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Recipe by

Lentils.org

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Mushroom & Lentil Guinness Pie

Prep Time: 35 Minutes

Total time: 1 Hours 20 Minutes

Servings: 4-6

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    Canola oil, for cooking

    1 large onion, chopped

    1 celery stalk, chopped

    1 carrot, peeled and diced

    2 Tbsp (30 mL) butter

    3 garlic cloves, crushed

    2 tsp (10 mL) chopped fresh rosemary

    3 cups (750 mL) sliced or chopped button, brown or portobello mushrooms (or a combination)

    1 cup (250 mL) cooked or canned brown lentils, drained

    1 can (or bottle) of Guinness or other dark stout

    1 Tbsp (15 mL) flour

    2 cups (500 mL) onion, beef, or vegetable stock

    1 Tbsp (15 mL) tomato paste

    1 pkg frozen puff pastry, thawed

    1 egg, lightly beaten with a fork (optional)


Directions

  1. Preheat the oven to 375˚F. In a large, heavy skillet heat a drizzle of oil and sauté the onion for 3-4 minutes, until soft. Add the celery and carrot and cook for another minute or 2.
  2. Add the butter, garlic, rosemary, and mushrooms, and cook until the mushrooms release their liquid, soften, and then start to brown – add another drizzle of oil if the pan seems too dry. Add the lentils and a splash of Guinness and cook for a few minutes, scraping any browned bits off the bottom of the pan, until the Guinness has almost cooked off. Sprinkle the flour over everything and stir to coat the vegetables with flour, then add the remaining Guinness, stock, and tomato paste. Bring to a simmer and cook, stirring often, for about 10 minutes or until the sauce is thick and dark and the mushrooms are tender. If the sauce is too thick, add a little more stock.
  3. Pour the lentil mixture into a 2-litre baking dish. On a lightly floured surface, roll the pastry out to 1/4-inch thick, in roughly the same shape as your baking dish, and drape it over the lentil mixture, tucking it in around the edges. Lightly score the surface in a crisscross pattern, not cutting all the way through to the filling, and brush the top with beaten egg.
  4. Bake for 40-45 minutes, until the pastry is puffed and golden and the filling is bubbling around the edges. Serve hot.

Nutritional Information

  • Serving Size: 1 piece
  • Per serving:
  • Calories 340
  • Total Fat 18 g
  • Saturated Fat 6 g
  • Cholesterol 10 mg
  • Carbohydrates 31 g
  • Dietary Fibre 5 g
  • Sugar 5 g
  • Protein 8 g
  • Sodium 430 mg
  • Potassium 331 mg
  • Folate 78 mcg