Mushroom & Lentil Pot Pies

clock 20 minutes + 1 hour bowl Serves 6


  • 2 teaspoons cornflour
  • 400 g lentils, rinsed and drained
  • 1 medium onion, roughly diced
  • 750 g portobello mushrooms, roughly diced
  • 2 tablespoons finely diced garlic
  • salt
  • freshly ground black pepper
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 4 tablespoons butter
  • 2 carrots, peeled and roughly diced
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1/2 cup red wine
  • 2 cups vegetable stock
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  • Place a large pan over a medium-high heat, add 1 tablespoon of the butter, add the onion and cook for 2 minutes. Add the garlic and sage and cook for a further minute. Increase heat to high and add red wine. Cook to reduce the wine until there is almost no liquid.

  • Add the remaining butter, the mushrooms and thyme and cook for a further 5-10 minutes. Add the carrots and stock, reduce heat to a medium simmer and cook mixture for 30 minutes, stirring occasionally.

  • Preheat the oven to 200ºC fanbake. Mix the cornflour together with a few tablespoons of water until there are no lumps of flour. Add this to the mixture together with the lentils. Stir well and season with salt and pepper.

  • Divide the mixture between 4-6 ovenproof ramekins, depending on the size of the ramekins. Cut out a round of pastry for each ramekin ensuring that the round is slightly bigger than the diameter of the ramekins. Dip a pastry brush into the egg and brush each ramekin rim with egg wash. Carefully place the pastry on top of the ramekin to create a lid, pinch the edges with your fingers and brush egg wash all over the pastry to secure it.

  • Place the ramekins in oven and bake for 20-25 minutes. Remove from the oven and serve the pot pies warm.

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