Hearty Lentil & Mushroom Pie
This hearty lentil and mushroom pie is a delicious, satisfying dish perfect for vegetarians and meat-lovers alike. Packed with protein-rich lentils, earthy mushrooms, and a flaky, golden crust, this pie makes a fantastic comfort meal for any occasion.
Time Needed
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Ingredients
For the filling:
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
8 oz (225g) mushrooms, chopped (button, cremini, or portobello)
1 carrot, diced
1 celery stalk, diced
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon dried rosemary (or 1 tablespoon fresh)
1/2 teaspoon smoked paprika (optional)
1 1/2 cups cooked lentils (or 1 can, drained & rinsed)
1 tablespoon tomato paste
1/2 cup vegetable broth
1 tablespoon soy sauce (or tamarind for gluten-free)
1 teaspoon balsamic vinegar
Salt and black pepper, to taste
1 tablespoon flour or cornstarch (to thicken)
For the pastry:
1 sheet puff pastry (store-bought or homemade)
1 egg, beaten (for egg wash, or use plant-based milk for vegan)
Instructions
1. Prepare the Filling
1. Heat olive oil in a large pan over medium heat.
2. Saute the onion for about 3–4 minutes until soft.
3. Add garlic, mushrooms, carrot, and celery. Cook for about 8–10 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in thyme, rosemary, and smoked paprika. Cook for 1 more minute.
5. Add cooked lentils, tomato paste, vegetable broth, soy sauce, and balsamic vinegar. Simmer for 5 minutes.
6. Sprinkle flour or cornstarch over the mixture and stir well. Cook for another 2–3 minutes until thickened. Remove from heat and let cool slightly.
2. Assemble the Pie
1. Preheat oven to 375°F (190°C).
2. Roll out the puff pastry and place it into a pie dish. Trim any excess pastry.
3. Spoon the filling into the pastry shell.
4. Place another layer of puff pastry on top, crimping the edges to seal.
5. Cut a few small slits in the top to allow steam to escape.
6. Brush with egg wash or plant-based milk for a golden finish.
3. Bake
1. Bake for 30–35 minutes until the pastry is golden brown and crisp.
2. Let cool for 5 minutes before slicing.
Nutritional Info
(Per Serving, Approximate)
(Based on 6 servings per pie)
Calories: ~350 kcal
Protein: 12g
Carbohydrates: 40g
Fat: 15g
Fiber: 8g
Sodium: ~450mg
Notes & Variations
Make it Vegan: Use plant-based puff pastry and brush with almond milk instead of egg wash.
Gluten-Free Option: Use gluten-free puff pastry and replace flour with cornstarch.
Extra Flavor: Add a splash of red wine while cooking the filling for depth of flavor.
Make Ahead: The filling can be made a day in advance and stored in the fridge.
Serving Suggestions: Pair with mashed potatoes, roasted vegetables, or a fresh green salad.