This is so amazingly tasty that we guarantee that even the most fervent meat-eater will love it.
How long will it take?
What’s the serving size?
What do I need?
2 tbsp olive oil
2 onions, chopped
3 cloves garlic, minced
2 x 400g tins of chopped tomatoes
600ml vegetable stock
400g tin of canned lentils, drained
2 tbsp tomato puree
2 tbsp Worcerstershire sauce
250g baby spinach
300g mushrooms, cut into thick slices
Salt and pepper to taste
For the topping
1.2kg potatoes, peeled and cut into small pieces
3-4 tbsp milk
50g cheddar cheese, grated
50g parmesan cheese, grated
1 ½ tbsp. butter
How do I make it?
Preheat oven to 200C.
Begin by cooking potatoes in a saucepan of boiling salted water until tender. Drain and return to the pan. Add butter and milk and mash until smooth. Season with salt and pepper. Set aside.
While the potatoes are cooking, heat oil in a large frying pan.
Add onions and garlic and cook over high heat for 3-4 minutes. Add tomatoes, stock, lentils, tomato puree and Worcestershire sauce. Stir to mix and then drop heat to a simmer. Cook for 2 minutes, then season if desired. Add spinach and mushrooms and stir until the spinach has wilted and the mushrooms have cooked.
Place mixture in an ovenproof 2 litre casserole dish and spoon the mashed potato over the top. Sprinkle with grated cheeses and bake in the oven for 30 minutes or until golden and bubbling. We recommend placing the casserole dish on a lined baking tray to prevent mess if the pie bubbles over during cooking.