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
- 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
35 mins to prep
70 mins to cook
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.
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.
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.
Meanwhile, preheat oven to 220°C if fan-forced (240°C if conventional).
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.
Discard the bay leaves, then ladle the pie filling evenly into your ramekins. Allow to cool slightly.
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.
Transfer to the oven and bake for 15-20 minutes, or until filling is bubbling and pastry is golden brown.
Remove from the oven and allow to stand for a couple minutes before serving.