Cast Iron

Lentil Skillet with Parmesan Garlic Mashed Potatoes

December 26, 2010
0 Ratings
  • Serves 6-8
Author Notes

I like to cook and surprise my family with my own recipes. Many times I keep it a secret until it is time to eat, and this was an absolute hit! Tonight we just finished the leftovers that I froze about a month ago and it was just as delicious. It is a good entree to add simple vegetable sides to, but would also be nice with a green salad and crusty bread. I topped the casserole with melted butter, but it would also be delicious with truffle or walnut oil. —katiebakes

What You'll Need
  • Lentil Skillet
  • 1 cup lentils, rinsed
  • 4 bacon slices
  • 1 splash sherry wine
  • 8 ounces sliced baby portobello mushrooms
  • 1 small onion, diced
  • 2 small celery stalks, diced
  • 1/2 cup diced carrots
  • 2 garlic cloves, minced
  • 1 1/4 cups chicken broth
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • 1/2 tablespoon soy sauce
  • 1 teaspoon worcestershire sauce
  • 1 tablespoon butter, melted
  • Parmesan Garlic Mashed Potatoes
  • 1 1/2 pounds red potatoes, peeled and diced
  • 1/2 teaspoon salt, or more to taste
  • 2 garlic cloves, pressed
  • 3 tablespoons butter, divided
  • 1/2 cup milk
  • 1/4 cup shredded Parmigiano Reggiano
  1. In a medium size pot, cover lentils with water, bring to a boil, reduce heat and simmer 25-35 minutes, or until tender. Drain and set aside.
  2. In a large cast iron skillet, cook bacon slices until crisp. Remove, let cool, and crumble. Reserve drippings in skillet.
  3. Add sherry wine to bacon drippings, and saute mushrooms, onion, celery, carrot, and garlic over medium heat until vegetables are tender, about 7 minutes.
  4. Stir together chicken broth and flour. Add broth mixture, cooked lentils, salt, pepper, dried basil, bay leaf, soy sauce, and worcestershire sauce to the skillet. Reduce heat to low and let simmer until mixture thickens, approximately 10-15 minutes, stirring occasionally.
  5. Meanwhile, in a large pot, cover potatoes with water, and cook until very tender. Drain potatoes, reserving 1/2 cup cooking liquid.
  6. While potatoes are cooking, in a small skillet, melt 1 tablespoon butter and add pressed garlic, and cook over very low heat to gently release its flavor.
  7. In a large bowl, combine cooked potatoes, 1/4-1/2 cup potato cooking liquid as needed, remaining 2 tablespoons butter, garlic-butter mixture, milk, and salt. Using a mixer, whip potatoes until creamy. Stir in Parmigiano Reggiano.
  8. Top thickened lentil mixture with Parmesan Garlic Mashed Potatoes. Drizzle with 1 tablespoon melted butter. Bake at 375 until heated through and bubbly, approx. 25 minutes.
Contest Entries

See what other Food52ers are saying.

  • AntoniaJames
  • katiebakes
  • kayakgirl
  • AnnaRosa

6 Reviews

kayakgirl January 23, 2014
To be fair, I followed recipe except did not use bacon (what can I say, local farmer has been out, plus I figured would be a good veggie main dish). Fella states "very good, its different". I, however, was disappointed. I thought it was a lot of work, and A LOT of dishes, for something not that awesome. I think lentil veggie curries in one pot are better and a lot easier. Would not repeat, even if I had bacon on-hand to bolster flavors.
AntoniaJames January 31, 2011
I made this tonight and it was so good! I changed a few things -- I had fresh thyme and marjoram in my back-steps herb "garden," subbed ketchup for the soy and added an enormous handful of chopped kale toward the end, cooking just until soft. I made extra mashed potatoes last week and froze them, knowing I'd be preparing this today or tomorrow, so I just heated to dry them out a bit, then added the dairy ingredients. What a great meal . . . .kind of like a vegetarian shepherd's pie, but more delicious!! Thank you for posting this. I'll be making it again when my boys are home for spring break, if not before. ;o)
katiebakes January 31, 2011
I'm so glad you liked it! Your changes sound really good; I'll have to try the addition of kale. Thanks for trying it and for your comment :)
AntoniaJames January 21, 2011
I'm making this! It looks simply delicious. Thanks for posting this recipe. ;o)
katiebakes January 21, 2011
Hope you enjoy it as much as we did!
AnnaRosa December 27, 2010
Looks and sounds wonderful!