Rowena G's Recipes

Mushroom, Ale & Lentil Pie

Recipe by
1 hour 45 minutes
Prep: 1 hour 15 minutes | Cook: 30 minutes | Servings: 8 people

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

  1. 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.
  2. Stir in tomato purée, lentils, and chestnut mushrooms and wild mushrooms. Turn up heat to medium and cook for five minutes stirring.
  3. 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.
  4. 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.
  5. Taste and add a little Worcester sauce and more salt and pepper to taste.
  6. Preheat the oven to 200ºC.
  7. Spoon the mixture into a pie dish that will hold the filling and let it cool for about an hour.
  8. 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
  9. 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:

https://www.thevegspace.co.uk/bbc-weekend-kitchen-recipes/

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