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Kelly’s Mushroom & Lentil Pie

Vegetarian & Vegan friendly
Prep & cook time: 70 minutes
Serves 4-6

This cosy vegan dish is my ideal comfort food. Full of gorgeous, rich flavour. It’s simple to put together and freezes well. A fantastic recipe to add to your repertoire.



Pie Filling

1 onion, diced finely
4 garlic cloves, diced finely
1 carrot medium, peeled and diced
1 celery stalk, finely diced
1 tsp dried thyme leaves
1 tsp rosemary leaves, finely chopped
250g portobello mushrooms, cut into cubes
2 ½ cups Alison’s Pantry quick-cook green lentils*
1 litre vegetable stock
1 x 400g tin chopped tomatoes
1 tsp slightly heaped cornflour
2 tbsp tamari
½ cup peas
¾ cup Alison’s Pantry walnuts, roughly chopped

Kumara Top

2 medium orange kumara
3 tbsp olive oil
¼ cup coconut cream (may need to add a little more to achieve a smooth mash)
¼ cup Alison’s Pantry sliced natural almonds
Olive oil for sautéing
Sea salt and cracked black pepper


Heat olive oil in a large saucepan over medium heat. Add onions, garlic, carrots and celery. Cook until the onions are soft and translucent. Add the dried thyme and rosemary. Cook for a further minute. Add the mushrooms and cook for a few minutes until softened and glossy.

Add the lentils, stock, water and tinned tomatoes. Bring to a boil and then reduce to a simmer for 25-30 minutes, stirring regularly, until reduced.

Combine the cornflour with a small amount of water to make a paste. Add to the saucepan along with the tamari and peas. Stir well. Reduce the heat to low and cook for a further 15 minutes until the sauce is thick and glossy. Add the chopped walnuts. Taste and season generously with sea salt and cracked black pepper. Remove from the heat and put aside.

Peel and chop the kumara into cubes. Steam until very tender. Mash with the olive oil and coconut cream until smooth. Season to taste.

Preheat oven to 180° Celsius

Pour lentil and mushroom mix into an ovenproof casserole dish (you can make one large pie or several smaller ones). Top with the mashed kumara and scatter the sliced almonds on top. Bake for 20 minutes until crisp on top.

Note: If you are not using the Alison’s Pantry Quick-Cook Green Lentils, you can achieve the same result by using 2 cups of Alison’s Pantry Brown Lentils. Increase the amount of stock to 6 cups and increase the simmer time by 20 minutes.


Ideas to make more of the dish

  • Leftovers can be stored in an airtight container in the fridge for up to 3 days. The cooked lentils can be frozen for up to 3 months.
  • The lentils and mushrooms make an incredibly delicious vegetarian ‘mince’ on toast.
  • Use the lentils as a tasty filling in a vegetarian lasagna or moussaka.
  • Create a more decadent pie topping by replacing the kumara mash with a sheet of good quality store-bought puff pastry. Bake until golden brown.