Creado con IA
Vegetarian Lentil and Mushroom Gaucho Pie
65 min 489 kcal por ración Fácil
Ingredientes
4 Raciones
- Cooked brown lentils600 g
- Cremini mushrooms, sliced500 g
- Yellow onions, diced200 g
- Carrots, diced300 g
- Crushed tomatoes400 g
- Olive oil15 ml
- Potatoes, peeled and cubed700 g
- Whole milk120 ml
- Unsalted butter20 g
- Smoked paprika6 g
- Ground cumin3 g
- Dried oregano2 g
- Salt6 g
- Ground black pepper2 g
Preparación
- 1
Preheat the oven to 200°C (400°F).
- 2
Place the peeled and cubed potatoes in a large saucepan and cover them with cold water. Add a small portion of the salt, bring to a boil, and cook for 15–20 minutes, or until the potatoes are tender.
- 3
While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the diced onions and carrots and cook for 7–8 minutes, stirring occasionally, until they begin to soften.
- 4
Add the sliced cremini mushrooms. Increase the heat to medium-high and cook for 8–10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
- 5
Stir in the smoked paprika, cumin, and oregano. Cook for 30 seconds, until fragrant.
- 6
Add the crushed tomatoes and cooked brown lentils. Season with the remaining salt and black pepper, then simmer uncovered for 10–12 minutes, stirring occasionally, until the filling is thick. Taste and adjust the seasoning if necessary.
- 7
Drain the cooked potatoes thoroughly and return them to the warm saucepan. Add the whole milk and unsalted butter, then mash until smooth and creamy. Season to taste with a little additional salt and pepper if desired.
- 8
