Rich Lentil and Mushroom Puff Pastry Pie
with Mashed Potato
Our Rich Lentil and Mushroom Puff Pastry Pie is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 unit(s)
Carrot
120 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
1 carton(s)
Lentils
450 grams
Potatoes
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
1 carton(s)
Tomato Passata
15 grams
Mushroom Broth Paste
28 grams
Red Wine Stock Paste
(Contains Sulphites)
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the carrot and stir-fry for 3-4 mins.
Meanwhile, roughly chop the sliced mushrooms, then add to the pan and season with salt and pepper. Fry, stirring occasionally, until the veg is softened, 5-6 mins.
While the carrot and mushrooms fry, peel and grate the garlic (or use a garlic press).
Drain and rinse the lentils in a sieve. Chop the potatoes into 2cm chunks (peel first if you prefer).
Once the veg has softened, add the garlic to the pan and fry until fragrant, 1 min.
Stir the Worcester sauce, passata, mushroom broth paste, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan.
Bring to the boil, then stir through the lentils. Lower the heat and simmer until thickened, 4-5 mins.
Meanwhile, boil a full kettle, then pour the boiling water into a large saucepan with 1/4 tsp salt for the potatoes.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Once the pie filling has thickened, taste and season with salt and pepper if needed. Stir through the butter (see pantry for amount) until melted. Transfer to an appropriately sized ovenproof dish.
Cover with the pastry, pressing it over the side of the dish or just sitting it on top, then trimming off any excess.
Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.
Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Share your lentil and mushroom pie between your plates.
Serve the mashed potato alongside.
Enjoy!
