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This Rösti-Topped Puy Lentil and Mushroom Pie is the perfect vegan dinner during the cold winter months. Get the recipe below.
This Rösti-Topped Puy Lentil and Mushroom Pie is a modern twist on a classic. Juicy woodland mushrooms and earthy puy lentils are topped with a golden, crispy potato topping in this simple recipe. Perfect for a cosy Sunday dinner, this dish has all the satisfaction of a shepherd’s pie but with a lighter, more rustic feel.
The rösti topping adds a beautiful crunch while the puy lentils give body and depth of flavour to the filling. It would be perfect served with some leafy green vegetables, or even some roasted carrots.
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Ingredients
The list of ingredients may be long but I promise it’s worth it. Get your shopping list at the ready.
- Olive oil
- Onion
- Garlic
- Carrots
- Mushrooms
- Thyme
- Puy lentils
- Vegetable stock
- Vegan Worcestershire sauce
- Mustard
- Potatoes
- Parsnips
Step-by-step Instructions
- Step 1: heat the olive oil in a pan and add the onion, carrots and garlic. Fry for 5 – 8 minutes until softened.
- Step 2: add the mushrooms and thyme and cook until the mushrooms have released their liquid and started to brown slightly.
- Step 3: stir in the lentils, vegetable stock, vegan Worcestershire sauce and mustard and simmer for 15 minutes until the lentils are tender and most of the liquid is absorbed.
- Step 4: grate the potatoes and parsnips into a bowl and then squeeze out as much water as possible. Toss with a little olive oil and salt and pepper to season.
- Step 5: assemble the pie by spooning the mushrooms and lentil mixture into a baking dish then top with the grated mushroom and parsnips.
- Step 6: bake for 30 – 35 minutes until the topping is golden and crisp.
Hint: for an extra crisp rösti topping, toss the grated potatoes and parsnips in 1 teaspoon of cornflour before baking. This helps to draw out excess moisture and enhances the crunch!
Substitutions
If you don’t have all of the right ingredients, do not panic, you can make some of the following substitutions:
- Lentils: swap puy lentils for green or brown lentils (but avoid red lentils as they will turn mushy)
- Mushrooms: swap woodland mushrooms for chestnut mushrooms (avoid white mushrooms as they have less flavour)
- Stock: a mushroom stock in place of the vegetable stock will intensify the flavours even more
Variations
If you want to tweak the recipe slightly, try one of these variations:
- Cheesy rösti: mix 50g of grated vegan cheese into the potato and parsnip topping before baking
- Spicy: add 0.5 teaspoon of smoked paprika or a pinch of chilli flakes for a warming kick!
Equipment
You’ll need the following to make this dish:
- Large frying pan
- Spatula
- Box grater
- Bowl
- Ovenproof baking dish
Storage
Leftovers can be stored in the fridge or freezer. If storing in the fridge, keep them in an airtight container for up to 3 days. Reheat in the oven until piping hot.
If freezing you can keep your leftovers for up to 3 months. Defrost in the fridge overnight then reheat in the oven until piping hot.
Top tip
Always squeeze and drain the grated potatoes and parsnips really well. The drier they are, the crispier your rösti topping will be!
Frequently asked questions
Can I make the pie ahead of time?
Yes, you can make the filling a day in advance and store it in the fridge. Add the rösti topping just before baking.
How can I prevent the rösti topping from going soggy when reheating?
Reheat leftovers in the oven rather than the microwave to ensur ethe topping stays crisp.
The recipe
Rösti-Topped Puy Lentil and Mushroom Pie
This Rösti-Topped Puy Lentil and Mushrooms Pie is the perfect vegan dinner during the cold winter months. Get the recipe below.
Equipment
-
1 Frying pan
-
1 box grater
-
1 bowl
-
1 ovenproof dish
Ingredients
- 2 tablespoon olive oil
- 1 white onion diced
- 1 carrot diced
- 2 cloves garlic minced
- 250 g puy lentils pre-cooked pouch
- 500 g mixed woodland mushrooms roughly chopped
- 150 ml vegetable stock
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon wholegrain mustard
- 1 tablespoon thyme
- 2 medium parsnips
- 2 large potatoes
- salt and pepper
Instructions
-
Preheat your oven to 200C / 400F / gas mark 6.
-
Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add onion, carrots, and garlic then sauté for 5–8 minutes until softened.
-
Add the mushrooms and thyme and cook until the mushrooms release their liquid and start to brown slightly.
-
Stir in lentils, stock, vegan Worcestershire sauce and mustard. Simmer for 15 minutes until lentils are tender and most of the liquid is absorbed.
-
To prepare the rösti topping, grate the potatoes and parsnips and squeeze out as much water as possible. Transfer to a bowl, mix with 1 tablespoon olive oil, salt, and pepper.
-
Spoon the lentil and mushrooms mixture into a baking dish. Evenly spread the grated potato over the top, fluffing it lightly with a fork.
-
Bake for 30–35 minutes until the topping is golden and crisp.
Nutrition
Calories: 424.02kcalCarbohydrates: 66.64gProtein: 21.31gFat: 8.71gSaturated Fat: 1.06gPolyunsaturated Fat: 0.82gMonounsaturated Fat: 5.28gSodium: 255.53mgPotassium: 814.34mgFiber: 27.67gSugar: 10.66gVitamin A: 2715.08IUVitamin C: 23.09mgCalcium: 96.07mgIron: 6.38mg
Serving suggestions
Try one of these delicious side dishes alongside the pie.
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