Rich Lentil and Mushroom Puff Pastry Pie
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Rich Lentil and Mushroom Puff Pastry Pie

Rich Lentil and Mushroom Puff Pastry Pie

with Mashed Potato

Our Rich Lentil and Mushroom Puff Pastry Pie is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time30 minutes


serving amount

1 pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

1 unit(s)


120 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

1 carton(s)


450 grams


15 grams

Worcester Sauce

(Contains Cereals containing gluten)

1 carton(s)

Tomato Passata

15 grams

Mushroom Broth Paste

28 grams

Red Wine Stock Paste

(Contains Sulphites)

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)4719 kJ
Energy (kcal)1128 kcal
Fat48.5 g
of which saturates26.5 g
Carbohydrate148.3 g
of which sugars28.9 g
Protein27 g
Salt6.23 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Oven dish
Potato Masher


Get Started

Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the carrot and stir-fry for 3-4 mins. 

Meanwhile, roughly chop the sliced mushrooms, then add to the pan and season with salt and pepper. Fry, stirring occasionally, until the veg is softened, 5-6 mins.

Finish the Prep

While the carrot and mushrooms fry, peel and grate the garlic (or use a garlic press).

Drain and rinse the lentils in a sieve. Chop the potatoes into 2cm chunks (peel first if you prefer).

Once the veg has softened, add the garlic to the pan and fry until fragrant, 1 min. 

Flavour Time

Stir the Worcester sauce, passata, mushroom broth paste, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan.

Bring to the boil, then stir through the lentils. Lower the heat and simmer until thickened, 4-5 mins. 

Meanwhile, boil a full kettle, then pour the boiling water into a large saucepan with 1/4 tsp salt for the potatoes. 

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Assemble your Pie

Once the pie filling has thickened, taste and season with salt and pepper if needed. Stir through the butter (see pantry for amount) until melted. Transfer to an appropriately sized ovenproof dish. 

Cover with the pastry, pressing it over the side of the dish or just sitting it on top, then trimming off any excess.

Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.

Get Mashing

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. 

Meanwhile, 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. Cover with a lid to keep warm.

Serve Up

Share your lentil and mushroom pie between your plates.

Serve the mashed potato alongside.