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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Lentil & Mushroom Pie with Mustard Mash & Parsley
You'll mash up some classic flavours in this warming pie. Creamy lentils and earthy mushrooms transform into a satisfying stew, studded with carrot and leek. Top with a spring onion mustard mash and bake till golden and bubbling. It's the ultimate vegan winter warmer.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 tbsp tomato purée
- 150g vegetable gravy (Celery) (Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
- 1 handful of fresh flat-leaf parsley
- 253g bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 2 spring onion
- 120g chestnut mushrooms
- 2 large potatoes
- 1 leek
- 3 garlic clove
- 1 carrot
Nutritional Information
Calories: 542
Protein: 18g
Carbs: 73g
Fat: 17g
Ingredients
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 150g vegetable gravy (use half) (Celery) (Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
- 2 tbsp tomato purée (use half)
- 2 spring onion
- 2 large potatoes
- 1 handful of fresh flat-leaf parsley (use half)
- 253g bijoux verts lentils in salted water (use half) (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 1 carrot (use half)
- 120g chestnut mushrooms (use half)
- 1 leek (use half)
- 3 garlic clove
Nutritional Information
Calories: 735
Protein: 23g
Carbs: 114g
Fat: 17g
Lentil & Mushroom Pie with Mustard Mash & Parsley
You'll mash up some classic flavours in this warming pie. Creamy lentils and earthy mushrooms transform into a satisfying stew, studded with carrot and leek. Top with a spring onion mustard mash and bake till golden and bubbling. It's the ultimate vegan winter warmer.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium ovenproof dish, a peeler, a sieve, a masher & a measuring jug
Prep time
- Peel and dice the potatoes into 3cm chunks. Add the potatoes 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. Finely slice the spring onions. Dice the carrot into 1cm chunks (peel optional). Finely chop or crush the garlic. Thinly slice the mushrooms
Start the filling
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the mushrooms and cook for 3-4 mins, until starting to brown. Add the carrot, leek and three-quarters of the spring onion and cook for another 4-5 mins, until softened and golden. Season with salt and pepper
- Add the garlic and tomato puree and cook for another 1 min
Simmer simmer
- Drain and rinse the lentils, then stir into the pan with the gravy, half the mustard and 100ml hot water (50ml for 1 person). Bring to a boil, then simmer for 3-4 mins, until the sauce is thick and coating the lentils. Season with salt and pepper
Make the mash
- When ready, add 1 tbsp oil, the remaining mustard and a pinch of salt and pepper to the potatoes and mash until smooth. Stir in the remaining spring onion
- Preheat the grill to high (240C)
Grill & plate up
- Finely chop the parsley. Stir three-quarters of the parsley into the lentils. Season to taste
- Transfer the lentil mixture to the medium ovenproof dish. Top with the mash and spread evenly. Sprinkle over the nutritional yeast. Use a fork to scrape lines onto the topping
- Grill for 6-8 mins, until golden and bubbling
- Share the mushroom & lentil pie between bowls. Garnish with the remaining parsley
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