Wild Mushroom and Lentil Cottage Pie

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black freshly ground
• 1 cup carrots finely chopped
• 0.5 cup celery thinly sliced
• 1 cup petite green lentils dried
• 2 tablespoons cooking sherry dry
• 3 tablespoons flour all-purpose
• 1 teaspoon thyme leaves fresh
• 0.1 teaspoon ground nutmeg 
• 1 Dash ground pepper red
• 0.7 cup buttermilk low-fat
• 16 ounce pre exotic mushroom blend (such as shiitake, cremini, and oyster)
• 1 tablespoon olive oil 
• 1.5 cups onion finely chopped
• 0.5 teaspoon salt 
• 1.5 teaspoons salt divided
• 1 tablespoon soya sauce 
• 1 tablespoon tomato paste 
• 1 tablespoon truffle oil white
• 2.5 cups vegetable broth organic divided
• 4 cups water 
• 1.5 pounds yukon gold potatoes cubed peeled

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• potato masher

Directions

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.
2. Add buttermilk, 1/2 teaspoon salt, black pepper, nutmeg, and red pepper to potato; mash with a potato masher until smooth. Set aside.
3. Preheat oven to 37
4. 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.
5. Drain, and set aside.
6. Combine 1/2 cup vegetable broth and flour in a small bowl, stirring with a whisk until well blended. Set flour mixture aside.
7. Heat olive oil in a large skillet over medium heat.
8. Add onion, carrot, celery, and mushrooms; cook for 7 minutes, stirring occasionally. Stir in remaining 2 cups broth.
9. 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.
10. Spoon lentil mixture into a 2-quart casserole; top with potato mixture, spreading evenly.
11. Bake at 375 for 25 minutes or until potatoes are golden.
12. Drizzle truffle oil over potatoes.
13. Garnish with chopped chives, if desired.