-
1
In a large saucepan, heat the oil and gently soften the onion and mushrooms.
-
2
After several minutes, add the lentils and Guinness, and enough water to reach about an inch higher than the lentils, perhaps around 300ml.
-
3
Stir in the tomato puree, and simmer uncovered for around 30 minutes, stirring occasionally, or until the lentils are tender.
-
4
You may need to add an extra dash of water if at any point the mixture begins to dry up.
-
5
Meanwhile, cut up the potatoes (I left mine unpeeled), and boil them for 20 minutes, or until very tender.
-
6
Drain well, and mash with the butter and a dash of milk.
-
7
I like slightly lumpy mash, but you can use a potato ricer if you want your mash to be really smooth.
-
8
Heat the oven to 200 degrees C (Gas Mark 6 / 400 degrees F).
-
9
Add the dried thyme to the lentil mixture, and the gravy granules if you have themthey add a nice richness, but arent necessary.
-
10
The mixture should be slightly thick, but still liquid; add a little cornflour if it needs to be thicker.
-
11
Stir in the fresh spinach a bit at a time until it has wilted in the heat of the gravy.
-
12
Transfer the lentil and spinach mixture to a medium sized baking dish, and top with the mashed potato.
-
13
Spread it out gently with the back of a spoon, being careful not to disturb the layer of lentils underneath.
-
14
Top with some breadcrumbs if desired, and bake for 20-25 minutes, until the topping is crispy and the filling is piping hot.
