MUSHROOM, AND LENTIL PIE

Prep time:20 minutes

Cook time:1 hour

Course: Main Course, Main meals

Cuisine: New Zealand, Vegan

Servings:

Calories: 785kcal

EQUIPMENT

24cm/9″ pie tin

INGREDIENTS

2 tablespoon olive oil oil
2 brown onions finely sliced
200 g button mushrooms sliced
1 clove garlic finely chopped
1 tablespoon fresh rosemary finely chopped (or 1 teaspoon dried)
1 tablespoon fresh sage finely chopped (or 1 teaspoon dried)
Pinch cayenne pepper (optional)
2 tablespoon balsamic vinegar (or red wine vinegar, or ¼ cup red wine)
1 can brown lentils drained (400g/14oz can)
1 tablespoon tomato paste
1 teaspoon marmite (or miso paste)
1 tablespoon flour
1 cup soy milk + extra (or milk of your choice)
Salt and pepper
2-3 sheets flaky puff pastry

INSTRUCTIONS

Heat olive oil in a large frypan (skillet) over medium heat. Cook onions, stirring often, until deep golden brown (about 15 minutes). Push onions to one side of the pan, then add mushrooms. Once mushrooms have started to brown, season with a pinch or two of salt, then stir to combine with the onions. Add garlic, rosemary, sage, cayenne pepper and a good grind of black pepper, and cook for another few minutes until fragrant.
Add balsamic vinegar to the pan and stir until the liquid has mostly evaporated. Add lentils, tomato paste and marmite, and stir to combine. Sprinkle 1 tablespoon of flour over the pan contents, and stir to combine. Cook for a few minutes, stirring often.
Add 1 cup of soy milk to the pan and stir to combine. Cook for another few minutes, stirring, until the mixture is dark, glossy and thick. The final consistency should be fluid but not runny – like a thick gravy. If the mixture is too thick, add a splash of milk to thin it a little.
Preheat oven to 200°C (390°F) fanbake. Line a pie tin with pastry and trim the edges. If using pre-rolled pastry sheets and a large pie tin, you may need to patchwork more than one sheet together. Pour the pie filling into the pastry case, lightly moisten the edges of the pastry base, then top with another round of pastry. Use a fork to crimp the edges together. Cut a small hole in the middle of the pastry lid, to let out steam. You can also do this with a cookie cutter before you put the top on, as I did. Brush the pastry with soy milk, then bake for 20-25 minutes, until pastry is deep golden brown.

RECIPE NOTES

I used a 24cm family sized pie tin. You could also use small pie tins or muffin tins to make individual pies, or put the filling directly into a casserole and cover just the top with pastry to make a pot pie.
I use New Way Flaky Puff Pastry, which is vegan and available from most supermarkets in New Zealand. You can use the pastry you prefer, or make your own regular or gluten free pie crust.
First published in the Winter 2020 issue of Nourish Magazine.

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