Lentil, Leek & Mushroom Pie

Decided to give Meatless Monday a shot this week, but still wanted something hearty and wholesome for dinner.  Having made many meat pies before, I figured I would give a vego option a go.  This recipe, with the combination of fresh and dried mushrooms and red wine gives you a good depth of flavor while the puff pastry adds some crunch.  If you’re a committed carnivore this pie should satisfy your primal urges, while giving you that feel-good factor of saving the Earth, one pie at a time.

I whizzed up the mirepoix in a food processor, however I think in future I would roughly chop the veg to add a little texture to the final dish.

Oh, and if you want to make this dish vegan, feel free to top the pie with mash potato instead of puff pastry.

-alex

IMGP5403Ingredients:

  • 2 leeks, cleaned thoroughly and roughly chopped
  • 2 medium carrots, roughly chopped
  • 2 sticks celery, roughly chopped
  • 5 cloves garlic, roughly chopped
  • 3 tbsp olive oil plus 1 tbsp for mushrooms
  • 300 ml veggie stock
  • 100 g dried shiitake mushrooms OR 30 g dried porcini, re-hydrated in boiling water for 30 minutes, save the steeping liquid and dice the mushrooms finely
  • 500 g good quality fresh mushrooms, thickly sliced
  • 2 cups baby spinach
  • 1 cup dried puy lentils, cooked as per instructions OR any other lentils that can hold their shape
  • 2 sheets frozen puff pastry
  • 2 cups good red wine
  • 2 tbsp tomato paste
  • 2 tbsp Dijon mustard
  • 2 bay leaves
  • 5 sprigs thyme
  • finely chopped parsley to garnish
  • salt and pepper, to season

Lentil PieMethod:

Begin by making the sauce. Cook off the celery, carrot, leek and garlic with the olive oil in a large, heavy based saucepan over medium heat until coloured, stirring occasionally. Approximately 15 minutes.  Add red wine and reduce over high heat for 5 minutes, or until reduced by 2/3. Add veggie stock, re-hydrated dried mushrooms and their liquid, tomato paste, Dijon mustard, thyme and bay leaves. Bring to a boil and turn down to a simmer. Simmer until liquid has reduced by 1/2. At this point pre-heat oven to 200°C.

Lentil Pie_2Meanwhile fry off mushrooms in a pan over high heat. Add olive oil to pan, just before oil smokes add mushrooms. Fry for about 2 minutes each side or until well coloured, season to taste. Set aside.

Lentil Pie_1 Remove any large herbs from sauce.  Once sauce has reduced add fried mushrooms, cooked lentils and baby spinach, mix well and season to taste.  Remove puff pastry from the freezer to defrost slightly.

Lentil Pie_3Add pie filling to one large pie dish, or several individual ramekins until nearly full. Rub rim with water and place over puff pastry in one layer to cover dish, pinching slightly around the edge to form a seal.  Cut an X in the middle of the puff pastry to allow steam to escape. Brush puff pastry with milk or whisked egg and bake in oven until golden, crispy crust forms, 20 – 30 minutes. Garnish with parsley.  Can be eaten as a standalone dish or with a green salad on the side.

note: the pie can be frozen once constructed, prior to baking. Before cooking, defrost and bake until piping hot and golden crust.

Lentil Pie_2

 

Lentil, Leek and Mushroom Pie