The Best Lentil, Onion And Mushroom Pie
Lentil, onion and mushroom pie is a vegetarian dish that is hearty, easy to make and delicious. This recipe uses shortcrust pastry for the crust, making it perfect for a winter meal. The combination of lentils, onions and mushrooms makes for a satisfying pie that will please even the meat eaters in your family.
Lentil and mushroom savoury pie filling
A mushroom onion and lentil pie is a delicious and hearty dish that’s packed with flavour. It’s a quick, easy and healthy way to feed your family. The mushroom onion lentil filling creates an earthy base which can be flavoured in many ways to create unique dishes. It’s made by adding some herbs, spices, and balsamic vinegar for a real zing of flavour. Why not experiment further by adding vegetables like peas or sweetcorn too? Whether you want something simple to enjoy the flavours of individual ingredients or are feeling adventurous with combination ideas, this mushroom onion lentil pie filling has you covered!
Ingredients
For 4 servings, you will need the following:
- 2 tbsp Olive Oil
- 2 Onions (Finley Sliced)
- 200 g Button Mushrooms (Sliced)
- 1 Clove of garlic (chopped)
- 1 tbsp Fresh Rosemary (finely chopped )
- 1 tbsp Fresh Sage (finely chopped)
- 2 tbsp Balsamic Vinegar
- Cayenne Pepper (pinch of)
- 1 x 400g Green Lentils (tinned)
- 1 tbsp Tomato Puree
- 1 tsp Marmite
- 1 tbsp Flour
- 4 tbsp Milk
- Salt and Pepper (to season)
Shortcrust Pastry
- 250 g Plain Flour
- 125 g Butter (chopped into cubes)
- 3 tbsp Cold Water
How to make mushroom, onion and lentil pie with shortcrust pastry
Pie Filling
Shortcrust Pastry
Serving suggestions
Serve with steamed or roasted vegetables or a green salad. Or, for something more comforting, add some chips or loaded fries.
The Best Lentil, Onion And Mushroom Pie
Equipment
Ingredients Â
- 2 tbsp Olive Oil
- 2 Onions (Finley Sliced)
- 200 g Button Mushrooms (Sliced)
- 1 Clove of garlic (chopped)
- 1 tbsp Fresh Rosemary (finely chopped )
- 1 tbsp Fresh Sage (finely chopped)
- 2 tbsp Balsamic Vinegar
- Cayenne Pepper (pinch of)
- 1 400g Green Lentils (tinned)
- 1 tbsp Tomato Puree
- 1 tsp Marmite
- 1 tbsp Flour
- 4 tbsp Milk
- Salt and Pepper (to season)
Shortcrust Pastry
- 250 g Plain Flour
- 125 g Butter (chopped into cubes)
- 3 tbsp Cold Water
InstructionsÂ
Pie Filling
- Heat olive oil in a large frypan over medium heat. Cook onions until deep golden brown (about 15 minutes). Push onions to one side of the pan, then add mushrooms. Once mushrooms have started to brown, season with salt, then stir to combine with the onions. Add garlic, rosemary, sage, cayenne pepper and a good grind of black pepper, and cook for another few minutes.
- Add balsamic vinegar to the pan and stir until the liquid has mostly evaporated. Add lentils, tomato paste and marmite, and stir to combine. Sprinkle 1 tablespoon of flour, and stir to combine. Cook for a few minutes, stirring often.
- Add the milk to the pan and stir to combine. Cook for another few minutes, stirring, until the mixture is dark, glossy and thick. The final consistency should be like a thick gravy. If the mixture is too thick, add some more milk.Â
Shortcrust Pastry
- Preheat oven to 180°c Fan (390°F). Add the flour to a bowl and rub in the butter until like fine breadcrumbs. Add the cold water and mix in until it forms a dough. Roll out onto a floured surface to about 1cm thick. Get the serving dish or tin and place it upside down on the pastry. Cut around the dish with a knife to give you the right size to cover the pie.
- Add the filling to the tin and cover with the shortcrust pastry. Pierce two holes in the middle and decorate with any leftover pastry. Brush with milk or a beaten egg and bake in the oven for 30 minutes.
