Summary

Ingredients

• 800 g potato (s) (triplets)
• 600 g mushrooms, brown
• 1 can tomatoes, chunky, approx. 400 g
• 1 can lentils, approx. 400 g
• 250 ml vegetable stock
• 3 clove (s) garlic
• 1 onion (s)
• 1 bunch parsley
• 3 tablespoon Worcestershire sauce
• 2 tablespoon tomato paste
• 1 teaspoon raw cane sugar
• 0.5 teaspoon ½ chilli flakes
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Cut the mushrooms into slices. Drain the lentils in a colander and wash off with clean water. Finely dice the garlic cloves and the onion. Chop the parsley.
2. Halve the potatoes and cook in salted water until cooked through. In the meantime, heat some oil in a large pan and sweat the onions until translucent. Add the garlic and sweat briefly as well. Then add the mushrooms, lightly salt and pepper. Fry the mushrooms until the mushroom water has boiled away. Then add the tomato paste, sugar and chilli flakes and roast briefly. Deglaze with the Worcester sauce, chopped tomatoes and vegetable stock and add the lentils. With the lid open, let the sauce boil down until it has boiled down halfway. Season with salt and pepper and stir in 3/4 of the parsley.
3. Preheat the oven to 180 ° C.
4. Transfer the sauce to a small baking dish. Drain the potatoes and let them evaporate. Mash lightly with a potato masher and distribute on top of the baking dish. Brush with a little oil and lightly season with salt and pepper. Turn on the grill setting and cook the casserole in the oven until the potatoes are brown. Sprinkle with the remaining parsley before serving.