Name: Mushroom and Lentil Pot Pie Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion (diced); 2 cloves garlic (minced); 2 cups mushrooms (sliced); 1 cup cooked brown or green lentils; 1 cup carrots (diced); 1 cup celery (diced); 1/2 cup frozen peas; 2 tablespoons all-purpose flour; 1 1/2 cups vegetable broth; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; Salt and pepper to taste; 1 sheet puff pastry (thawed); 1 tablespoon plant-based milk or egg wash (for brushing)

Jump to Recipe·Print Recipe

There’s nothing quite like pulling a bubbling, golden pie from the oven, especially when it’s this Mushroom and Lentil Pot Pie Recipe. A medley of robust mushrooms, earthy lentils, and sweet carrots is tucked beneath a flaky puff pastry lid, creating a vegetarian comfort food classic that can charm both die-hard meat-lovers and plant-based pals alike. This cozy dish is hearty, easy to make, and delivers all the savory satisfaction of a traditional pot pie, but with a fresh, veggie-forward twist.

Mushroom and Lentil Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Mushroom and Lentil Pot Pie Recipe lies in its handful of honest, familiar ingredients. Each not only adds to the flavor but also brings essential texture and color to the pie, making every bite a vibrant experience. Here’s what you’ll need and why:

Olive oil: Adds a fruity richness and helps the veggies soften beautifully in the pan.
Yellow onion: Provides a sweet aromatic base for your filling.
Garlic: Deepens the savoriness with just the right amount of punch.
Mushrooms: Deliver meaty texture and classic umami flavor—absolutely essential here.
Cooked lentils: The secret to a filling, protein-rich pie that’s also wholesome and satisfying.
Carrots: Bring color and a subtle sweetness that balances the earthiness of the mushrooms and lentils.
Celery: Lends a gentle crunch and an underlying herbal note.
Frozen peas: Add pops of green and a burst of sweetness right at the end.
All-purpose flour: Works as the thickener to turn your filling into a luscious, spoonable gravy.
Vegetable broth: Infuses extra depth and keeps everything saucy.
Tomato paste: Rounds out the flavor with a hint of tangy richness.
Dried thyme: Boosts the herbal warmth so key in this classic comfort dish.
Dried rosemary: Gives aromatic depth—just a touch goes a long way here.
Salt and pepper: Essential for bringing all the flavors together and making them sing.
Puff pastry sheet: Brings the wow factor with a golden, buttery lid that’s as fun to eat as it is to break into.
Plant-based milk or egg wash: Ensures the pastry emerges perfectly glossy and temptingly brown.

How to Make Mushroom and Lentil Pot Pie Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). While the oven warms up, take out your puff pastry and let it thaw if it’s been chilling in the freezer. This makes it easy to handle when it’s time to assemble everything later on.

Step 2: Sauté the Aromatics

In a large skillet over medium heat, drizzle in your olive oil. Toss in the diced onion and minced garlic, and sauté until they’re soft and fragrant—about 3 minutes. This step lays the flavorful foundation for the filling.

Step 3: Cook the Veggies

Add the sliced mushrooms, diced carrots, and diced celery to your skillet. Cook, stirring occasionally, until the vegetables begin to soften and the mushrooms release all their lovely moisture, about 6 to 8 minutes. This is where your filling really takes shape, with layers of color and savoriness coming together.

Step 4: Add Lentils, Peas, and Seasonings

Next, stir in the cooked lentils, frozen peas, tomato paste, thyme, rosemary, salt, and pepper. Everything should be well combined—the lentils provide heartiness, and the herbs bring in those classic pot pie vibes.

Step 5: Thicken the Filling

Sprinkle the flour over the veggie and lentil mixture, stirring to coat. Then, slowly pour in the vegetable broth, stirring constantly. You’ll soon notice the filling thickening into a delicious, gravy-like consistency that’s just the right amount of saucy.

Step 6: Assemble and Top

Once the filling has thickened, remove the skillet from the heat and let it cool for a few minutes. Spoon the filling into a 9-inch pie dish or divide it among individual ramekins for personal pies. Carefully place the puff pastry over the top, trimming and pressing the edges down to seal. Don’t forget to cut a few small slits in the pastry to allow steam to escape.

Step 7: Bake to Golden Perfection

Brush the puff pastry with plant-based milk or an egg wash. Bake in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and gloriously puffed. Let it rest for a few minutes so everyone can admire your handiwork (and to avoid burnt tongues!), then serve and enjoy!

How to Serve Mushroom and Lentil Pot Pie Recipe

Garnishes

A fresh sprinkle of chopped parsley, a few cracks of black pepper, or even a pinch of fresh thyme leaves over the top add color and a burst of freshness that make each serving truly special. Presentation counts, especially with a show-stopping Mushroom and Lentil Pot Pie Recipe like this.

Side Dishes

This pot pie pairs beautifully with a crisp green salad or roasted Brussels sprouts for extra veggie delight. For something heartier, consider mashed potatoes or a simple grain like quinoa to round out the meal. The comforting richness of the pie meets its perfect match with these light and earthy sides.

Creative Ways to Present

Try baking individual portions in ramekins for a dinner party or casual gathering, or use fun shapes for your puff pastry top—stars or hearts add a touch of whimsy. You can even serve the Mushroom and Lentil Pot Pie Recipe family-style in a big, rustic dish with plenty of spoons for sharing.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, just cover the cooled pie well and keep it in the refrigerator for up to 3 days. The flavors only get richer as they mingle together, making the next-day lunch or dinner just as delightful.

Freezing

This Mushroom and Lentil Pot Pie Recipe is freezer-friendly. Let the baked pie cool completely, then wrap it tightly in foil and freeze for up to 2 months. Individual portions can be frozen, too—perfect for quick meals down the road.

Reheating

To reheat, simply cover the pie with foil and warm it in a 350°F (175°C) oven until hot throughout. If reheating from frozen, bake covered until thawed and hot, then uncover for a few minutes to crisp up the pastry again.

FAQs

Can I use canned lentils instead of cooked dried lentils?

Absolutely! Just drain and rinse them well before adding to your filling. Canned lentils are a great shortcut for busy nights and won’t affect the final result of your Mushroom and Lentil Pot Pie Recipe.

Is there a gluten-free option for this pot pie?

Yes, you can use gluten-free all-purpose flour and substitute with a gluten-free pastry crust. The results are equally comforting and delicious, perfect for gluten-free friends and family.

What mushrooms work best in this recipe?

Cremini or button mushrooms are classic choices, but you can experiment with portobello or a mixture of wild mushrooms for deeper, richer flavor in your Mushroom and Lentil Pot Pie Recipe.

Can I make the filling ahead of time?

Definitely! The filling can be prepared up to two days in advance and stored in the fridge. When you’re ready to serve, simply assemble with your puff pastry and bake as directed.

How can I make this Mushroom and Lentil Pot Pie Recipe vegan?

It’s easy—just use plant-based milk and a vegan-friendly puff pastry. Skip the egg wash, and you’ll have an entirely vegan pot pie that everyone can enjoy.

Final Thoughts

If you’re looking for a dish that delivers comfort, style, and plenty of flavor, this Mushroom and Lentil Pot Pie Recipe won’t let you down. Whether you’re trying something new or sharing an old favorite, don’t hesitate to bring this to your table—it’s pure, shareable coziness in a pie dish!

Mushroom and Lentil Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 18 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Mushroom and Lentil Pot Pie recipe is a hearty and comforting dish perfect for vegetarians and vegans. A savory filling of lentils, mushrooms, and vegetables is topped with flaky puff pastry for a delicious twist on traditional pot pie.

Ingredients

Scale

Filling:

2 tablespoons olive oil
1 medium yellow onion (diced)
2 cloves garlic (minced)
2 cups mushrooms (sliced)
1 cup cooked brown or green lentils
1 cup carrots (diced)
1 cup celery (diced)
1/2 cup frozen peas
2 tablespoons all-purpose flour
1 1/2 cups vegetable broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste

Pastry:

1 sheet puff pastry (thawed)
1 tablespoon plant-based milk or egg wash (for brushing)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened. Add mushrooms, carrots, and celery, cook until softened. Stir in lentils, peas, tomato paste, thyme, rosemary, salt, and pepper. Sprinkle flour, stir, add vegetable broth until thickened.
Assemble: Transfer filling to a pie dish. Cover with puff pastry, seal edges, vent the top, brush with milk or egg wash.
Bake: Bake for 25-30 minutes until golden brown. Let rest before serving.