A vegan dish that is a really great pie for Sunday lunch a truly “meaty” flavour. Would go down well as pub grub. Served this for Sunday lunch with roast potatoes and veggie and it really hit the spot for all concerned !
Ingredients
- Olive oil
- 20 shallots, halved or quartered if large
- 4 tbsp tomato purée
- 150 g puy lentils (green French lentils), washed and drained
- 600 g chestnut mushrooms, sliced thickly
- 100 g frozen wild mushrooms
- 400 ml beer (check it is vegan)
- 600 ml vegetable stock (little stock pot or stock cube is fine)
- Cornflower and dairy-free margarine made to a paste (to thicken)
- Worcester sauce
- 500g of ready-made vegan puff pastry
Instructions
- Heat a good glug or two of olive oil in a pan, add shallots and cook on a medium heat until well caramelised (not burnt) but really golden brown.
- Stir in tomato purée, lentils, and chestnut mushrooms and wild mushrooms. Turn up heat to medium and cook for five minutes stirring.
- Stir in the beer and 600ml stock. Bring to the boil and simmer for 40 minutes, uncovered stirring regularly or until there is a nice consistency, not pieces floating in a lot of stock but a pie filling consistency and the lentils are cooked.
- Mix enough cornflour and margarine paste and add to adjust the consistency until a thick gravy-like pie filling is achieved. If the stock has boiled down a lot you may not need to thicken.
- Taste and add a little Worcester sauce and more salt and pepper to taste.
- Preheat the oven to 200ºC.
- Spoon the mixture into a pie dish that will hold the filling and let it cool for about an hour.
- Roll out the pastry to slightly larger than the pie dish. Lay on top of the filling and gently tuck in around the edges. Prick a few holes into the pastry
- Bake for 30 minutes or until pastry top is golden and well risen. Take out of the oven and cut the pastry into 12 squares with a serrated knife. Then Serve immediately.
First served for a Sunday lunch in January 2020. Much enjoyed !!
Adapted from a recipe at:
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