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
- Preheat oven to 190˚C and oil a large, high sided casserole dish.
- 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.
- 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
- 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.
- Stir through lentils, balsamic vinegar, soy sauce and tomato paste. Season with salt and pepper to taste.
- Add stock, then make a slurry with 2 tablespoons of non-dairy milk and cornflour. Stir through to slightly thicken gravy.
- Pour mushroom mix into casserole dish, dollop the mashed potato on top and smooth over with a spatula. Drizzle with olive oil.
- 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.