Guinness Shepherds Pie with Lentils and Spinach

Name: Guinness Shepherds Pie with Lentils and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Sunflower Oil; 1 whole Onion, Diced; 3-58 ounces, weight Mushrooms, Diced; 2-18 ounces, weight Red Lentils; 1 cup, 2-⅔ teaspoons, 78 pinches Guinness; 1 cup, 4 tablespoons, 3/4 teaspoons, 1-78 pinches Water; 1 Tablespoon Tomato Puree; 3/4 pounds, 3-78 ounces, weight Potatoes; 1 ounces, weight Butter; 2 Tablespoons Milk; 1 teaspoon Dried Thyme; 1 Tablespoon Gravy Granules (optional); 1 Tablespoon Cornflour (if Needed); 6- 1/4 ounces, weight Fresh Spinach; 2 Tablespoons Breadcrumbs

Servings: persons

2 Tablespoons Sunflower Oil
1 whole Onion, Diced
3-58 ounces, weight Mushrooms, Diced
2-18 ounces, weight Red Lentils
1 cup, 2-⅔ teaspoons, 78 pinches Guinness
1 cup, 4 tablespoons, 3/4 teaspoons, 1-78 pinches Water
1 Tablespoon Tomato Puree
3/4 pounds, 3-78 ounces, weight Potatoes
1 ounces, weight Butter
2 Tablespoons Milk
1 teaspoon Dried Thyme
1 Tablespoon Gravy Granules (optional)
1 Tablespoon Cornflour (if Needed)
6- 1/4 ounces, weight Fresh Spinach
2 Tablespoons Breadcrumbs

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.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tablespoons Sunflower Oil, 1 whole Onion, Diced, 3-58 ounces, weight Mushrooms, Diced, 2-18 ounces, weight Red Lentils, and more.

Yes, Guinness Shepherds Pie with Lentils and Spinach falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!