15m prep 1h 10m cook 4 servings
These delicious Mushroom & Lentil Pot Pies from Dani Venn are full of flavour & sure to satisfy.

13 Ingredients

1 medium onion, roughly diced

2 tbsp finely diced garlic

800g (5 cups) portabella mushrooms, roughly diced

1 tsp fresh thyme or dried thyme, finely chopped

4 baby carrots, roughly diced

1/2 cup red wine

2 cups vegetable stock

2 tsp cornflour

1 x 400g can lentils, drained and rinsed

2 sheets ready-made frozen puff pastry

1 egg, lightly beaten

80g or 4 tbsp butter

1 tbsp roughly chopped fresh sage leaves

6 Method Steps

Step 1
Place a large saucepan over medium – high heat, add 20g/1 tablespoon of butter then onion, cook for 2 minutes then add garlic and sage leaves cook for a further minute. Increase heat to high then add red wine, allow wine to reduce to almost no liquid.
Step 2
Add remaining butter then add mushrooms, thyme and cook for a further 5-10 minutes. Add carrots and stock, reduce heat to a medium simmer and allow mixture to cook for 30 minutes, stirring occasionally.
Step 3
Preheat fan-forced oven to 200 degrees. Remove puff pastry from freezer to thaw about 15 minutes prior to baking.
Step 4
Mix the corn flour together with a few tablespoons of water until there are no lumps of flour. Add this to the mixture together with the lentils. Stir well and season with salt and pepper.
Step 5
Divide mixture between 1-cup capacity ovenproof ramekins. Cut out a circle of pastry for each ramekin ensuring that the circle is slightly larger than the rim of your ramekin. Dip a pastry brush into the egg and brush each ramekin rim with egg wash. Carefully place the pastry on top of the ramekin to create a lid, pinch the edges with your fingers and brush egg wash all over the pastry to secure it.
Step 6
Place ramekins in oven and bake for around 20 – 25 minutes. Remove from oven and serve pot pies warm.