Mushroom, Swede, & Lentil Pie

Nearing the end of a vegan week of pasta and curries, I was pleased to stumble across a different recipe - for a pie. OH had been out playing rugby in the wind and rain and this was just the dish to come home to.

Serves 4

250g chestnut mushrooms, roughly chopped
250g swede, peeled & diced
1 large carrot, peeled and diced
250g cooked green lentils (75g dried)
1 onion, peeled and finely chopped
1 large clove of garlic, peeled and minced
1 tbsp sunflower oil
2 tbsp cornflour
100ml red wine
200ml vegetable stock
2 tbsp redcurrant jelly (optional)
1 tsp Marmite
1 pack ready roll puff pastry


Cook lentils according to packet instructions if using dried.  Reserve the cooking water for your stock.

Heat the oil in a large saucepan. Add the onion and fry gently until it starts to brown.  Add the swede and carrot, stir and cover for a few minutes to steam.  Stir in the mushrooms, and steam again with a lid on for a few minutes, adding a few tablespoons if worried that the vegetables might burn on the bottom of the pan.  Add the stock and wine.  Bring to the boil then cover and simmer for 15-20 minutes or until the vegetables are tender.

When tender, stir in the lentils and redcurrant jelly.  Mix a little water into the cornflour so make a cream like consistency and pour into the simmering vegetables, stirring until thickened.

Season to taste.  Transfer to a pie dish and cover with puff pastry.  Bake at 200C for 20-30 minutes until the pastry is golden brown and the filling is bubbling around the edges of the dish.

Serve with mashed potato and greens.

Twitter: leesashomemade

Instagram: leesashomemade

Facebook: Leesa's Homemade