| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | British |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 478 |
| Fat | 20.6g |
| Saturates | 10.4g |
| Protein | 17.4g |
| Carbs | 58.5g |
| Sugars | 9.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and finely chop the onion. Slice the mushrooms. Crush the garlic.
Melt 15g butter in a large saucepan over a medium heat. Sauté the onion with the salt and pepper until soft.
Meanwhile in a separate pan, heat the olive oil over a high heat then fry the mushrooms in batches until browned and caramelised. Season with salt and pepper. Turn off the heat and stir in the thyme, crushed garlic and oregano, and toss to coat.
Add the mushrooms to the onion mixture, and increase the heat to medium-high. Add the miso and milk and bring to a simmer.
Dissolve the cornstarch in the cold water, then add to the mushroom mixture, and simmer for 2 minutes, stirring until the sauce thickens.
Drain and rinse the lentils and stir into the mixture.
Transfer the mushroom mixture to a 23cm x 33cm baking dish and set aside.
Peel and cube the potatoes. Discard the leaves of the cauliflower and separate into florets. Boil the potatoes and cauliflower in a pot of salted water until very soft, approx. 15 minutes. Drain the potatoes and cauliflower and place in a large bowl. Add 30g of butter to the bowl and mash well. Stir in the crème fraîche and beat until smooth. Season with salt and pepper.
Preheat the oven to grill setting.
Spread the mash evenly over the surface of the mushroom mixture. Place the leftover bread in a blender and blitz to form breadcrumbs. Sprinkle over the pie. Dot with the remaining butter.
Place the dish under the grill until bubbling and nicely browned.
