Lentil, Spinach & Mushroom Pie

A hearty, comforting pie packed with Beluga Lentils, mushrooms and spinach beneath a crisp golden potato topping. Rich, creamy and full of flavour, it's the perfect cold-weather dinner with minimal fuss.


Written by Merchant Gourmet
1 hour Serves 4 Beginner
Lentil, Spinach & Mushroom Pie
Ingredients
  • 2 tbsp olive oil
  • 3 shallots, finely chopped
  • 500g mixed mushrooms (such as chestnut, shiitake, girolle or portobello), halved or quartered
  • 2 garlic cloves, finely chopped
  • 4 sprigs thyme, leaves picked, plus extra to finish
  • 1 pouch Merchant Gourmet Beluga Lentils
  • 1 tbsp plain flour
  • 150ml vegetable stock
  • 100ml oat cream
  • Large handful fresh parsley, finely chopped
  • 500g spinach, washed
  • 3 medium potatoes, peeled and very thinly sliced
  • Salt and black pepper

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Beluga Lentils
Beluga Lentils
250G
  1. Heat the olive oil in a large frying pan over a medium heat.
  2. Add the shallots with a pinch of salt and cook for 2–3 minutes until beginning to soften.
  3. Add the mushrooms and cook for 6–8 minutes until they release their moisture and start to colour.
  4. Stir through the garlic and thyme and cook for a further 2 minutes.
  5. Add the Merchant Gourmet Simply Cooked Beluga Lentils.
  6. Stir in the flour and cook for 1–2 minutes.
  7. Gradually pour in the vegetable stock, followed by the oat cream and parsley.
  8. Bring to the boil, then reduce to a simmer and cook for a few minutes until thick and creamy.
  9. Add the spinach and cook until wilted.
  10. Season well with salt and black pepper.
  11. Transfer the mixture to a medium ovenproof dish.
  12. Preheat the oven to 200°C / 180°C fan / Gas Mark 6.
  13. Arrange the potato slices in overlapping layers across the top of the filling until completely covered.
  14. Season with salt and black pepper and scatter over a little extra thyme.
  15. Bake for 25–30 minutes until the potatoes are golden and the filling is bubbling.
  16. Leave to stand for a few minutes before serving.

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