Easy mushroom, leek, lentil and carrot pie. The next level vegetarian pie. There is no better comfort food whatever the weather. This gorgeous filling, encrusted in flakey puff pastry will bring you to your knees. The flavours of these vegetables combined with the stock make a beautiful thick gravy for our filling. By the time to get around to tasting this, you'll think it is just like any other delicious pie you have tasted. So why not spoil someone, or just spoil yourself.
1 leek halved and diced
25 grams butter
1 400 grams can of brown lentils drained and rinsed
10 Swiss Brown mushrooms chopped
1 medium carrot grated
2 sticks of celery finely chopped
2 Vegetable stock cubes
300 mls boiling water
Salt and pepper
3 tbsp cornflour/cornstarch + 3 tbsp water ( for thickening)
1 x 350 gram roll off pre rolled flakey puff pastry
Unsweetened almond milk ( to use in place of egg wash)or low fat dairy milk
For a spicier pie, add a couple of teaspoons of your favourite seasoning
Ingredients For: Mushroom Leek Lentil And Carrot: Vegetarian Pie
Cook in the bottom of the oven at 180 degrees C (no fan) for 30 - 35 minutes.