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.

Ingredients

  • 1.5 kg potatoes

  • 400g brown lentils

  • 400g mushrooms

  • 300g carrots

  • 200g peas

  • 200g grated emmental

  • 100g butter

  • 100 ml milk

  • 500 ml vegetable broth

  • 30 ml soy sauce

  • 1 onion

  • 4 cloves garlic

  • Thyme, rosemary, salt, pepper

Directions

  • Pre-heat the oven to 200°C.

  • Peel and boil potatoes in salted water until soft. Mash with 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 23 x 33 cm 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