Mushroom, Lentil and Potato Pie
Ingredients
Filling
- 2 tbsp @love.legrand salted vegan butter
- 1 onion, diced
- 3 cloves garlic, minced
- 250g cremini mushrooms, sliced
- 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 (60ml) tamari
- 125 ml veggie stock or water
- 2 tsp tamari
- salt, to taste
Crust
- 190g @anitasorganic all purpose flour
- 1/2 tsp salt
- 1/8 tsp baking powder
- 85g @love.legrand vegan butter
- 36g vegetable shortening
- 3 tbsp water, chilled
- 2 tbsp melted vegan butter + 1/2 tsp tamari (for brushing crust before baking)
Preparation
Melt vegan butter in a frying pan over medium heat
Cook garlic and onions until onions soften
Add mushrooms and season, then cook until moisture evaporates
Chop potatoes into bite-sized pieces and boil until almost done for 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 the sauce thickens, then adjust seasoning, remove from heat and allow to cool
Combine crust ingredients with a pastry cutter, except water, until coarse crumbs form
Add water and stir, then gather the crumbly dough and fold it over itself, pressing it out again and repeating a few more times until the dough holds together
Form the dough into a disk, wrap and chill for at least 45 minutes
Roll the dough into the desired shape to cover the top of the pie, dusting with flour as needed
Fill a pie dish with the mushroom and lentil filling and cover with the pastry
Brush the pastry with the melted butter and tamari mixture
Score the pastry if desired and chill for at least 30 minutes
Bake at 375 degrees for about 50 minutes or until the crust is cooked and golden
Allow to cool slightly before enjoying
Notes
Serves 4
