This comforting dish will satisfy vegetarians and meat-eaters alike. You can leave out the goat’s cheese and up the potatoes to make a vegan version, if you like.
Easily made vegan by swapping our the goat's cheese for more potatoes, this budget friendlyhotpot recipe will soon become a firm favourite. Lentils, mushrooms and spinach are topped with a crispy topping to make a nutritious midweek meal.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 30 mins
Cal/Serv:
370
Ingredients
2 Tbsp. vegetable oil
1 onion, finely sliced
250 g chestnut mushrooms, roughly chopped
2 tsp. dried thyme
1 Tbsp. Marmite
250 g frozen spinach
400 g tin green lentils, drained and rinsed
500 g floury potatoes, peeled and thinly sliced into rounds
150 g goat’s cheese log, we used Chavroux
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Heat 1tbsp oil in a medium casserole dish over medium hob heat and cook the onion for 10min, until softened. Add the mushrooms and 1tsp dried thyme and cook for 10min, until the mushrooms are tender.
Step 2Turn up heat to medium-high and stir in the Marmite, spinach, lentils, 100ml water and plenty of seasoning. Cook for 10min, stirring occasionally, until spinach has defrosted.
Step 3In a medium bowl, toss the potato slices in the remaining oil, thyme and plenty of seasoning. Remove the lentil mixture from the heat. Arrange the potato and goat’s cheese slices on top, alternating and overlapping in a concentric pattern. Cook in the oven for 45min, or until potatoes are tender and lightly golden. Serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
