The bulgur releases just enough starch to bind the lentil- and mushroom-packed filling together. The skin of the potato contains about half the total fiber; we love the rustic edge and earthiness it adds to our creamy tater topper. When you're craving comfort food and the temperature starts to drop, this is the dish to come running to.
This casserole takes an hour from start to finish, but only 30 minutes of that time is hands-on, so you can prep a green salad, enjoy a glass of tea, or just bask in how amazing your kitchen smells as this dish cooks.
How to Make It
Preheat oven to 350°F.
Place potatoes in a saucepan; cover with water. Bring to a boil over high. Reduce heat; simmer 20 minutes or until tender. Drain.
Return potatoes to saucepan. Add milk, 2 tablespoons oil, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and cheese; mash to desired consistency.
Heat remaining 1 tablespoon oil in a Dutch oven over medium. Add onion and garlic; cook 4 minutes, stirring frequently. Add mushrooms and thyme, sauté 10 minutes or until mushrooms are tender. Add lentils, bulgur, stock, wine, soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer 15 minutes or until thickened. Stir in green peas.
Spoon lentil mixture into a 13- x 9-inch glass or ceramic baking dish coated with cooking spray; top with mashed potato mixture. Bake at 350°F for 20 minutes or until heated through. Sprinkle evenly with chives.