Mushroom & ale pie
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