Packed with hearty lentils and mushrooms, this is cosy winter comfort food at its best. Topped with creamy, Boursin plant-based mash that looks and tastes just like the real deal.
Ingredients
Topping
500g floury potatoes
150g Boursin Plant-based Garlic & Herbs
100ml plant-based milk
Salt and pepper to taste
Filling
1 tbsp olive oil
1 onion
2 carrots
1 stick celery
350g mushrooms (chopped into small chunks)
4 cloves of garlic
1/2 bunch fresh thyme leaves
2 tbsp tomato puree
150g garden peas
4 tbsp red wine
1 x 400g tin chopped tomatoes
200ml vegetable stock
1 x 400g tin lentils
25g BOSH! Nooch (sold in supermarkets) or Vegemite
Method
Place the potatoes in a medium saucepan, cover with cold water and season with salt. Bring the boil and simmer for 12-13 minutes until fork tender.
When the potatoes are done, drain and allow to steam dry for a few minutes.
Mash the potatoes with 2/3 of the plant-based Boursin until very smooth, add 200ml plant-based milk to the mash and stir well to combine.
Taste and season with salt and pepper. Set aside.
Filling
Heat the olive oil in a large frying pan over a medium heat, add the chopped onion, carrots, celery and mushrooms and cook for 7-8 minutes until softened.
Add the garlic and thyme for one minute until fragrant. Add the red wine and reduce by half, until the alcohol wears off.
Add the remaining filling ingredients, except the lentils, bring to a simmer and cook for 10 minutes until the vegetables are tender and the sauce has reduced to the desired consistency.
Stir the lentils and Nooch or Vegemite into the sauce and season to taste with salt and pepper.
Spoon the filling mixture into a dish, top with the mash and smooth out.
Lightly drag a fork over the top of the pie to create ripples for maximum crispness.
Top the pie with the remaining Boursin, put the pie in the oven and bake for 20-25 minutes, or until the potato is golden brown.
Serve with steamed greens
