Thursday, November 29, 2007

Lentil and mushroom shepherds pie

2 cups vegetable broth,
2 teaspoons Marmite (or use yeast to make your own yeast extract)
1.5 cups dry lentils
2 large carrots, diced
1 onion, finely chopped
6 potatoes, chopped
milk or butter for mashed potatoes
1 large portabello mushroom cut into chunks
half a bundle of spinach
cheese (cheddar or Wensleydale)
salt and pepper to taste
*i'm very haphazard about measuring things,so trust your instincts especially with lentils and water.
*This makes a huge shepherds pie because we had lots of potatoes to use up and a big pan. You may want to use half measures.

Preheat oven to 350F
First start cooking the potatoes in boiling, lightly salted water. Then put the broth and lentils on a low heat with the marmite garlic and oregano. After about ten minutes add carrots and onions, and a little water. I also threw in more garlic and oregano. Thats going to need to simmer for about 20 more minutes, so during that time make your mash. We went with slightly cheesy mash with milk, salt and pepper. Set this aside.
Next saute the mushroom with garlic and olive oil. Throw in the spinach. Once your lentils are cooked you just need to layer things into an oven proof pan. Mushrooms and spinach go on the bottom, followed by lentils and then mashed potatoes. Sprinkle cheese on the top and then put into the oven for about 30 mins.

This would probably be really good with green beans or peas added.

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