Any variation of a pot pie is bound to please — piping hot, hearty, nourishing, what’s not to love? But those little French lentils make for an extra satisfying, almost mince-like filling. Delicious messes will be made.
You will need
Serves 8
- 2 sheets puff pastry
- 50ml olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/2 bunch parsley stalks, chopped up (optional)
- 4 garlic cloves, diced
- 4 Swiss brown mushrooms or chestnut, diced
- 1 tablespoon flour
- 1 tin Roma tomatoes
- 2 bay leaves
- 2 tins French puy lentils
- 200ml vegetable stock
- Soy milk or plant-based butter, for brushing
- Nigella sativa, for garnish
- Salt and pepper
To serve:
- Serve with slaw or a side salad of your choosing
Recipe: Simon Toohey
Directions
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Step 1
Place the oil, onion, carrot, celery, parsley stalks (if using), and garlic into a pan and mix to combine. Season with a pinch of salt and pepper, and fry to get some colour.
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Step 2
Once the onion is starting to brown, mix in the mushrooms and then the flour and mix thoroughly together to cook off the rawness of the flour.
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Step 3
Add the tomatoes, bay leaves, lentils and stock, and cook until the mixture thickens to a gravy-like consistency. The amount of flour you add will determine how long you will need to cook the liquid down. Season with salt and pepper as needed.
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Step 4
Let your mixture cool down — you can pop it in the fridge to help it along.
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Step 5
Once the mixture has cooled, pour it into your baking dish. Lay your puff pastry over the top and use a fork to smush it against the edge of your pie tin or tray. Trim off the excess pastry and score a little cross in the centre of the pie to allow it to breathe while it bakes. Sprinkle with nigella seeds (this is mainly for visuals).
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Step 6
Cook for 40 minutes at 220°C or until the pastry is golden and flaky.
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Recipe: Simon Toohey
