Double Potato, Mushroom & Lentil Pie

🛒 Ingredients

• #Pastry;
• 1 sheet vegan shortcrust pastry — thawed if frozen
• 1 sheet vegan puff pastry — thawed if frozen
• 2 tablespoons plant-based milk — for glazing
• #Filling;
• 1 medium potato — peeled, diced small
• 1 medium sweet potato — peeled, diced small
• 250 grams mushrooms — chopped into chunks
• ¾ cup dry brown or green lentils — rinsed
• 1 onion — finely chopped.. 2 cloves garlic — minced
• 1 carrot — diced small.. ½ cup frozen peas
• 2 tablespoons tomato paste.. 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme.. 1 teaspoon dried rosemary
• ½ teaspoon black pepper.. ¼ teaspoon salt — adjust to taste
• 2 cups vegetable stock
• 1 tablespoon cornstarch mixed with 3 tablespoons cold water — to thicken
• 1–2 tablespoons neutral oil — for sautéing
• Poppy seeds — optional, for sprinkling

👩‍🍳 Instructions

1. 1

   Cook lentils: Rinse lentils well. Place in a small pot with water, bring to a boil then simmer for 15–20 minutes until tender but holding shape. Drain and set aside. Do not overcook until mushy.

2. 2

   Sauté base: Heat oil in a large pan over medium heat. Add onion and cook 5 minutes until soft. Add garlic and cook 1 minute more. Add mushrooms and cook 5–6 minutes until browned and juices are released.

3. 3

   Simmer filling: Add potato, sweet potato, carrot, tomato paste, soy sauce, balsamic vinegar, thyme, rosemary, salt, and pepper. Stir for 1 minute. Pour in stock. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until potatoes are just tender.

4. 4

   Thicken the sauce: Stir in cornstarch slurry. Simmer 2–3 minutes until sauce thickens nicely. Fold in cooked lentils and frozen peas. Taste and adjust salt or pepper. Set aside to cool slightly — warm filling prevents pastry from turning soggy.

5. 5

   Prepare oven and dishes: Preheat oven to 200°C (fan-forced 180°C). Lightly grease pie dishes. Line base and sides with shortcrust pastry, pressing gently into place. Trim excess pastry.

6. 6

   Assemble the pie: Spoon warm filling into the pastry-lined dishes. Lay puff pastry sheet over the top. Press edges firmly together to seal well. Cut off any extra pastry. Cut a small steam hole in the centre of the top.

7. 7

   Bake: Brush the top generously with plant milk for a golden finish. Sprinkle with poppy seeds if using. Bake for 35–40 minutes until deep golden brown, pastry is puffed, and filling is bubbling through the vent.

8. 8

   Serve: Let rest 5–10 minutes before slicing — this allows the sauce to set. Delicious on its own or served with steamed greens, salad, or vegan mashed potato.