Garlicky shepherds pie

Garlicky shepherd’s pie with mushrooms

Garlicky shepherd's pie with mushrooms
Recipe type: Mains
  • 250g frozen spinach thawed (I use Logan Farm brand), liquid squeezed out
  • 1 x 425g can of lentils, drained & rinsed
  • 6 medium sized potatoes, peeled & chopped
  • 3 teaspoons crushed garlic
  • Olive oil
  • 4 tablespoons of non-dairy milk
  • 1 onion, diced
  • 2 tablespoons mixed herbs
  • 1 kg mushrooms, sliced
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon soy sauce
  • ¼ cup tomato paste
  • 1 cup vegetable stock
  • 1 tablespoon cornflour
  1. Preheat oven to 190˚C and oil a large, high sided casserole dish.
  2. Boil the potato in water infused with 2 teaspoons of garlic. Once soft, drain and place in a large bowl with 2 tablespoons non-dairy milk, 2 tablespoons of olive oil, and pepper and salt to taste. Mash. Break spinach apart with your fingers, fold through and set aside.
  3. In a large saucepan heat some oil and sauté the onion until soft and translucent. Add 1 teaspoon garlic along with mixed herbs. Stir until fragrant
  4. Add the mushrooms and stir through. Place a lid on the pot, turn the heat to low and let sit for a couple of minutes until the mushrooms soften. Season with pepper and allow to sit for a further two minutes. Your mushrooms should have reduced in volume and should also be tender.
  5. Stir through lentils, balsamic vinegar, soy sauce and tomato paste. Season with salt and pepper to taste.
  6. Add stock, then make a slurry with 2 tablespoons of non-dairy milk and cornflour. Stir through to slightly thicken gravy.
  7. Pour mushroom mix into casserole dish, dollop the mashed potato on top and smooth over with a spatula. Drizzle with olive oil.
  8. Bake for 25 minutes or until the potato has slightly browned & the filling starts to bubble. Allow to sit for a few minutes before serving.


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