Vegetarian Hachis Parmentier

A high-protein, mushroom-and-lentil-based pie with a rich cheesy potato crust. Designed to be frozen, reheated, and remain satisfying for eternity.

par

Prép.
40 minutes
Cuisson
30 minutes
Total
70 minutes
Pour
1 tray (12-15 portions)

Ingredients

  • 1.5kg potatoes

  • 400g brown lentils

  • 400g mushrooms

  • 300g carrots

  • 200g frozen peas

  • 200g grated emmental

  • 100g butter

  • 100ml milk

  • 500ml vegetable broth

  • 30ml soy sauce

  • 1 onion

  • 4 cloves garlic

  • Thyme, rosemary, salt, pepper

Directions

  • Preheat the oven to 200°C.

  • Peel and boil potatoes in salted water until soft. Mash with the butter, milk and 150g of the grated cheese. Set aside.

  • Sauté onion and minced mushrooms in a large pan until dark and dry.

  • Add carrots and cook for 5 minutes.

  • Stir in lentils, soy sauce, garlic, thyme and rosemary.

  • Pour in vegetable broth and simmer for 15 minutes until the gravy is thick and reduced.

  • Stir in the frozen peas.

  • Pour the filling into a 23x33cm baking dish.

  • Spread the cheesy mash over the top, using a fork to create textured peaks for browning.

  • Sprinkle the remaining 50g of cheese over the top.

  • Bake for 25-30 minutes until the peaks are crispy and the sauce bubbles at the edges.

  • Let it cool completely before slicing for meal prep to ensure the mash stays intact.

Category: dish