A vegetarian dinner that’s comfort food at its best? Sign us up! This herby, tomato lentil base gets a golden potato topping and piles of melted, oozy cheese for a hearty bake that will warm you up from the inside out.
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dried porcini mushrooms
grated Parmesan cheese(ContainsMilk)
vegetable stock pot
baby spinach leaves
Bring a kettle of water to the boil. Bring a medium saucepan of salted water to the boil. In a heatproof jug or bowl, combine the boiling water from the kettle (1/2 cup for 2 people / 1 cup for 4 people) and dried porcini mushrooms. Set aside. Peel the potato and cut into 2cm chunks. Finely chop the brown onion and carrot (unpeeled). Finely chop the garlic. Pick and finely chop the rosemary leaves. Pick the thyme leaves. Drain and rinse the lentils.
Cook the potato in the boiling water and cook until soft when pierced with a knife, 10-15 minutes. Drain well and return to the saucepan. Add the salt, milk and 1/2 the butter. Mash with a potato masher or fork until smooth. Stir through the grated Parmesan cheese. Season with pepper.
While the potato is cooking, heat the remaining butter and a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and carrot and cook, stirring, until softened, 6-7 minutes. Add the garlic (reserve a pinch for the greens), rosemary and thyme and cook until fragrant, 1 minute.
Drain the porcini mushrooms, reserving the soaking liquid, and roughly chop. Add the tomato paste to the veggies and stir to combine. Add the porcini mushrooms and soaking liquid (leave any gritty bits at the bottom of the jug), lentils and vegetable stock pot. Simmer until thickened slightly, 2-3 minutes. TIP: Add a splash of water if the mixture looks dry.
Preheat the grill to high. Transfer the lentil mixture to a baking dish and top with the Parmesan mash. Run a fork over the mash to create an uneven surface, then place the pie under the grill. Cook until the top has browned slightly, 5-10 minutes. Trim the green beans. Wash out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until tender, 3-4 minutes. Add the reserved pinch of garlic and the baby spinach leaves and cook until wilted, 1 minute. Season with salt and pepper.
Divide the lentil shepherd's pie and garlic greens between plates.