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Healthy Mushroom and Lentil Pie
5 from 60 votes

Healthy Mushroom and Lentil Pie

Healthy Mushroom and Lentil Pie combines a savory filling of cooked brown lentils, sautéed mushrooms, onions, carrots, celery, garlic, and herbs with a fluffy mashed potato topping. The filling is thickened with flour and enriched with balsamic vinegar and red wine, offering deep flavor and hearty texture in a nourishing pie.

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

Ingredients

Mashed Potatoes
  • 3 pounds potato peeled (if desired) and quartered, Yukon gold variety
  • ½ cup soy milk or plant milk or choice
  • salt to taste, sea salt
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 carrot 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 thyme dried
  • ¼ teaspoon sage dried

Instructions

Mashed Potatoes
    Cup of Yum
  1. 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
  1. 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.
  2. 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.
  3. 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
  1. 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.)
  2. 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.

Notes

  • Don't overcook lentils as they'll continue cooking in the oven; aim for just tender before baking.
  • Use broth instead of water to cook lentils and potatoes for added flavor.
  • Select a good-quality wine for cooking; if it's not pleasant to drink, it won't improve the pie.
  • Store leftovers in the refrigerator up to 3-4 days.
  • You can freeze the entire pie before baking; thaw overnight and bake covered with foil, removing the cover near the end to brown the top.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 Servings

Amount Per Serving

Calories 265

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.