Hearty Mushroom Ale Puy Lentil Pie

 

This recipe by Kate Ford from Hertfordhire was voted Winner of Linda McCartney Foods Tastiest Meat Free Dish

Serves: 4
Cooking Time: 20 mins once prepared

Ingredients:

10 small shallots, halved
2 garlic cloves
2 tbsp tomato puree
75g puy lentils, washed and drained
150g chestnut mushrooms, sliced thickly
150g flat mushrooms, sliced thickly
20g dried porcini mushrooms
275ml brown ale
200ml vegetable stock
50g baby spinach
Cornflour and butter made to a paste, to thicken
Ready-made puff pastry
1 egg

 

Instructions:

1. Heat olive oil and butter in a pan, add shallots and cook gently until brown. Reduce heat, add the garlic and cook for 2 more minutes.

2. Stir in tomato purée, lentils, flat and chestnut mushrooms. Turn up heat and cook for 5 minutes.

3. Stir in the brown ale and 100ml of the stock. Cover, bring to the boil and simmer for 30 mins.

4. Soak the porcini mushrooms in 200ml warm water for 20 minutes, drain (reserving the soaking liquor) and chop roughly. Add both the porcini and the soaking liquor to the pan.

5. Simmer for a further 10 minutes, using the remaining stock or the Cornflour and butter paste to adjust the consistency until a thick gravy-like pie filling is achieved. Stir through the baby spinach, and spoon the mixture into individual pie dishes. Brush the edges with beaten egg and cover with rolled puff pastry. Brush the pie tops with beaten egg and bake in a preheated oven at 180oC for 20 minutes or until pastry tops are golden and well risen.

Serve immediately.

Find out more about Linda McCartney vegetarian food at the website

lindamccartneyfoods.co.uk

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