Mushroom, Lentil and Ale Pie

Having tried Linda McCartney's version, I thought I'd try to recreate the magic.

Ingredients

10 small shallotts, halved
50g seitan, chopped into small chunks
3 garlic cloves, crushed
2 tbsp tomato paste
1 tin lentils, rinsed
150g swiss brown mushrooms
150g button mushrooms
20g dried porcini mushrooms
275ml brown ale
200ml vegetable stock
1 heaped tablespoon vegemite
2 tbsp tomato sauce
Salt & cracked pepper
50g butter
50 g baby spinach
Cornflour
Ready-made puff pastry
1 egg

Note: You could easily leave out the seitan, or change the mushroom varietals according to taste, with the exception of the porcini, -that flavour is a must.

1. Olive oil and butter in large skillet, brown shallotts and garlic
2. Stir in tomato paste, lentils, seitan, mushrooms...cook 5 mins
3. Stir in ale, vegetable stock, vegemite and rehydrated porcini mushrooms (rehydrate in 200ml warm water, add the soaking liquid too). Cover and simmer for 30 mins
4. Add tomato sauce and seasoning, and add cornflour paste until liquid is a thick gray consistency
5. Add baby spinach
6. Brush pie tops with beaten egg
7. Bake at 180 degrees for 30 mins or until browned and puffy!


Brett and Gabriel polished off a whole pie each, but to be honest, I found it a little too 'mushroomy'. If I were to cook them agin, I'd up the lentils and reduce the amount of mushrooms.
However, if you're looking for a really 'meaty' vegetarian dish, and you adore 'shrooms, try this!

Oh, monkey-bum ended up covered in pie and bits of gravy...this is him on his way to a bath:-)
Oh, and the veges are broccoli and broccoli rabe from the garden sauteed in butter and garlic.