Healthy Mushroom and Lentil Pie

Name: Healthy Mushroom and Lentil Pie
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 8 Servings
Ingredients: 3 pounds Yukon gold potatoes; ½ cup soy milk; sea salt; 1 cup brown lentils; 4 cups water; 1 yellow onion; 2 carrots; 2 ribs celery; 4 cloves garlic; 8 ounce mushrooms; 2 cups vegetable broth; ¼ cup white whole wheat flour; 1 tablespoon balsamic vinegar; ¼ cup red wine; ¼ teaspoon dried thyme; ¼ teaspoon dried sage

User Reviews

5.0

90 reviews

Excellent

Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings
8 Servings
Calories
265 kcal
Course
Main Course
Cuisine
American, Canadian

Healthy Mushroom and Lentil Pie

Talia Shannon

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A wholesome mushroom and lentil pie in a rich and full-bodied gravy. Then topped with creamy mashed potatoes!

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Ingredients

Servings

Mashed Potatoes

3 pounds Yukon gold potatoes peeled (if desired) and quartered
½ cup soy milk or plant milk or choice
sea salt to taste

Filling

1 cup brown lentils or 3 cups cooked or canned
4 cups water for cooking the lentils if you're not using canned (you may also use broth for added flavour)
1 yellow onion diced
2 carrots peeled + diced
2 ribs celery diced
4 cloves garlic peeled + minced
8 ounce mushrooms sliced
2 cups vegetable broth
¼ cup white whole wheat flour or brown rice flour for gluten free
1 tablespoon balsamic vinegar
¼ cup red wine
¼ teaspoon dried thyme
¼ teaspoon dried sage

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Instructions

Mashed Potatoes

If you have an Instant Pot you may use this Instant Pot method to make your mashed potatoes. If you don't have an Instant Pot, add your quartered potatoes to a pot and fill with salted water, covering 1 inch above the potatoes. Bring to a boil, and then lower heat to maintain a low boil and cook until fork-tender. Approx. 15-20 minutes. Once cooked, drain and return the potatoes to the pot. Mash them using a potato masher, add the milk and mix well. Taste for salt, add more if necessary, and set aside.

Filling

Meanwhile, sort through your lentils, discarding any small rocks, and rinse them well in a colander. Then place the lentils with 4 cups of water and a teaspoon of salt (or use broth for added flavour) in a small saucepot. Bring to a boil, then reduce heat and simmer for 20-22 minutes. Don't overcook your lentils as they'll continue cooking in the oven. Drain and set aside.
Use a large, deep pan to sauté the onion, carrot, celery, and garlic until soft, approx. 7-10 minutes. Then add the mushrooms and cook until reduced, approx. 5 more minutes.
While the veggies are sauteéing, use a bowl or large measuring cup to whisk together the 2 cups of broth, flour, balsamic, red wine, thyme, and sage. Then pour it into the pan with the sautéed veggies. Cook, stirring often until your gravy is slightly thickened, approx. 5 minutes.

Assembly + Bake

Preheat the oven to 400 degrees F. Then transfer the cooked lentils and sautéed vegetables with the gravy to your casserole dish and mix well. Top with the mashed potatoes and use a fork to create a crisscross pattern, if desired. This will make the top layer crispier when baking. (See process shots above.)
Bake your pie for 20-25 minutes, until the top is golden brown. Then remove from the oven and let rest for a few minutes before serving.

Equipments used:

Notes

Don't overcook your lentils as they'll continue cooking in the oven and you don't want them to turn to mush.
Use broth over water to cook your lentils and your potatoes for added depth of flavour.
For the wine (if using), make sure to use a good quality wine that you enjoy. If you don't like the flavour for drinking, it's not good enough for cooking with, either.
Store leftovers in your refrigerator for 3-4 days.
You may freeze an entire pie before baking if made in advance. Thaw in the refrigerator overnight and bake covered in foil for 30-40 minutes, removing the paper for the last 5-10 minutes to brown the top.

Nutrition Information

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Calories 265cal (13%) Carbohydrates 52g (17%) Protein 12g (24%) Fat 1g (2%) Sodium 97mg (4%) Potassium 1176mg (34%) Fiber 13g (52%) Sugar 5g (10%) Vitamin A 2639IU (53%) Vitamin C 38mg (42%) Calcium 73mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 265 kcal

% Daily Value*

Calories	265cal	13%
Carbohydrates	52g	17%
Protein	12g	24%
Fat	1g	2%
Sodium	97mg	4%
Potassium	1176mg	25%
Fiber	13g	52%
Sugar	5g	10%
Vitamin A	2639IU	53%
Vitamin C	38mg	42%
Calcium	73mg	7%
Iron	4mg	22%