Ingredients
Units
- 1 onion, washed, peeled, and chopped into small cubes
- 2 cups cooked lentils
- 1 tray of mushrooms (1 cup minced)
- 4 potatoes
- 1/4 cup milk to begin more if needed
- 2 tablespoons of butter
- 1 hard-boiled egg
- salt, pepper, smoked paprika
Instructions
- Wash, peel, and chop the potatoes into pieces the same size. Place in a pot, cover with cold water and place over medium-high heat. Add salt.
- Once it boils, start a timer, and try after 12 minutes. If you can go across easily with a fork, you are ready. If not, keep trying every 3 minutes. Try several to make sure they are all cook.
- Turn off the heat. Strain. Return to the pot and add the melted butter, and warm milk can be heated in the microwave. Using a fork or mill, mash the potatoes. Then use a wooden spoon to incorporate and finish mashing. Adjust the seasoning and add more milk until it is smooth.
- Meanwhile, the potatoes cook in a skillet over high heat with one tablespoon of oil and add the onion, cook for 5-8 minutes, stirring occasionally. Add the mushrooms and fry for 5 minutes, stirring occasionally. Add the lentils, stir, and season with salt, pepper, and smoked paprika.
- Preheat the oven to 400F o 200C.
- Assemble the pie, place the lentils and mushrooms down, forming an even layer, and add the boiled egg cut into 4. Top with mashed potatoes, and bake for 20 minutes or until the top is lightly browned.
- Serve hot.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Vegetables
- Method: Oven
- Cuisine: Chilean