Ingredients
Potato Layer
- 1000 grams potatoes
- 1 teaspoon salt
- 350 grams Vegan milk
- 30 grams Avocado Oil
Filling
- 250 ml portion Dry lentils, soaked overnight
- 750 ml portion Vegetable broth
- 540 grams Kidney beans, drained, 19 oz tin
- 150 gram Fresh spinach, Washed, trimmed, shredded
- 250 ml portion Frozen peas &/or corn
- 1 medium onion, Coarsely chopped
- 2 cloves garlic, Minced
- 60 grams Avocado Oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 tablespoon Vegan Worcestershire sauce, Optional
Accessories you need
-
Varoma -
Butterfly -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Prep the night before:
Rinse 1 cup of lentils, add to 3 cups vegetable broth & soak overnight.Make the potato layer:
Wash, peel & cube 1000g of potatoesPlace potatoes, salt, 350g vegan milk in Thermomix without measuring cup in lid
Cook in Thermomix for 25 minutes, 98º, speed 1
Reduce temperature to 95º if milks boils out of the lidAdd avocado oil, mash for 30 seconds, speed 3
Spread & shape the hot mashed potatoes onto a wax paper or similar surface into a flat layer to fit your baking dish & set aside to cool.
Cook the filling layer:
Place the chopped onions & garlic in the Thermomix & chop 4 seconds, speed 5.
Add 60g avocado oil.
Saute in Thermomix for 12 minutes, 120º, speed 1.
Add thyme, basil, salt & pepper.
Add soaked lentils & broth.
Add spinach to Varoma tray & place on stop of Thermomix lid
Cook in Thermomix for 30 minutes, 100º, speed 1 with Varoma tray in place.
Approximately 15 minutes in, pre-heat the oven to 425º
Prep the filling layer:
Optionally, add vegan Worcestershire sauce.
Very gradually, stir flour into the mixing bowl carefully to avoid lumps.
Pour mixture into baking dish.
Add steamed spinach, peas/corn, & kidney beans to baking dish.Mix together to a uniform consistency & depth.
Prep for baking:
Slide the cooled potato layer on top of the filling layer.
Place the baking dish in the pre-heated oven, on a baking sheet to catch any bubble-over.Bake for 10-15 minutes or until the potato layer is slightly browned.
After baking:
Allow to cool, set & thicken before serving.
Do not cover until completely cooled.Keep for a few days in the fridge.
Freezes & reheats in the microwave nicely.
Directions:
Tip
Supplies
13x9x2” greased baking dish (at least 3 quart volume)
Wax paper or cutting board (to shape potato layer)
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
What type and how much flour is to be added please?
Would like to try this recipe .. looks good but a little confusing... Just wondering what "flour" is referred to in the instructions ... there doesn't seem to be any flour in the ingredients list or created earlier in the recipe?
So first off it tastes yum...but your instructions are all over the place. You don't say when to add the kidney beans, and I think cooking the onion and garlic for that long was too much. Maybe just go through the method again and try to fix it up
Are you sure to delete this comment ?