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.
Hearty Lentil & Mushroom Pie with Cauliflower Mash
Classic comfort flavours simmer away in this warming pie! We've got full-of-fibre lentils, earthy carrots, mushrooms and plenty of garlic. Top with a fluffy cauliflower mash and bake till golden and bubbling! Delish.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 506 x bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 handful of fresh flat-leaf parsley
- 240g chestnut mushrooms
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 onion
- 2 large potatoes
- 1 carrot
- 1 cauliflower
Nutritional Information
Calories: 449
Protein: 17g
Carbs: 53g
Fat: 18g
Hearty Lentil & Mushroom Pie with Cauliflower Mash
Classic comfort flavours simmer away in this warming pie! We've got full-of-fibre lentils, earthy carrots, mushrooms and plenty of garlic. Top with a fluffy cauliflower mash and bake till golden and bubbling! Delish.
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Bring a large saucepan filled with salted water to a boil
- Pull out a peeler, a large ovenproof dish, a large frying pan, a masher, a sieve & a measuring jug
Get started
- Peel and dice the potatoes into 3cm chunks. Remove any leaves from the cauliflower and cut into small florets
- Add the potatoes to the saucepan and simmer for 18-20 mins, until softened
Prep the veg
- Add one-third of the cauliflower to the large ovenproof dish. Toss with 1 tbsp oil and a pinch of salt and pepper. Grill for 12-14 mins, until lightly charred and softened
- Meanwhile, dice the carrot into 1cm chunks (peel optional). Finely dice the onion. Thinly slice the mushrooms
Simmer the filling
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the carrot and cook for 3-4 mins, then add the mushrooms and onion and cook for 5-6 mins, until softened and golden. Season with salt and pepper
- Meanwhile, drain and rinse the lentils
- Add the garlic herb paste to the veg and cook for 1 min, then add the passata, sundried tomato paste, lentils and 50ml water. Bring to the boil and simmer for 3-4 mins, add a splash of water if needed. Season to taste
Mash & grill
- In the last 5-6 mins of the potatoes cooking, add the remaining cauliflower to the saucepan and simmer until soft. Once cooked, drain together and return to the pan. Mash with the mustard and 1 tbsp oil. Season with a pinch of salt and pepper
- When ready, spoon the lentil filling over the grilled cauliflower. Sprinkle over the nutritional yeast. Top evenly with the mash
- Grill for 8-10 mins, until golden and bubbling
Plate up
- Finely chop the parsley
- Serve the lentil mushroom pie onto plates. Sprinkle with the parsley to finish
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