Mushroom Gravy Pie

Ingredients

• 1 tbsp olive oil
• 1 onion diced finely
• 2 cloves of garlic peeled and crushed
• 2 sprigs thyme (discard the stems)
• 2 sprigs tarragon
• 750g button mushrooms
• 50 ml water
• 1 tin lentils rinsed and drained
• 2 tbsp red wine vinegar
• 5 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 200ml veg stock
• 100ml oat milk
• 5 tbsp corn starch
• 1 tsp ground pepper

Topping

• 5 large potato’s cooked
• 2 leeks diced
• 2 cloves of garlic peeled and crushed
• 100g spinach
• 1 dollop vegan butter
• 2 tbsp oat milk

Method

1. In a large pot add the onion and oil and cook for 2-3 minutes until soft and lightly golden.
2. Toss in the garlic and herbs cooking and stirring for 2 minutes.
3. Add the diced mushrooms and cook for 5-6 minutes adding a little water if the pan gets dry, add the lentils.
4. Toss in your red wine vinegar, Worcestershire, tomato paste and stock, milk stirring to combine.
5. Add the corn starch and let simmer for 3-5 minutes until the sauce thickens.
   Season with pepper. Spoon into an ovenproof dish.

Topping

1. Cook your spuds until tender. Mash with some vegan butter and oat milk. In a frying pan add the oil and leeks and cook until soft lightly coloured.
2. Add the garlic and greens and cook for 1 minute.
3. Tip this mix into your mash and combine.
4. Top your mushroom gravy bash with mash and pop it in the oven.
5. Bake at 200 for 20 minutes.