A Merchant Gourmet Recipe for Potato, Lentil and Mushroom Pie
This Merchant Gourmet Recipe is a truly tasty vegan main, with lentils, mushrooms, spinach, shallots and plenty of other yummy ingredients. I have also added some suggestions that I think make this even tastier.
So, can it be? Is this really a nutritious lentil dish that is also tasty?
Yes, it is! It is a warming family meal that might just be a hit with every age group. (If you have very little members of the family, see my Red Lentil Pasta Sauce as another protein-filled main.)
Why is this Dish Good to Eat?
Almost every Merchant Gourmet recipe is built around a good, plant-based protein source. They also generally contain other ingredients that provide a wide range of essential nutrients, and this one is no exception.
So, with the lentils, mushrooms, spinach, garlic, parsley, and shallots, you are already covering a good number of ‘nutrition bases’. In my version, I have also added peas and nutritional yeast (plus a further couple of suggested additions) for extra punch.
Top all that with crispy potato slices, and it is not only nutritious, but the ultimate comfort food too!
Does it Taste of Lentils?
Many people dislike the flavour and texture of lentils so when you make a lentil dish, you want to know that it’s good.
In the past, I have spent an awful lot of time making random lentil recipes that I have come across, and wonder whether the person who wrote it had ever actually cooked it, let alone eaten it! Lentils can be a trial in the wrong recipe…
Being based on a Merchant Gourmet Recipe, I can assure you that this is a really flavourful dish, and whilst the lentils don’t disappear, they are subsumed in the flavours and textures of umami mushrooms, crispy potato slices and a creamy sauce.
What should I eat with it?
You have lots of choices, so make it your own. Here are some suggestions though:
- If , like me, you love your carbs, you can serve it with extra potato (I am a mashed potato fiend)
- And why not double up on the mushrooms too and serve it with my Mushroom Gravy Recipe?
- Finally of course, there is always room for more greens and veg in general. My favourite with this dish is steamed broccoli and carrots. A close contender though is cabbage, cut into wedges, browned in a large sauté pan then put in the oven with a bit of stock (and a lid on so it steams)
When Should I Eat This?
This dish is perfect for a Sunday Lunch, any family gathering, or perhaps even for a festive event like Christmas.
That said, whilst there is a bit of prep and cooking, it is a lovely meal for mid-week as well if you have a bit of time. And if there are only 2 of you, reheat leftovers the next day for lunch (I do love a leftover).
Are there any more recipes like this?
Why not learn more in my Merchant Gourmet Simple Plant-Based Cookbook book review.
However, if you are already persuaded and would like to buy the book, you can do so below (which will support your local bookshop at the same time).
In the meantime, I hope you enjoy my version of this Merchant Gourmet Recipe.
Potato Pie with Lentils, Mushrooms and Spinach
- 1 Medium baking dish
- 1 Mandolin or Food Processor to slice the potatoes - optional
- 2 tbsp Olive oil (preferably extra virgin) plus extra for brushing
- 3 Banana Shallots finely chopped
- 500 g mushrooms halved or quartered - a mix of chestnut, shiitake, portobello for example
- 2 cloves garlic finely chopped
- 4 sprigs thyme fresh leaves or use (less) dried
- 2 tbsp Madeira wine optional
- 2 tbsp Nutritional Yeast optional
- 250 g cooked puy lentils (cooked weight) available in pouches or tins if you don't have time to cook dried lentils
- 1 tbsp plain flour
- 150 ml vegan stock
- 100 ml vegan cream (or try Oatly Creme Fraiche)
- 1 handful parsley finely chopped
- 300 g baby spinach
- 100 g defrosted petit pois
- 3 medium potatoes peeled and sliced into 1mm thick slices
- salt and freshly ground black pepper
- Preheat the oven to 200°C (180°C fan)/Gas Mark 6
- Peel and slice the potatoes into 1mm thick slices and put to one side
- Heat the oil in the frying or sauté pan over a medium heat, then add the shallots and a pinch of salt. Fry gently until they start to soften and colour slightly
- Turn the heat up a little and add the mushrooms. Fry for about 5 minutes until they start to caramelise
- Turn the heat back to medium and add the garlic and thyme, and madeira wine if using - let it bubble, stirring for a few minutes
- Stir in the nutritional yeast if using, then add the lentils and stir to combine
- Add the flour, stirring for a couple of minutes
- Slowly pour in the stock, followed by the cream and parsley, stirring to ensure there are no lumps
- Bring to a boil, then reduce heat and simmer for a few minutes until the mixture has thickened a little
- Stir in the spinach and peas, season with salt and pepper, then remove from the heat and pour into the baking dish
- Arrange the sliced potatoes in a neat pattern on top of the filling so that the top is completely covered. Brush with a little extra oil and season, then bake for 25-30 minutes until bubbling and golden brown
Disclosure: If you buy books linked to our site, we may earn a commission from Bookshop.org, whose fees support independent bookshops.