A meaty mixture of oyster and king oyster mushrooms with beluga lentils in a rich, red wine gravy, topped with a mustard cauliflower-cheese mash and smoky vegan Applewood...
SERVES: 2-4 PEOPLE | PREP TIME: 20 MINS | COOK TIME: 1 HOUR
INGREDIENTS
FOR THE LENTIL & MUSHROOM PIE
1 tbsp vegan butter
1 white onion, chopped
2 king oyster mushrooms, chopped
1 white onion, chopped
1 carrot, finely minced
1 stick celery, finely minced
4 cloves garlic, minced
1 stick celery, finely minced
4 cloves garlic, minced
250g chestnut mushrooms, finely chopped
150g oyster mushrooms, roughly torn2 king oyster mushrooms, chopped
2 sprigs fresh thyme, stalks removed & leaves chopped
1 sprig fresh rosemary, stalk removed & leaves chopped
4 tbsp tomato puree
2 tbsp vegan Worcester sauce
2 tbsp soy sauce
2 tbsp soy sauce
1/3 cup vegan red wine
1 tbsp brown rice flour (or plain flour)
1 bay leaf
400ml vegetable stock
Sea salt & black pepper
FOR THE CAULI-CHEESE MASH TOP
2 large white potatoes
1/2 head large cauliflower
2 tbsp vegan butter
1/2 cup grated vegan cheddar cheese
1/2 cup plant milk
1 tbsp wholegrain mustard
Sea salt & black pepper
1/2 cup grated vegan Applewood cheese
METHOD
1. Start by making the lentil and mushroom mixture. Melt the butter in a pan on a medium heat, then make a mirepoix by adding in the onion, carrot and celery and cook down until softened. Add in the garlic and continue to cook.
2. Add in the chestnut, oyster and king oyster mushrooms next and cook on a medium-high heat, turning constantly for around 10 minutes until slightly golden in colour. Add in the fresh thyme and rosemary, and stir through.
3. Next, deglaze the pan by adding in the vegan Worcester sauce, soy sauce and tomato puree. Turn through the pan, the pour in the vegan red wine. Increase the heat slightly to cook off the alcohol and reduce it down. Sprinkle in the flour, then add in the bay leaf and turn through.
4. Add in the tin of beluga lentils then pour in the vegetable stock and season well with salt and black pepper. Stir well again then leave on a gentle simmer for 25-30 minutes.
5. While the lentil and mushroom mix is simmering, peel and quarter the potatoes. Place a separate pan of water on to boil, then add in the potatoes to cook for 15 minutes or until tender.
6. Meanwhile, break the half head of cauliflower down into the smallest florets and add them into the boiled potatoes 3 minutes before they've finished cooking. Drain off the water and remove the potatoes, putting them through a potato ricer or alternatively, place in a bowl and mash until smooth.
7. Add the mashed potato back into the pan with the par-boiled cauliflower. Add in the vegan butter and vegan cheese, then pour in the milk. Stir to combine then add in the wholegrain mustard and season well with salt and black pepper, and mash through well.
8. Pre-heat the oven to 200 degrees celsius. Spread the lentil and mushroom mixture in the bottom of a baking dish then evenly place the cauli-cheese mash on top. Sprinkle the grated vegan Applewood cheese over the top and place in the oven to bake for 35-40 minutes until bubbling, and until the mash is melty and golden in colour.
9. Serve the Lentil & Mushroom Pie with Cauli-Cheese Mash immediately with a side of steamed kale or vegetables of your choice - enjoy!
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