The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 tbsp cornflour
- 180g Tenderstem broccoli
-
4 tbsp sundried tomato paste
-
4 tsp garlic, rosemary and thyme paste
-
10g veg stock powder
- 80g chestnuts
- 4 large potatoes
- 1 leek
- 2 carrot
- 120g chestnut mushrooms
-
506 x bijoux verts lentils in salted water
- 1 handful of fresh flat-leaf parsley
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 83Kcal | 446Kcal |
| 349kJ | 1867kJ | |
| Fat | 2.4g | 13g |
| of which saturates | 0.3g | 1.8g |
| Carbohydrates | 13g | 69g |
| of which sugars | 2.4g | 13g |
| Protein | 2.6g | 14g |
| Salt | 0.4g | 2.1g |
| Fibre | 3.0g | 16g |
Mushroom & Lentil Pie with Mashed Potato & Grilled Broccoli
What's better than a comforting pie on a cold weeknight? In this vegan pie, earthy full-of-fibre lentils soak up flavour from mushrooms and sundried tomato. Silky mashed potato tops it all off. Nutty broccoli on the side to up the veg.
Cooking Instructions
Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium ovenproof dish, a sieve, a masher, a measuring jug & a peeler
Get started
- Peel and dice the potatoes into 3cm chunks. Add to the saucepan and simmer for 15-18 mins, until soft, then drain and return to the pan
- Meanwhile, trim and thinly slice the leek into 1/2cm half-moons. Dice the carrots into 1cm chunks (peel optional). Finely dice the mushrooms and chestnuts
Start the filling
- Heat the large frying pan with 1 tbsp olive oil on high heat. Once hot, add the mushrooms and cook for 2-3 mins, until golden. Reduce the heat to medium-high then add the leek and carrot. Cook for 3-4 mins, until starting to soften. Season with salt and pepper
- Drain and rinse the lentils. Dissolve cornflour in the measuring jug with 100ml cold water, then stir in the stock and 100ml hot water
Simmer simmer
- Add the garlic & herb paste, sundried tomato paste and chestnuts to the veg. Cook for another 1 min
- Add the stock mix and lentils. Bring to a boil, then simmer for 3-4 mins, until the sauce is thick and coating the lentils. Season with salt and pepper
- Finely chop the parsley. Trim the broccoli then cut into thirds
Make the mash
- When ready, mash the potatoes until smooth, then stir in half the parsley, 1 tbsp olive oil and a pinch of salt and pepper
- Preheat the grill to high (240C)
- Stir the remaining parsley into the lentils. Season to taste. Add a splash of water if the sauce becomes too thick
Grill & plate up
- Transfer the lentil mixture to the medium ovenproof dish, top with the mash and spread evenly. Use a fork to scrape lines onto the topping
- Add the broccoli to the foil-lined baking tray, drizzle with 1 tsp olive oil and season with salt and pepper. Grill the pie and broccoli together for 8-9 mins, until the pie is golden and the broccoli is soft
- Serve the mushroom & lentil pie onto plates, with the broccoli alongside
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