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Mushroom and Lentil Pie with a Crispy Potato top

Faced with cooking for a lentil denier? Once tasted, they might just be asking for this delicious mushroom and lentil pie on repeat!

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Crispy, browned sliced potatoes on top of a tasty mushroom and lentil pie

This mushroom and lentil pie in a rich sauce, topped with crispy potatoes, is really a very tasty vegan main. Adapted from a Merchant Gourmet recipe (and dare I say improved!) this pie also contains spinach, shallots and plenty of other very yummy ingredients. If this is a celebratory meal, check out my guide on ‘How to find wines for vegans‘ for the perfect wine pairing too.

I have also added some further 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, this pie is still perfect, although you may want to reduce seasoning a little and not use the madeira wine. However, for a very child-friendly lentil recipe, see my Vegan Lentil and Red Pepper Pasta Sauce as another protein-filled main.

Mushroom and Lentil Pie with crispy Potato topping

A truly warming, comforting dinner, and so tasty.
Servings: 4
Course: Main Course
Cuisine: Vegan
Keyword: mushroom and lentil pie
Prep Time: 15 minutes
Cook Time: 45 minutes
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  • 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


Try to make sure you caramelise the mushrooms well because that really adds to the flavour of this dish. I have previously cooked the mushrooms on a high heat first, then lowered it to add the shallots afterwards to cook for a couple of minutes. 
I also soak a handful of dried mushrooms and use those and their soaking liquid for extra flavour, adding the liquid just before the cream, cooking it off first for a minute – try adding a glug of madeira wine too if you have some handy!
Serving Suggestion: Serve with steamed vegetables of your choice, and even with a gravy. Bisto’s instant caramelised onion gravy is accidentally vegan and a great standby if you don’t have time to make your own – and it comes in a glass jar too.
This meal is very well-balanced and nutritious, particularly if served as above. 

Why is this dish good to eat?

This mushroom and lentil pie with potato, spinach, garlic, parsley, and shallots, contains lots of good ingredients that mean 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 an extra punch of nutrients and flavour.

Top all that with crispy potato slices, and it is not only nutritious, but the ultimate comfort food too!

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, particularly with my additions.

Does it taste of lentils?

This mushroom and lentil pie 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.

Many people dislike the flavour and texture of lentils so when you make a lentil dish, you want to know that it’s good.

Having spent an awful lot of time making random lentil recipes in the past that I have come across, I’ve often wondered whether the person who wrote it had ever actually cooked it, let alone eaten it! Lentils can be a trial in the wrong recipe…

So, let me assure you this one is very tasty and will persuade even the most ardent lentil-hater!

What should I eat with it?

You have lots of choices that will go with mushroom and lentil pie, 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?
  • Mashed butter beans are a fabulous companion to this mushroom and lentil pie, and add more protein too – tip butter beans into a food processor with a bit of extra virgin olive oil and a little lemon juice and process until smooth. Then gently heat in a saucepan
  • 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 mushroom and lentil pie is perfect for a Sunday Lunch, any family gathering, or 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).

To save yourself a bit of time mid-week, you could prepare the filling in advance and keep it covered in the fridge. Then simply slice the potatoes and add them on the day you want to cook and eat it.

Are there any more recipes like this?

Why not learn more in my Merchant Gourmet Plant-Based Cookbook review.

However, if you are already persuaded and would like to buy the book, you can do so below.

In the meantime, I hope you enjoy my adaptation of this Merchant Gourmet Recipe for Mushroom and Lentil Pie.

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Penny Barkas


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