Mush­room & ale pie

Prima (UK) - - Season’s Eatings -

Rather than serv­ing up in­di­vid­ual por­tions, make this tri­umphant of­fer­ing and even non-veg­gies will want a slice.

SERVES 8 PREP 30min, plus cool­ing COOK about 1hr

• 125g (4oz) green lentils, washed

• 250g (9oz) sweet potato, cut into 1.5cm (2/3in) cubes

• 75g (3oz) but­ter

• 500g (1lb 2oz) mixed mush­rooms, sliced – we used white cup and chest­nut va­ri­eties

• 200ml (7fl oz) vegetarian ale

• 50g (2oz) fresh white bread­crumbs

• 1 medium egg

• Large hand­ful fresh pars­ley, roughly chopped

• 1tsp English mus­tard

• 125g (4oz) vegetarian Lan­cashire cheese, crum­bled

• 40g (1½oz) pis­ta­chios

• 270g pack filo pas­try

1 Put washed lentils into a pan and cover well with cold wa­ter. Bring to the boil and sim­mer for 15-20min, or un­til ten­der. Add the sweet potato 5min be­fore the end of the cook­ing time. Drain and leave to cool.

2 Mean­while, heat 1tbsp of the but­ter over a high heat in a large fry­ing pan and cook the mush­rooms for 10min, or un­til cooked through and any wa­ter they have re­leased has evap­o­rated. Care­fully pour in the ale; take care as the fumes may ig­nite (they’ll die down quickly if they do). Leave to bub­ble un­til the liq­uid has evap­o­rated. Set aside to cool.

3 Put the cooled lentil mix­ture into a large bowl and mix in the cooled mush­rooms, the bread­crumbs, egg, pars­ley, mus­tard, cheese, pis­ta­chios and plenty of sea­son­ing.

4 Pre­heat oven to 190°C (170°C fan) mark 5. Gen­tly heat the re­main­ing but­ter in a small pan un­til melted. Un­wrap the filo and brush the top sheet with some of the melted but­ter. Put sheet but­ter-side down into a 20.5cm (8in) loose-bot­tomed round cake tin – leave ex­cess hang­ing over the edges. Re­peat with re­main­ing filo and as much but­ter as needed, ar­rang­ing the pas­try so it lines the base and sides of the tin well. Fill with the lentil mix­ture, then fold the over­hang­ing pas­try over the fill­ing so that it cov­ers it com­pletely. Brush with melted but­ter.

5 Put the tin on a bak­ing sheet and cook for 30-35min un­til golden. Care­fully re­move pie from tin and serve warm, or at room tem­per­a­ture, in slices.

GET AHEAD Pre­pare to the end of step 3 up to a day ahead, but don’t add the pars­ley or egg. Cover and chill. Com­plete to end of step 4 up to 4hr ahead (don’t for­get to add the pars­ley and egg here), and then cover and chill. Com­plete recipe to serve, cook­ing the pie for 35min. PER SERV­ING: CALS 360; FAT 18g; SAT FAT 9g; CARBS 38g

This pie adapts eas­ily - use but­ter­nut squash and feta, if you pre­fer

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