Mushroom and Creamy Lentil Puff Pastry Pie

This recipe is a great budget friendly option that is perfect for this kind of cold, wet weather – easily shared at a dinner party with friends or cooked in bulk and kept in the fridge for a few days and eaten at your leisure.

I can’t quite remember where this recipe even came from, it’s been an amalgamation of online recipes, watching my Mum make this as a child and more own tweaks and amendments as I’ve refined my tastes in the kitchen.

I would highly advised buying the ready-to-roll puff pastry from the shops, both for ease, convenience and quality. If you want to make your own pastry then I’m afraid you’re on your own as I’ve never even attempted it and wouldn’t know where to point you..!!


Serve this with roasted Setanta potatoes, a side of quick pan-fried greens (PSB recommended) and a thin gravy. Alternatively, add a green salad and side of  potato salad if you’re saving this for the summer months.

  • 2 tablespoons vegan block
  • 1 leek or a few stems of celery
  • 1 brown onion
  • 3 cloves garlic
  • 200g mushrooms (chestnut and a few shiitake if you’ve got them)
  • 2-3 bay leaves
  • Kale
  • 1 x 400g tin of brown lentils (or equivalent cooked from dry)
  • Grated nutmeg
  • 1 tablespoon plain flour
  • 150ml non-dairy milk
  • 150ml non-dairy cream
  • Wholegrain mustard
  • A dollop of yeast extract or miso or glug of soya sauce
  • Vegetable stock
  • Ready-to-roll puff pastry


Heat the butter in a large frying pan. Slice the onions, garlic, leeks, celery and cook gently on a low heat until they start to soften and colour. Whilst they are cooking, slice the mushrooms into fairly large pieces (you don’t want to lose them in the mixture so they should stand out amongst the lentils) and add them to the pan with the bay leaves. Let the mushrooms cook for while so that they release all their liquid. Shred the kale and add it to the pan to soften. Drain and rinse the lentils and add them to the pan. Grate the nutmeg and add it to the mixture along with the flour. Mix well to combine and let it cook for a few minutes. Then add the milk, cream, mustard, umami-ness element, stock powder and salt and pepper to taste. Cook for 5-10 minutes until the liquid thickens up. Adjust as necessary – more liquid, more flour (careful! Do this very gradually as it takes a little while to start thickening and you don’t wan to go too far) more flavourings etc.

Pour straight into your casserole dish. Roll out the puff pastry and cut it to size. Score the pastry with the pattern of your choice, avoiding cutting all the way through though (we’ll add some steam holes later don’t worry). Lay the pastry on top of your mixture (it’s a good guide to brush the tin with a little glaze so it doesn’t cement to the dish). Close off the edge of the pastry by crimping either with your fingers or the back of a fork and add some small steam holes in the centre. Brush the pastry with your glaze – I use a mixture of oil, non-dairy milk and soya sauce to give it a deep golden colour.

Cook for 25-30 minutes or until the top is golden brown and the pastry is crisp rather than soggy. Serve in the way you choose – suggestions above – and enjoy!