Mushroom and Lentil Pie with root vegetable mash

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


Total time



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)

  • Chopped tarragon

  • 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.

Cook’s Tip

  • Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc.
This is how it looked before I added the spinach – as you can see, lots of scrummy cream!

You might like this Eat Well For Less cookbook which features lots of delicious family meals on a budget. MORE INFO