Mushroom Lentil and Potato Pie
Ingredients
Filling
- 2 tbsp salted vegan butter
- 1 onion
- 3 cloves garlic
- 250g cremini mushrooms
- 2 medium yellow potatoes
- 1 (19oz) can lentils
- 1 tsp dijon
- 1 1/2 tsp thyme
- 1/4 tsp black pepper
- 1 1/2 tsp corn starch
- 1/2 can full fat coconut milk
- 1/4 cup tamari
- 125 ml veggie stock or water
- 2 tsp tamari
- salt, to taste
Crust
- 190g all purpose flour
- 1/2 tsp salt
- 1/8 tsp baking powder
- 85g vegan butter
- 36g vegetable shortening
- 3 tbsp water, chilled
- 2 tbsp melted vegan butter
- 1/2 tsp tamari
Preparation
Filling
In a frying pan over medium heat, melt vegan butter. Cook garlic and onions until onions soften. Add mushrooms and season. Cook until moisture evaporates.
Chop potatoes into bite-sized pieces and boil them until almost done, about 10 minutes. Add potatoes and lentils to the frying pan and stir.
Whisk together the remaining filling ingredients and pour into the pan. Cook until sauce thickens. Adjust seasoning, remove from heat and allow to cool.
Crust
Combine crust ingredients with pastry cutter, except water, until coarse crumbs form.
Add water and stir. Gather crumbly dough and fold it over itself. Press it out again and repeat a few more times until dough holds together.
Form into a disk, wrap and chill for at least 45 minutes.
Assembly and baking
Roll dough into desired shape to cover the top of your pie. Dust with flour as needed.
Fill your favourite pie dish with mushroom and lentil filling and cover with pastry. Brush with melted butter and tamari mixture. Score pastry if desired. Chill for at least 30 minutes.
Bake at 375 degrees for 50 minutes, roughly, or until crust is cooked and golden.
Allow to cool slightly before enjoying.
Notes
Serves 4
