This recipe owes a lot to Veggie num num. I didn't have all the ingredients so came up with this instead.
Despite being vego it has to be the meatiest pie I have made. Mr CC kept stoking on the gravy and polished it off in about two minutes flat.
And yes, this is made in a love heart cake tin.......my pie dish broke a while back and I have been too lazy to replace it.
Mushroom and Lentil Pie
Pastry (enough for pie and top).
Surprise surprise I used Belinda Jeffery's Shortcrust recipe. The pastry from veggie num num above looks pretty good, or use your own (or just buy some).
For the filling
500g mushrooms, diced. (I used flat)
1 clove garlic
Splash red wine
1/2 cup vegetable stock
1 can brown lentils
1 dollop sour cream
Brown leek in a sauté pan in some olive oil on a medium heat. Add mushrooms and garlic. Cook for a few minutes until mushrooms start to brown. Add lentils. Add a generous splash of red wine (and some for yourself!). Mix the stock and flour together and add to pan. Add herbs to taste and put on a low heat. Simmer for about 15 minutes or until gravy has started to reduce. Stir sour cream through just before spooning into pie.
Line pie dish with pastry, add mushroom mixture, put on a pastry lid and brush with milk and bung it in the oven on about 180c for about 30 minutes.
While at the farmers market I managed to score a bunch of heirloom carrots! They are so pretty, I wanted to stick them in a vase. I also managed to get the last bunch of baby asparagus. I usually use foil in the recipe below, but didn't have any, hence I get to go all masterchef wanky and call in something that sounds remotely french and fancy. I also served it with some potatoes in olive oil and rosemary (hmmm, what fancy words can I call that?)
Honey Carrots and Baby Asparagus in papier.
1 bunch of carrots
1 bunch of baby asparagus
Wrap all ingredients in foil or baking paper.
Wack in the oven for about 45 minutes on 180c.
|OK. Not the prettiest pictures ever...but hey, I have 2 kids under 3 and I'd rather dinner was hot.|