Hearty Harissa Cauliflower, Mushroom and Lentil Pie
with Cheesy Mash Top
- Milk
- Sulphites
This Hearty Harissa Cauliflower, Mushroom and Lentil Pie is perfect for autumn. Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander, all warming spices that pair perfectly with veg. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
450 grams
Potatoes
300 grams
Cauliflower Florets
1 sachet(s)
Chermoula Spice Mix
120 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
1 carton(s)
Lentils
40 grams
Mature Cheddar Cheese
(Contains: Milk)
50 grams
Harissa Paste
(Contains: Sulphites)
1 carton(s)
Finely Chopped Tomatoes
10 grams
Vegetable Stock Paste
Not included in your delivery
1 tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp salt.
Chop the potatoes into 2cm chunks (peel first if you prefer).
Add the potatoes to the pan of boiling water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, halve any large cauliflower florets and pop them onto a large baking tray.
Drizzle with oil, sprinkle over the chermoula spice mix, then season with salt and pepper. Toss to coat, then spread out in a single layer.
When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
While the cauliflower roasts, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the mushrooms and season with salt and pepper. Cook until browned, 5-6 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. Grate the Cheddar.
Once the mushrooms are browned, add the garlic and harissa paste (add less if you'd prefer things milder). Stir together and cook for 1 min.
Stir in the chopped tomatoes, lentils, veg stock paste and sugar (see pantry for amount).
Bring to the boil, then lower the heat and simmer until thickened, 4-6 mins. Add a splash of water if it's a little too thick.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Once roasted, remove the cauliflower from the oven.
Stir the cauliflower through the mushroom and lentil mixture, season with salt and pepper, then transfer it to an appropriately-sized ovenproof dish.
Top your pie filling with an even layer of mash and sprinkle over the cheese. Bake until golden and bubbling, 6-8 mins.
Serve your harissa lentil pie in bowls.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A warming, harissa-spiced filling that consistently wins over meat eaters; some find it a touch bland and suggest adding extra stock, garlic, or spices to boost depth.
- Ease of prep: Straightforward to follow, though most cooks find it takes longer than expected — closer to 60–70 minutes — due to the multiple cooking methods involved.
- Suggestions: Use only half the harissa paste for a milder result, reduce or skip the added water to avoid a watery sauce, and consider adding mustard or smoked paprika to the mash for extra flavour.
- Next-day meals: This recipe makes generous portions — often enough for three or four servings — and reheats well the following day for lunch or can be frozen for a later meal.
- Portions: Several cooks found the potato quantity too small to cover the filling; adding one or two extra potatoes gives a more even mash topping.
