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picture of mushrooms scattered across a worktop and in a small dish, with black peppercorns

Potato Pie with Lentils, Mushrooms and Spinach

A recipe adapted from the Merchant Gourmet Simple Plant-Based Cookbook
A truly warming, comforting dinner, and so tasty.
Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine Vegan
Servings 4

Equipment

  • 1 Frying or Sauté Pan
  • 1 Medium baking dish
  • 1 Mandolin or Food Processor to slice the potatoes - optional

Ingredients
  

  • 2 tbsp Olive oil (preferably extra virgin) plus extra for brushing
  • 3 Banana Shallots finely chopped
  • 500 g mushrooms halved or quartered - a mix of chestnut, shiitake, portobello for example
  • 2 cloves garlic finely chopped
  • 4 sprigs thyme fresh leaves or use (less) dried
  • 2 tbsp Madeira wine optional
  • 2 tbsp Nutritional Yeast optional
  • 250 g cooked lentils (cooked weight) available in pouches or tins if you don't have time to cook dried lentils
  • 1 tbsp plain flour
  • 150 ml vegan stock
  • 100 ml vegan cream (or try Oatly Creme Fraiche)
  • 1 handful parsley finely chopped
  • 300 g baby spinach
  • 100 g defrosted petit pois
  • 3 medium potatoes peeled and sliced into 1mm thick slices
  • salt and freshly ground black pepper

Instructions
 

  • Preheat the oven to 200°C (180°C fan)/Gas Mark 6
  • Peel and slice the potatoes into 1mm thick slices and put to one side
  • Heat the oil in the frying or sauté pan over a medium heat, then add the shallots and a pinch of salt. Fry gently until they start to soften and colour slightly
  • Turn the heat up a little and add the mushrooms. Fry for about 5 minutes until they start to caramelise
  • Turn the heat back to medium and add the garlic and thyme, and madeira wine if using - let it bubble, stirring for a few minutes
  • Stir in the nutritional yeast if using, then add the lentils and stir to combine
  • Add the flour, stirring for a couple of minutes
  • Slowly pour in the stock, followed by the cream and parsley, stirring to ensure there are no lumps
  • Bring to a boil, then reduce heat and simmer for a few minutes until the mixture has thickened a little
  • Stir in the spinach and peas, season with salt and pepper, then remove from the heat and pour into the baking dish
  • Arrange the sliced potatoes in a neat pattern on top of the filling so that the top is completely covered. Brush with a little extra oil and season, then bake for 25-30 minutes until bubbling and golden brown

Notes

Try to make sure you caramelise the mushrooms well because that really adds to the flavour of this dish. I have previously cooked the mushrooms on a high heat first, then lowered it to add the shallots afterwards to cook for a couple of minutes. 
I also soak a handful of dried mushrooms and use those and their soaking liquid for extra flavour, adding the liquid just before the cream, cooking it off first for a minute - try adding a glug of madeira wine too if you have some handy!
Serving Suggestion: Serve with steamed vegetables of your choice, and even with a gravy. Bisto's instant caramelised onion gravy is accidentally vegan and a great standby if you don't have time to make your own - and it comes in a glass jar too.
This meal is very well-balanced and nutritious, particularly if served as above. 
Keyword Lentil, Mushroom, Potato, Spinach