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Vegan Mushroom Pie with Ale & Lentils Recipe

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3.8 from 8 reviews

A hearty and flavorful Vegan Mushroom Pie featuring a rich ale and lentil filling, perfect for a comforting plant-based meal. This pie combines a medley of mushrooms, earthy lentils, and savory shallots simmered in brown ale and vegetable stock, all encased in crispy vegan puff pastry.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Filling

  • 2 tablespoon rapeseed or sunflower oil
  • 10 small shallots
  • 2 garlic cloves or 1 teaspoon garlic purée / ready-chopped garlic
  • 2 tablespoon tomato purée
  • 75 g dried puy lentils
  • 1 tablespoon cornflour
  • 300 g chestnut or flat mushrooms
  • 20 g dried porcini mushrooms
  • 275 ml brown ale (check it is vegan)
  • 200 ml vegetable stock

Pastry and Glaze

  • 180 g ready-rolled puff pastry (check it is vegan)
  • Dairy-free milk to glaze
  • A few drops soy sauce to glaze (optional)

Instructions

  1. Prepare Shallots and Garlic: Peel and halve the shallots. Heat oil in a pan over medium heat and cook the shallots gently until they begin to soften. Reduce heat, add the garlic, and cook for an additional two minutes, stirring frequently to prevent burning.
  2. Cook Mushrooms: Clean the chestnut or flat mushrooms and cut them into halves, quarters, or large chunks. Stir in the tomato purée and mushrooms into the pan with the shallots and garlic. Increase the heat and cook until the mushrooms start releasing their juices.
  3. Add Lentils and Cornflour: Rinse the puy lentils under cold water until the runoff is clear. Add the lentils and cornflour to the pan and stir well to combine with the mushroom mixture.
  4. Add Liquids and Simmer: Pour in the brown ale and vegetable stock. Cover the pan, bring to a boil, then reduce to a gentle simmer. Cook for 30 minutes, stirring occasionally.
  5. Prepare Porcini Mushrooms: While simmering, place dried porcini mushrooms in boiling water to soak for 20 minutes. Drain the porcini mushrooms, reserving the soaking liquid. Chop the soaked porcini roughly and add both mushrooms and soaking liquid to the pan.
  6. Continue Cooking Filling: Remove the lid and cook uncovered until the lentils are tender but still have a slight bite and the sauce has thickened to a glossy consistency. Add a splash of water if the sauce becomes too thick.
  7. Preheat Oven: Heat the oven to 180ºC (350ºF), Gas Mark 4.
  8. Assemble Pie: Spoon the mushroom and lentil mixture into a pie dish. Unroll the ready-rolled vegan puff pastry and optionally decorate it as desired.
  9. Cover and Seal: Brush the edges of the pie dish with water, cover with the pastry, trim excess pastry with a sharp knife, and crimp the edges with a fork to seal the pie.
  10. Glaze and Bake: Mix a little dairy-free milk with a few drops of soy sauce for the glaze (optional) and brush it evenly over the pastry. Bake the pie in the preheated oven for 20 minutes or until the pastry is crisp and golden brown.

Notes

  • Ensure the brown ale and puff pastry used are vegan-friendly.
  • Puy lentils hold their shape well and add texture; do not overcook as they should retain a bit of bite.
  • You can decorate the pastry topping with extra cut-out pastry shapes for presentation.
  • Adding a splash of water during simmering can help adjust the sauce consistency without diluting flavor.
  • Serve this pie warm with a side salad or steamed greens for a complete meal.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British
  • Diet: Vegan

Find it online: https://recipesvibe.com/vegan-mushroom-pie-with-ale-and-lentils-recipe/