British-Inspired Lentil & Mushroom Pie
with Mashed Potato-Parsnip Topping
Cooking time
40 minutes
Servings
2/4
Calories
810 /serving
Savoury pies are so popular in Britain, it ought to be a verb. To pie: layer delicious cooked ingredients under a crust. The crust in question here has a lightness from parsnips mashed with potatoes, and the filling stays meatless with hearty lentils, mushrooms and green peas.
We will send you:
- 450g Potatoes
- 225g Sliced mushrooms
- 200g Parsnips
- 540ml Lentils (canned)
- 150g Green peas
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 9g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, citric acid, laurel bay leaf)
Contains: Milk • Mustard • Wheat
You will need:
Large oven-safe pan
Medium pot
Peeler
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
16 g
Saturated Fat
8 g
Sodium
970 mg
Total Carb
136 g
Sugars
18 g
Protein
40 g
Fibre
26 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Peel and halve the parsnips lengthwise; cut crosswise into 1-inch pieces.
- Drain and rinse the lentils.
Make the mash
- Add the potatoes and parsnips to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Start the filling
- Meanwhile, preheat the oven to broil. In a large, oven-safe pan, heat a generous drizzle of oil on medium-high.
- Add the mushrooms and sauté, 3 to 4 min., until nicely browned; season with S&P.
- Add the tomato paste, ½ the spices and S&P. Sauté, 1 to 2 min., until dark red.
Finish the filling & make the pie
- To the pan, add the lentils, peas, demi-glace, ½ cup water (double for 4 portions), remaining spices and S&P.
- Cook, stirring occasionally, 2 to 3 min., until combined.
- Top the filling with the mash and spread in a rustic fashion, making wavy designs with your fork.
- Transfer to the oven and broil, 4 to 6 min., until the top begins to brown.
- Let sit for 2 min. before serving.
Plate your dish
- Divide the pie between your plates. Bon appétit!
