- 8 large or 10 medium potatoes
- ½ cup unsweetened plant milk (soya and rice milk both work well)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 6 oz cremini or chestnut mushrooms, thickly sliced
- 2 425g cans lentils or around 3½ cups cooked lentils with a little of their cooking liquid, lightly drained but not rinsed
- 2 tbsp dry red wine—optional (go for a sulphite free wine)
- 1-2 tbsp reduced-sodium soy sauce or Bragg’s liquid aminos
- 2 tbsp seasoning blend of your choice—I add mixed herbs
- ½ tsp dried thyme
- Freshly ground pepper to taste
- 3 tablespoons cornflour (corn-starch) or arrowroot
- 8-10 oz baby spinach or rocket (arugula) leaves
- Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to the boil, then reduce heat, cover, and simmer until tender (about 20 minutes).
- Drain the potatoes and transfer to a small mixing bowl.
- Add the plant milk and mash until fluffy. Cover and set aside.
- Preheat oven to 200°C/400°F/Gas mark 6.
- While the potatoes are cooking, sauté the onion in the broth over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is soft.
- Add the lentils and their liquid and bring to a gentle simmer. Stir in the optional wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornflour with just enough water to dissolve in a small container. Stir into lentil mixture to thicken.
- Add the spinach a little at a time, cooking until it’s all wilted down. Remove from the heat, taste and adjust seasoning to your liking.
- Pour the lentil mixture into a large cooking dish (I use a big round casserole dish) then spread the potatoes evenly over the top.
- Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then serve with steamed greens. You can really pep these up with a sprinkle of fresh lemon juice—sounds odd, I know, but believe in the process. It elevates plain old steamed veg to another level!
- Mash the potatoes with the plant milk only, and use a non-stick pan to sauté the onion, adding a splash of low or no salt vegetable broth or bouillon, if needed, to prevent sticking.
- Most soy sauce contains gluten. Look for a specially marked gluten-free version if you’re cooking for someone who’s gluten-sensitive and omit if soy is an issue. You can also use tamari – a type of soy sauce that is wheat-free. Another option is to use “Bragg’s Aminos”, I buy mine from my local wholefood store.
- As much as I’m passionately in love with creamy, delicious Oatly oat milk, this is one recipe where it won’t really work as it is just a touch too sweet.