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Mushroom and Lentil Puff Pie

Mushroom and Lentil Puff Pie

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 6

This hearty Mushroom and Lentil Puff Pie from chef, photographer and cookbook author Joe Woodhouse is a fabulous, flavour-packed vegan centrepiece for any gathering – and ideal for Christmas. You can make it as one big pie, as here, or six individual servings in ramekins or small pie dishes. Leftover filling makes a delicious plant-based bolognese sauce – just reheat it with an extra tin of chopped tomatoes, toss it through pasta and tuck in. Looking for more vegan Chirstmas dinner recipes? Look no further.
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  • 200g dried green lentils
  • 4 tbsp olive oil
  • 750g chestnut or mixed mushrooms, cut into 1 cm-thick slices
  • 3 onions, finely diced
  • 2 carrots, finely diced
  • 2 celery sticks, finely diced
  • 2 fresh or dried bay leaves
  • 1 (400g) tin plum tomatoes
  • 2 tbsp (approx.) red wine vinegar
  • 1 (320g) vegan ready-rolled puff pastry sheet
  • 1 tsp oat milk
  • 1 tsp agave syrup
  • 1 (200g) pack cabbage greens, to serve (optional)


Step 1

Cook the lentils in boiling water as per the pack instructions, simmering until tender.

Step 2

Meanwhile, heat 2 tbsp oil in a large frying pan over a high heat. Cook the mushrooms in batches until softened and golden. Remove to a plate and set aside.

Step 3

In the same pan, heat another 2 tbsp of oil over a medium heat. Add the onion, carrot, celery and bay leaves and cook for 12-15 mins, until softened but not coloured.

Step 4

Tip in the tomatoes, then fill the tin with water, swirl it around to release any tomato stuck to the sides, and pour into the pan. Cook for 3-5 mins, then stir in the lentils, followed by the mushrooms. The mix should be fluid but still glossy, so add a little more water if needed.

Step 5

Add vinegar to taste, and season with salt and pepper. Remove from the heat and leave to cool for 30 mins or so.

Step 6

Preheat the oven to 200°C/180°C fan/gas 6. Spoon the mix into a large baking dish (approx. 33cm x 23cm) or divide between 6 individual pie ramekins (approx. 12cm). Wet the dish edges with water and lay the pastry over the top (roll it out a little more to fit your dish, if needed; divide it into 6 pieces if making individual pies). Trim the edges with a knife and crimp the edges with a fork.

Step 7

Use any pastry off-cuts for decoration – you could use biscuit cutters or a knife to cut out stars or leaves, whatever you fancy! Mix together the oat milk and agave syrup in a bowl and brush over the pastry.

Step 8

Bake for 35-45 mins (or 20-25 mins for individual pies), until the pastry is puffed and golden. Serve immediately with steamed greens on the side, if you like. Leftovers will keep in an airtight container in the fridge for 2-3 days.

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