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.
Mushroom & Chestnut Pie with Herby Mash & Balsamic Salad
A comforting pie made with fibre-rich lentils and earthy chestnuts & mushrooms. Herby mash tops the pie, grilled until golden. A side of salad dressed with tangy balsamic vinegar adds extra freshness.
2/3 daily fibre
9 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 80g mixed salad leaves
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200g passata (tomatoes, salt, citric acid)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 160g chestnuts
- 506 x bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 240g chestnut mushrooms
- 2 carrot
- 1 onion
- 4 large potatoes
Nutritional Information
Calories: 582
Protein: 19g
Carbs: 90g
Fat: 14g
Mushroom & Chestnut Pie with Herby Mash & Balsamic Salad
A comforting pie made with fibre-rich lentils and earthy chestnuts & mushrooms. Herby mash tops the pie, grilled until golden. A side of salad dressed with tangy balsamic vinegar adds extra freshness.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, an ovenproof dish, a peeler, a masher, a measuring jug & a sieve
Get the potatoes on
- Peel and dice the potatoes into 3cm chunks, then add to the saucepan
- Simmer for 15-18 mins, until soft, then drain
Prep & soften the veg
- Finely dice the onion. Dice the carrots into 1cm chunks (peel optional). Thinly slice the mushrooms
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and carrot, and cook for 4-5 mins, until softening
- Add the mushrooms, and cook for a further 5-6 mins. Season with salt and pepper
Simmer the filling
- Meanwhile, drain and rinse the lentils. Roughly chop the chestnuts
- Add the sundried tomato paste, lentils, passata and chestnuts to the pan. Stir in the stock powder and 100ml water
- Simmer for 7-10 mins, until thickened slightly. Season with salt and pepper
- Stir through half the balsamic vinegar, then transfer to the ovenproof dish
Time to grill
- Heat the grill to high (240C)
- Return the potato to the pan and mash with 1 tbsp olive oil, the garlic herb paste and a pinch of salt and pepper
- Top the chestnut lentil mix with the mash and spread evenly. Use a fork to scrape lines onto the topping. Grill for 6-8 mins, until golden
Plate up
- Serve the mushroom chestnut pie onto plates. Serve the salad leaves alongside, drizzled with the remaining balsamic vinegar
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