Recipe Double Potato, Mushroom & Lentil Pot Pies
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A beacon of hope on a cold winter’s night, this pie has tender bite-sized pieces of potato, mushroom, and carrot nestled in a hearty red wine and thyme lentil gravy. Best served warm with all the tomato sauce your heart desires.
You will need
Serves 4
- 4 sheets frozen dairy free pastry
- 2-3 tablespoons olive oil
- 3 celery stalks, finely diced
- 2 carrots, halved lengthwise and cut into 5 mm thick half moons
- 1 large golden onion, finely diced
- 3-4 large field mushrooms, cut into large wedges or sliced
- 3 cloves garlic, crushed
- 1 teaspoon dried sage
- 1 teaspoon ground coriander
- 3 sprigs thyme
- 1 teaspoon finely chopped rosemary
- 3 waxy potatoes, peeled and diced into 2-3 cm cubes
- 1 small sweet potato, peeled and diced into 1-2 cm cubes
- 1 cup red wine
- 2 x 400 g tins lentils, drained but not rinsed
- 2 bay leaves
- 2 1/2 cups vegan beef-style stock
- 1/3 cup vegan Worcestershire sauce
- 2 tablespoons soy sauce or tamari
- 1 heaping tablespoon cornflour (or vegan instant gravy powder)
- 1 cup fresh or frozen peas
- 2-3 tablespoons roughly chopped parsley
- Dairy-free milk, for brushing
Recipe: Taste for Life
Directions
-
Step 1
Take puff pastry out of the freezer and allow to thaw slowly in the fridge while you make pie filling. Also arrange 4 ramekins (each 1 1/2-2 cups in capacity) on a baking tray, ready for filling.
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Step 2
In a large, heavy-based stock pot, heat olive oil over medium heat. Add celery, carrots and onion and sauté for 5 minutes, or until softened. Add mushrooms and garlic and cook for a further 3-4 minutes, until mushrooms are tender. Sprinkle in dried sage and ground coriander and stir well. Add thyme sprigs, rosemary, potatoes and sweet potato, and give everything a good mix.
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Step 3
Increase the heat to medium-high and, when the pan is sizzling, pour in the wine. Stir well to deglaze pan, then let the wine reduce for about 5 minutes. Stir in lentils, add bay leaves, then pour in the stock and bring to a boil. Cover pot and reduce heat to a low simmer. Cook, stirring occasionally, for about 30 minutes, until potatoes are tender.
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Step 4
Meanwhile, preheat oven to 220°C if fan-forced (240°C if conventional).
-
Step 5
Stir the Worcestershire and soy sauces through lentil mixture, along with a few grinds of black pepper. Mix the cornflour or gravy powder to a smooth paste with 2 tablespoons water, then add it to the lentils and stir gently for about 1 minute. Remove from heat and stir in peas and parsley.
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Step 6
Discard the bay leaves, then ladle the pie filling evenly into your ramekins. Allow to cool slightly.
-
Step 7
Drape thawed pastry over the ramekins. Pinch the edges into a decorative pattern, cut a little steam hole in the middle of each and brush the tops with milk.
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Step 8
Transfer to the oven and bake for 15-20 minutes, or until filling is bubbling and pastry is golden brown.
-
Step 9
Remove from the oven and allow to stand for a couple minutes before serving.
Recipe: Taste for Life
More sugar-free options
Double Potato, Mushroom & Lentil Pot Pies
Directions
35 mins to prep
70 mins to cook
-
Step 1
Take puff pastry out of the freezer and allow to thaw slowly in the fridge while you make pie filling. Also arrange 4 ramekins (each 1 1/2-2 cups in capacity) on a baking tray, ready for filling.
-
Step 2
In a large, heavy-based stock pot, heat olive oil over medium heat. Add celery, carrots and onion and sauté for 5 minutes, or until softened. Add mushrooms and garlic and cook for a further 3-4 minutes, until mushrooms are tender. Sprinkle in dried sage and ground coriander and stir well. Add thyme sprigs, rosemary, potatoes and sweet potato, and give everything a good mix.
-
Step 3
Increase the heat to medium-high and, when the pan is sizzling, pour in the wine. Stir well to deglaze pan, then let the wine reduce for about 5 minutes. Stir in lentils, add bay leaves, then pour in the stock and bring to a boil. Cover pot and reduce heat to a low simmer. Cook, stirring occasionally, for about 30 minutes, until potatoes are tender.
-
Step 4
Meanwhile, preheat oven to 220°C if fan-forced (240°C if conventional).
-
Step 5
Stir the Worcestershire and soy sauces through lentil mixture, along with a few grinds of black pepper. Mix the cornflour or gravy powder to a smooth paste with 2 tablespoons water, then add it to the lentils and stir gently for about 1 minute. Remove from heat and stir in peas and parsley.
-
Step 6
Discard the bay leaves, then ladle the pie filling evenly into your ramekins. Allow to cool slightly.
-
Step 7
Drape thawed pastry over the ramekins. Pinch the edges into a decorative pattern, cut a little steam hole in the middle of each and brush the tops with milk.
-
Step 8
Transfer to the oven and bake for 15-20 minutes, or until filling is bubbling and pastry is golden brown.
-
Step 9
Remove from the oven and allow to stand for a couple minutes before serving.
You will need
Serves 4
- 4 sheets frozen dairy free pastry
- 2-3 tablespoons olive oil
- 3 celery stalks, finely diced
- 2 carrots, halved lengthwise and cut into 5 mm thick half moons
- 1 large golden onion, finely diced
- 3-4 large field mushrooms, cut into large wedges or sliced
- 3 cloves garlic, crushed
- 1 teaspoon dried sage
- 1 teaspoon ground coriander
- 3 sprigs thyme
- 1 teaspoon finely chopped rosemary
- 3 waxy potatoes, peeled and diced into 2-3 cm cubes
- 1 small sweet potato, peeled and diced into 1-2 cm cubes
- 1 cup red wine
- 2 x 400 g tins lentils, drained but not rinsed
- 2 bay leaves
- 2 1/2 cups vegan beef-style stock
- 1/3 cup vegan Worcestershire sauce
- 2 tablespoons soy sauce or tamari
- 1 heaping tablespoon cornflour (or vegan instant gravy powder)
- 1 cup fresh or frozen peas
- 2-3 tablespoons roughly chopped parsley
- Dairy-free milk, for brushing