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 mashCourse: MainDifficulty: Easy
This mushroom and lentil pie recipe incorporates four of your five a day and is packed with fibre, protein and vitamins!
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)
Sprinkle of cheese
- 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.
- Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc.
You might like this Eat Well For Less cookbook which features lots of delicious family meals on a budget. MORE INFO