As temperatures grow colder, I’m always on the hunt for hearty, satisfying comfort foods. This recipe definitely met our Second Spring taste tester standards for coziness, flavour and balance. Red wine, fresh thyme, onions and garlic form the base of flavour for the dish, sprouted lentils and peas add protein, fibre and heartiness, veggies round it out, and mashed potatoes add the perfect creamy texture. There’s so much goodness in this recipe I promise you won’t even notice the meat is missing!
I made it in a cast iron pan for easy transfer from sautéing straight into the oven, but if you don’t have one, you can use a regular pan and a large casserole dish. The recipe calls for mushroom broth, which you can find in most grocery stores with the other broths (extra flavour, you won’t be sorry!), but you can also use vegetable or whatever broth you have on hand. This is also super easy to put together ahead of time and simply stick in the oven 25 or 30 minutes before you’re ready to eat (give it 5 or 10 minutes to cool).
This recipe would also be delicious with mashed sweet potato, if you prefer. To make it vegan, simply use vegan butter and and unsweetened plant-based milk.
Have you made this recipe? Tag @secondspringfoods on Instagram!