This classic and hearty dish is a fun way to incorporate fresh greens and starches that are in season at winter farmers markets. You can swap out ingredients depending on what you can find at the market. Try using a mix of different types of mushrooms, like Lion’s Mane, oyster, or beech.
Servings: 4-6
Active Time: 45 minutes
WIC Approved Recipe
Ingredients
- Pie Filling:
- 2 carrots, diced
- 1 cup spinach, washed and chopped
- 1 cup kale, washed and chopped
- ½ cup mushrooms, cut or torn into into bite-sized pieces
- 2 cloves garlic, minced
- 2 cups cooked lentils
- ½ cup vegetable stock or water
- 1 tablespoon oil or butter
- Salt and pepper to taste
- ½ teaspoon dried thyme or Italian seasoning (optional)
- Topping:
- 2 large sweet potatoes, peeled and quartered (or use 4 potatoes)
- ¼ cup milk
- 2 tablespoons butter
- ¼ cup cheddar cheese, grated (optional)
- Salt to taste
Directions
- Preheat oven to 375 degrees. Bring a pot of salted water to a boil. Boil sweet potatoes until soft enough to mash easily, about 15–20 minutes. Drain, mash with milk and butter. Season with salt.
- Sauté garlic and carrots in oil or butter over medium heat for 5–7 minutes. Add mushrooms and cook for several more minutes, until slightly browned. Add spinach, kale, lentils, and broth. Simmer until everything is tender, about 5–10 minutes. Season to taste with salt, pepper, and thyme or Italian seasoning.
- Spread veggie mixture into a baking dish. Top with mashed potatoes and sprinkle grated cheese on top (if using). Bake for 20 minutes until the topping is golden and crispy.