoes.
Like most of the recipes I feature, they can be modified for different diets. This one, for example, could easily be paleo, without the lentils and with meat instead of a mushroom spiced replaced.
I was also too lazy to open a can of corn, which I’m sure would be a great addition to this recipe.
- 4 large potatoes (pretty sure there’s a specific kind to use, but I just grabbed whatever from the grocery store)
- A decent amount of mushrooms (it depends on how big you want the layer to be, right? I used an 8″ cast iron pan for frying the layers and baking)
- 1 cup of brown lentils (cooked prior to use or directly from can after being drained)
- Almond milk (for the mashed potatoes, can use any sort of dairy replacement/alternative)
- Salt & pepper
- Nutritional yeast flakes
- Optional: Additional layers like corn, or any vegetable really.
- Optional: For a sweet twist, try using mashed yams or sweet potatoes. For a soft touch of sweetness add a layer of cooked beets (the color alone is gorgeous).
- Cut and boil potatoes until soft (leave the skins, they won’t kill you).
- Cut and fry mushrooms with lentils, salt & pepper, and rosemary. Again, spice to your personal taste. Fry until mushrooms and wholly cooked and sizzling.
- Slice and boil carrots.
- Preheat oven to 350 degrees.
- Layer carrots over mushroom/lentil fry. Here you would also layer any other vegetables, which should be cooked and soft before adding.
- Mash potatoes once cooked, spicing with salt and pepper, and adding a dash of almond milk to make them more creamy. I don’t really care if they’re chunky, but that might just be me. Also I have to use a cup to mash the potatoes because I’m working in a student kitchen and also, it works fine, so leave me be.
- Layer potatoes on top of everything, and sprinkle a heavy layer of nutritional yeast flakes on top. This is the all-time best cheese replacement ever in case you didn’t know.
- Bake for 20 minutes, or until funny popping sounds (lentils bursting) start coming from the oven.
At this point, if you find yourself starting to hate that I don’t put exact measurements all the time, I need you to understand something. First off, I do apologize. Second off, I don’t really apologize because I don’t use measurements when it comes to proportioning layers/spicing. Taste test like its your day job, people. Trust me. A lot of the time you can eye-ball these sorts of measurements, and if you’re not used to cooking like that- isn’t learning new things fun?
All the best,
The Dirt Mouth