Hearty Mushroom & Lentil Mustard Pie (Vegetarian British Classic)

Say hello to your new favorite comfort food! Our Hearty Mushroom & Lentil Mustard Pie takes all the nostalgic warmth and savory deliciousness of a classic British pie and reimagines it into a fully vegetarian masterpiece. Packed with earthy mushrooms, protein-rich lentils, and a tangy mustard kick, this pie is incredibly satisfying, wholesome, and perfect for a cozy night in. Forget the meat – this plant-based version delivers on flavor, texture, and pure comfort!

Why You’ll Love This Vegetarian Pie (Health Benefits):

• Plant-Powered Protein: Lentils are an excellent source of plant-based protein and fiber, keeping you full and satisfied.
• Nutrient-Rich: Mushrooms bring essential vitamins and minerals, while a medley of vegetables boosts your daily nutrient intake.
• Heart-Healthy: Naturally lower in saturated fat and cholesterol compared to traditional meat pies.
• Digestive Health: High fiber content from lentils and vegetables supports a healthy digestive system.
• Wholesome Comfort: A truly satisfying meal that nourishes both body and soul without the heaviness.

Ingredients:

For the Filling:

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 8 oz (225g) mixed mushrooms (cremini, shiitake), sliced
• 1 cup (180g) brown or green lentils, rinsed
• 4 cups (960ml) vegetable broth
• 2 tbsp Dijon mustard (or whole grain mustard for texture)
• 1 tbsp soy sauce or tamari (for gluten-free option)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tbsp all-purpose flour (or whole wheat flour)
• 1/2 cup (120ml) unsweetened plant-based milk (e.g., soy, oat)

For the Topping:

• 1 sheet (approx. 14 oz/400g) vegetarian/vegan puff pastry, thawed
• 1-2 tbsp unsweetened plant-based milk (for brushing)

Instructions:

1. Prepare the Lentils: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Sauté Mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes.
3. Build the Flavor: Stir in the rinsed lentils, vegetable broth, Dijon mustard, soy sauce/tamari, tomato paste, dried thyme, and smoked paprika. Bring to a simmer.
4. Cook the Filling: Reduce heat to low, cover, and let simmer for 25-30 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally.
5. Thicken the Filling: In a small bowl, whisk together the flour and plant-based milk until smooth. Stir this slurry into the lentil mixture. Continue to simmer gently, stirring, for another 5 minutes, until the filling thickens. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and let cool slightly.
6. Preheat Oven: Preheat your oven to 400°F (200°C).
7. Assemble the Pie: Pour the cooled lentil and mushroom filling into a 9-inch pie dish or oven-safe baking dish.
8. Add Pastry Top: Carefully unroll the puff pastry sheet and place it over the filling. Trim any excess pastry, leaving a slight overhang. Crimp the edges with a fork to seal. Make a few small slits in the top of the pastry to allow steam to escape.
9. Glaze and Bake: Brush the top of the pastry with plant-based milk for a golden finish.
10. Bake: Bake for 20-25 minutes, or until the pastry is puffed, golden brown, and cooked through.
11. Serve: Let the pie rest for 5-10 minutes before slicing and serving.

Estimated Nutrition (per serving, approximately 6 servings):

Please note, these are estimated values and may vary based on specific ingredients and portion sizes.

• Fat: 12g
• Protein: 15g
• Carbohydrates: 40g

Serving Suggestions:

This hearty pie is a meal in itself, but it pairs wonderfully with a fresh green salad with a light vinaigrette, or some steamed seasonal vegetables like green beans or broccoli for an extra boost of nutrition.

Vegetarian Variations:

• Gluten-Free: Ensure your puff pastry is certified gluten-free (many brands offer this!) and use tamari instead of soy sauce. Thicken with a gluten-free flour blend or cornstarch.
• High-Protein Boost: Add 1/2 cup cooked chickpeas or cannellini beans to the filling along with the lentils.
• Dairy-Free: This recipe is naturally dairy-free if you use a vegan puff pastry and plant-based milk!
• Extra Veggies: Feel free to add diced carrots, celery, or peas to the filling when cooking the onions.

SEO Keywords:

vegetarian pie, plant-based comfort food, mushroom lentil pie, healthy savory pie, vegan pie, meatless pie, vegetarian recipes, easy vegetarian dinner, hearty vegetarian meal, mustard pie, puff pastry pie