Ingredients
- 2 big fat handfuls spinach
- 2 shallots
- 4 button mushrooms
- 2 tablespoons pine nuts
- Tin of brown lentils
- 2 medium-large potatoes
- Dash of almond milk
- 1.5 cups of passata
- Big handful of herbs (I used thyme, parsley and oregano)
- Salt and pepper for seasoning
- Dash of extra virgin olive oil
Method
Chop the shallots, mushrooms, spinach, and also the potato.
Boil the kettle and then place the potatoes into a saucepan with the boiling water, and let the potatoes boil away until they’re cooked (which would be when you fork them and they fall apart). Preheat the oven to 200 degrees celcius.
While the potatoes are cooking though, fire up a frypan and fry the pine nuts until they go a golden brown colour. Don’t put any oil or anything in the pan. Once this is done, set them aside.
Put the mushrooms and shallots into the hot frypan and sizzle away until almost cooked. Put the passata, herbs, spinach and lentils in, and stir in until the spinach is cooked through, and then add the pine nuts.
Spoon into your oven proof dishes. I used two medium sized dishes.
Once the potatoes are done, give them a mash and add a dash of almond milk in to make them smooth. Spoon onto the dishes and smooth with a knife so it is all covered.
Place into the oven for about 15 minutes or until you can see the bottom boiling away.