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
- 60g chestnut mushrooms (use half)
- 90g Tenderstem broccoli (use half)
-
1 tbsp wholegrain mustard (use half) (Mustard)(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
-
1 tbsp nutritional yeast (use half)(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
-
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 large potatoes
-
253g bijoux verts lentils in salted water (use half)(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 1 leek (use half)
- 2 garlic clove
Allergens
Contains:
Mustard, Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 77Kcal | 736Kcal |
| 323kJ | 3081kJ | |
| Fat | 2.1g | 20g |
| of which saturates | 0.3g | 3.1g |
| Carbohydrates | 11g | 108g |
| of which sugars | 1.2g | 12g |
| Protein | 2.4g | 23g |
| Salt | 0.24g | 2.3g |
| Fibre | 2.3g | 22g |
Ingredients
Ingredients
- 90g Tenderstem broccoli
-
1 tbsp wholegrain mustard (Mustard)(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 60g chestnut mushrooms
- 2 garlic clove
- 1 leek
- 2 large potatoes
-
253g bijoux verts lentils in salted water(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
-
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.)
- 2 tbsp tomato purée
-
1 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
Allergens
Contains:
Mustard, Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 73Kcal | 549Kcal |
| 307kJ | 2297kJ | |
| Fat | 2.6g | 20g |
| of which saturates | 0.4g | 2.9g |
| Carbohydrates | 9g | 68g |
| of which sugars | 1.3g | 9.7g |
| Protein | 2.5g | 19g |
| Salt | 0.31g | 2.3g |
| Fibre | 2.4g | 18g |
Vegan
1/3 daily fibre
5 plants
Low sat fat
Lentil & Mushroom Pie with Mustard Mash & Tenderstem Broccoli
You'll cook 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 mustard mash and bake till golden and bubbling. It's the ultimate vegan winter warmer.
Cooking Instructions
Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium baking dish, a peeler, a sieve, a masher & a measuring jug
Get started
- 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 chop or crush the garlic. Thinly slice the mushrooms. Trim the broccoli
Start the filling
- Heat the large frying pan with 1 tbsp olive oil on medium-high heat. Once hot, add the mushrooms and cook for 3-4 mins, until starting to brown. Add the leek and cook for another 4-5 mins, until soft and golden. Season with salt and pepper
- Add the garlic and tomato puree and cook for another 1 min
Simmer the filling & make the mash
- Drain and rinse the lentils, then stir into the pan, along with the gravy and 150ml hot water (75ml 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
- When ready, add 1 tbsp olive oil, half the mustard and a pinch of salt and pepper to the potato, then mash until smooth
- Preheat the grill to high (240C)
Time to grill
- Stir the remaining mustard and half the nutritional yeast into the lentils. Season to taste
- Transfer the lentil mixture to the medium baking dish. Top with the mash and spread evenly. Use a fork to scrape lines onto the topping. Sprinkle over the nutritional yeast
- Add the broccoli to the foil-lined tray and toss with 1 tsp olive oil, salt and pepper
- Grill together for 8-10 mins, until the pie is bubbling and the broccoli is golden
Plate up
- Share the mushroom lentil pie between plates, with the broccoli alongside
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.
By signing up to our mailing list you agree to the terms of our Privacy Policy.