This is real comfort food, it’s one of the kid’s favourites and I’ve doubled up on the ingredients so that there is plenty to stick in the freezer for later. The lentils add lots of protein and Iron to this dish and the potato makes it super satisfying.
Ingredients (Serves 8-10)
- 6 medium potatoes, diced
- 2 medium sweet potatoes, diced
- ¾ cup nutritional yeast
- ½ cup oat milk
- 1 tbsp Olive Oil
- 1 chopped onion
- 3 cloves of chopped garlic
- 2 cups of chopped mushrooms
- 1 cup of frozen mixed veg or peas
- 2 cans of lentils with liquid
- 2 tbsp tamari
- 3 tbsp mixed herbs
- 1 tbsp dried thyme
- 3 tbsp arrowroot
- 1 bag spinach
- 1 cup of breadcrumbs
- Black Pepper for seasoning
Directions
- Preheat oven to 350
- Boil Potatoes for 20 minutes or until soft
- Sauté the onion in the olive oil
- Add the mushrooms and sauté until browned
- Add the frozen peas or mixed veg
- Add the Lentils to the water from the can, dried herbs and the tamari.
- In a small bowl mix the arrowroot with 2 tbsp of water until it dissolves then add it to the pan with lentil mix
- Gradually add the spinach leaves to the lentil mix until they wilt.
- Mash the Potatoes with Nutritional Yeast and oat milk
- Place breadcrumbs into the base of your baking dish or ramekins
- Smooth a layer of the lentil and mushroom mixture into the dish
- Top with a generous layer of the mashed potato
- Bake for 30 minutes
- Remove from oven and let stand for 10 minutes before serving.
- Quick and Easy, just what you want after a hard workout. Don’t forget to come back and tell us what you think.