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 & Lentil Pie with Mash & Balsamic Side Salad
A comforting pie made with fibre-rich lentils and earthy portobello & chestnut mushrooms. Mash tops the pie, grilled until golden. A side of salad dressed with tangy balsamic vinegar adds extra freshness.
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 40g mixed salad leaves
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 253g bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 2 portobello mushrooms
- 120g chestnut mushrooms
- 1 carrot
- 1 onion
- 2 large potatoes
Nutritional Information
Calories: 627
Protein: 20g
Carbs: 80g
Fat: 22g
Ingredients
- 2 tbsp thickened aged balsamic vinegar (use half) (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 2 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 carrot (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 253g bijoux verts lentils in salted water (use half) (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 1 onion (use half)
- 2 large potatoes
- 120g chestnut mushrooms (use half)
- 40g mixed salad leaves (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 portobello mushrooms (use half)
Nutritional Information
Calories: 809
Protein: 24g
Carbs: 119g
Fat: 23g
Mushroom & Lentil Pie with Mash & Balsamic Side Salad
A comforting pie made with fibre-rich lentils and earthy portobello & chestnut mushrooms. Mash tops the pie, grilled until golden. A side of salad dressed with tangy balsamic vinegar adds extra freshness.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, an ovenproof dish, a peeler, a sieve, a masher & a measuring jug
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
- Meanwhile, thinly slice the onion. Cut the carrot into 1/2cm half-moons (peel optional). Thinly slice the chestnut and portobello mushrooms
- Heat the medium frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and carrot and cook for 5-7 mins, until softening. Season with salt and pepper. Add the mushrooms and cook for a further 5 mins
Make the pie filling
- Drain and rinse the lentils
- Add the sundried tomato paste, garlic herb paste, lentils, passata and 100ml water (50ml for 1 person) to the pan
- Simmer for 4-5 mins, until thickened slightly. Season with salt and pepper
- Stir through half the balsamic vinegar and half the nutritional yeast. Season to taste, then transfer to the ovenproof dish
- Turn the grill to high (240C)
Grill & plate up
- Return the potatoes to the saucepan and mash with 1 tbsp oil and a pinch of salt and pepper
- Top the pie filling with the mash and spread evenly. Use a fork to scrape lines onto the topping, sprinkle with the remaining nutritional yeast and grill for 8-10 mins, until golden
- Share the pie between plates, with the salad leaves alongside. Drizzle over the remaining balsamic vinegar
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!
By signing up to our mailing list you agree to the terms of our Privacy Policy.