Mini Shepherd's Pies for Anemia

Serves 4

7 tablespoons red wine, divided
7 ounces ground beef
7 ounces mushrooms
6¾ fluid ounces cashew cream
3½ ounces lentils
3½ ounces dried apricots (about 12)
3½ ounces dried figs (about 5)
2-3 handfuls of spinach
2 thyme sprigs
1 tablespoon sunflower or olive oil
¾ ounces beef liver
⅓ ounces butter
Salt and pepper

For this recipe, we will build the mini shepherd's pies in several layers.
It is easier to use mousse molds with a pusher or mini cake molds with a detachable base, but you can also make them by hand, one layer at a time.
Cook the lentils in a pot of boiling water for around 20 minutes.
Drain the water and add the spinach leaves, cashew cream, salt, and pepper.
Continue cooking until the cream reduces by half.
Set aside.
Finely dice the dried apricots and cook them in a pan with half of the wine for a few minutes until the wine is absorbed.
Set aside.
Sauté the ground beef and live in a pan with the butter, thyme leaves, salt and pepper.
Stir well the set aside.
Finely chop the dried figs into small pieces and cook them in a pan with the rest of the wine until the liquid is absorbed.
Set aside.
Slice the mushrooms (leave the smaller ones whole) and cook them in a pan with the sunflower oil until they are browned and reduced in size.
Lightly salt.
Assemble the shepherd's pie layer by layer and finish with the mushrooms.