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.
Lentil & Mushroom Pie with Golden Potatoes
Kids will love this rich veggie bake. Loaded with earthy mushrooms, nutty lentils and fragrant thyme. Add extra vitamins with a handful of kale. Top it with delicious layers of potato and a 'cheesy' crumb. Green beans on the side to pack in even more veg for the family!
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh thyme
- 3 large potatoes
- 1 onion
- 4 garlic clove
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 240g chestnut mushrooms
- 460g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 240g green beans
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 20g dried porcini mushrooms
- 80g sliced kale
Nutritional Information
Calories: 434
Protein: 15g
Carbs: 51g
Fat: 17g
Lentil & Mushroom Pie with Golden Potatoes
Kids will love this rich veggie bake. Loaded with earthy mushrooms, nutty lentils and fragrant thyme. Add extra vitamins with a handful of kale. Top it with delicious layers of potato and a 'cheesy' crumb. Green beans on the side to pack in even more veg for the family!
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Dissolve the stock cube in a jug with 200ml boiling water, add the dried porcini mushrooms, then set aside to infuse. Thinly slice the potatoes into 1/2cm thick rounds. Place them in a saucepan and cover with lightly salted boiling water. Simmer for 10-15 mins, until soft, then drain.
- Finely chop or crush the garlic. Finely dice the onion. Thinly slice the chestnut mushrooms. Drain and rinse the lentils. Strip the thyme leaves from the stalks and roughly chop. Once soft, remove the porcini from the stock with a slotted spoon, reserving the liquid in the jug. Roughly chop the porcini.
- Make the pie filling; heat a large frying pan on medium heat with 2 tbsp oil. Add the onion and cook for 2 mins. Add the chestnut mushrooms and cook for 3 mins, then add the garlic and thyme (to taste). Cook for 2 mins, then add the chopped porcini, the soaking liquid, kale, lentils, sundried tomato paste and 100ml boiling water. Stir and simmer for 10 mins, until thickened. Season with black pepper.
- Transfer the filling into an ovenproof dish. Top with a layer of cooked potato slices. Sprinkle with the nutritional yeast, a pinch of sea salt and black pepper. Drizzle with 1 tbsp oil. Bake in the oven for 20 mins, until the potatoes are golden.
- Meanwhile, rinse the potato saucepan. Trim the green beans. Place in the saucepan and cover with boiling water. Boil for 3-4 mins, until cooked, then drain.
- Serve the lentil and mushroom pie with the green beans on the side.
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