Highly recommend this yummy veggie pie which is just what we need on a cold winter’s day. Very inexpensive too. I have an admission to make. I made this, based on Chris Bavin’s recipe from Eat Well For Less (the TV programme) but we were so hungry that we ate it straightaway – completely forgetting to take a photo to show you (apologies). So the image below is the closest I could find to what this recipe actually looks like (minus the peas)…

Mushroom and Lentil Pie with root vegetable mash

Recipe by Eat Well For Less, tried, tweaked & tasted by GraceCourse: MainDifficulty: Easy

Servings

servings

Total time

minutes

This mushroom and lentil pie recipe incorporates four of your five a day and is packed with fibre, protein and vitamins!

Ingredients

1 onion, chopped
2/3 garlic cloves
Chestnut mushrooms, peeled and quartered (200 – 300g)
Tin green lentils
Whipping cream, 1tbsp ( I used about 4tbsp as I love cream)
Wholegrain mustard, 1tbsp
160g spinach leaves (frozen spinach works well)
Chopped tarragon
Sprinkle of cheese

Directions

Make the topping by cutting up your choice of root vegetable, boiling until cooked and then mashing. Keep warm.
Finely slice the onion and chop up the garlic cloves.Fry them in a little olive oil until they are translucent.
Chop the mushrooms for the filling. Cut them thick so they don’t break apart while cooking. Then add them to the pan with the onions and let them cook for a few minutes until softened.
Add in the green lentils to the pan mixing them in with the mushrooms and onions. Then add the whipping cream.
Add the wholegrain mustard and spinach to the pan. Layer the spinach on the top and put the lid on, allowing it to steam and wilt down.
Add the contents of the pan to a pie dish and top with the mash. Use a fork to add lines across the mash if you like. Sprinkle the cheese on top.
Place the dish under the grill to brown. Wait a few minutes and voila, the dish is done.