Lentil and Mushroom Pie
I’d like to share some recipes from Triumph of the Lentil on here, and thought I would start with what we had for dinner tonight. This pie is really delicious, the filling is a simple combination of savoury ingredients with a hearty wholegrain crust.
Depending on what you serve it with, it can either be an impressive dish for guests or a simple and comforting family meal. I generally make this as four individual pot pies, we have one each on the first night, and there is enough filling and crust mixture left to bake another two later in the week.
Makes 4 serves. Kitchen time 20 minutes. Total time 40-70 minutes
Gluten-free option, no specialty ingredients, low fat option, nightshade-free, under 45 minute option
It can be made in under 45 minutes, if the crust is blind-baked and then topped with the hot filling.
2 cups dry brown lentils
water, for cooking
For the pastry:
1 1/2 cups wholemeal wheat or gluten free flour
1 cup barley, wholemeal spelt, wholemeal wheat or gluten free flour
1/4 teaspoon salt
1/2 cup oil (melted coconut, olive or sunflower)
1/4-1/2 cup cold water, as needed
2 medium onions, cut into half moons
250g (8.8oz) mushrooms, sliced (1 heaped dinner plate, after slicing)
1/2 cup vegan red wine (or lentil cooking water plus 1 tablespoon red wine vinegar)
salt, to taste
optional pinch of kelp
cracked pepper, to taste
4-5 medium leaves kale or silverbeet (chard), ripped into small pieces
optional 2 tablespoons nutritional yeast (savoury yeast flakes)
Bring the lentils and water to the boil, reduce the heat and simmer for 30-40 minutes, until the lentils are tender.
Preheat the oven to 160-200c (320-390f).
Prepare the pastry by mixing the flours and the salt together. Stir through the oil and then crumble with your fingers until it is evenly mixed in. Add the water, a little at a time, until the dough sticks together without easily crumbling apart. Refrigerate while you prepare the rest of the recipe. If you wish to make this as an under 45 minute meal, bake the pastry now by pressing it into a pie plate or springform pan and baking it for 10-20 minutes, until golden. Keep it warm in the oven while you prepare the filling.
When the lentils have cooked, sauté the onion over medium heat until tender and fragrant. Add the mushrooms and sauté for a few more minutes, until they start to break down and change the colour of the onions. Add the red wine or water, salt, kelp, pepper, lentils and kale and bring to the boil. Reduce heat and simmer for 2 minutes or more. You may have to add a little more water.
Place the filling in individual bowls or a lasagne dish and top with the pastry and bake for 20 minutes, until the pastry is cooked.
Serve with a red wine reduction and some truffle oil, if you want to impress guests, or some tomato sauce for an Aussie chip shop taste.
Low fat option: Cook and mash potatoes according to the directions for shepherds pie (page 63) and use this to top the pies with.
Posted on June 26, 2011, in Recipes and tagged gluten-free, low fat, nightshade-free, no specialty ingredients, soy-free, under 45 minute option, vegan, vegetarian. Bookmark the permalink. Leave a comment.