Double Potato, Mushroom & Lentil Pot Pies

Double Potato, Mushroom & Lentil Pot Pies recipe
comfort food

A beacon of hope on a cold winter's night, this pie has tender bite-sized pieces of potato, mushroom, and carrot nestled in a hearty red wine and thyme lentil gravy. Best served warm with all the tomato sauce your heart desires.

Preparation time Prep: 35 mins
cook time cook: 70 mins
Skill level Bragging Rights

You will need:

  • 4 sheets frozen dairy free pastry
  • 2-3 tablespoons olive oil
  • 3 celery stalks, finely diced
  • 2 carrots, halved lengthwise and cut into 5 mm thick half moons
  • 1 large golden onion, finely diced
  • 3-4 large field mushrooms, cut into large wedges or sliced
  • 3 cloves garlic, crushed
  • 1 teaspoon dried sage
  • 1 teaspoon ground coriander
  • 3 sprigs thyme
  • 1 teaspoon finely chopped rosemary
  • 3 waxy potatoes, peeled and diced into 2-3 cm cubes
  • 1 small sweet potato, peeled and diced into 1-2 cm cubes
  • 1 cup red wine
  • 2 x 400 g tins lentils, drained but not rinsed
  • 2 bay leaves
  • 2 ½ cups vegan beef-style stock
  • ⅓ cup vegan Worcestershire sauce
  • 2 tablespoons soy sauce or tamari
  • 1 heaping tablespoon cornflour (or vegan instant gravy powder)
  • 1 cup fresh or frozen peas
  • 2-3 tablespoons roughly chopped parsley
  • Dairy-free milk, for brushing


  • 1Take puff pastry out of the freezer and allow to thaw slowly in the fridge while you make pie filling. Also arrange 4 ramekins (each 1 ½-2 cups in capacity) on a baking tray, ready for filling.
  • 2In a large, heavy-based stock pot, heat olive oil over medium heat. Add celery, carrots and onion and sauté for 5 minutes, or until softened. Add mushrooms and garlic and cook for a further 3-4 minutes, until mushrooms are tender. Sprinkle in dried sage and ground coriander and stir well. Add thyme sprigs, rosemary, potatoes and sweet potato, and give everything a good mix.
  • 3Increase the heat to medium-high and, when the pan is sizzling, pour in the wine. Stir well to deglaze pan, then let the wine reduce for about 5 minutes. Stir in lentils, add bay leaves, then pour in the stock and bring to a boil. Cover pot and reduce heat to a low simmer. Cook, stirring occasionally, for about 30 minutes, until potatoes are tender.
  • 4Meanwhile, preheat oven to 220°C if fan-forced (240°C if conventional).
  • 5Stir the Worcestershire and soy sauces through lentil mixture, along with a few grinds of black pepper. Mix the cornflour or gravy powder to a smooth paste with 2 tablespoons water, then add it to the lentils and stir gently for about 1 minute. Remove from heat and stir in peas and parsley.
  • 6Discard the bay leaves, then ladle the pie filling evenly into your ramekins. Allow to cool slightly.
  • 7Drape thawed pastry over the ramekins. Pinch the edges into a decorative pattern, cut a little steam hole in the middle of each and brush the tops with milk.
  • 8Transfer to the oven and bake for 15-20 minutes, or until filling is bubbling and pastry is golden brown.
  • 9Remove from the oven and allow to stand for a couple minutes before serving.
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