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Mushroom & Lentil Stew with Potato & Parsnip Mash

An incredibly hearty vegetarian meal that will leave you feeling warm and fuzzy inside
Difficulty Level: Easy
Serves: 2


Canola oil
500g white potato, peeled and chopped
300g parsnip (approximately 2 large or 3 medium), peeled and chopped
1 brown onion, peeled and chopped
250g mushrooms, sliced (button or cup)
3 cloves of garlic, diced
2 tablespoons of tomato paste
¼ cup of red wine
1 tablespoon of chopped rosemary
1 teaspoon of dried thyme
1 cup of vegetable stock
Salt and pepper
1 tablespoon of flour
1 cup of lentils (cooked, if dried, or drained, if canned)
1 tablespoon of soy sauce
½ cup of milk
1 tablespoon of butter


    1. Place the potatoes and parsnip in a saucepan and fill with water. Heat on a high and bring to a boil. Boil for about 20-30mins, or until the potatoes and parsnip are tender. Then drain and set aside
    2. Meanwhile, coat a frypan with oil and heat on medium. Add in the onion and mushroom and cook for 5-10mins or until the fragrant and softened. Mix in the garlic and tomato paste and continue to cook for 2-3mins
    3. Then, add in the wine, rosemary, thyme, stock, flour and soy sauce and mix well to combine. Reduce the heat to low and simmer for 5-6mins. Add in the lentils and cook for a further 2mins, until well combined. Season with salt and pepper to taste
    4. To create the mash, pop the potatoes and parsnip back in the saucepan and stir in the milk and butter. Use a potato masher to mash the mixture until a creamy and smooth consistency has been reached
    5. To serve, dollop the mash on a plate and spoon over the lentil and mushroom mixture