Mushroom, Beet and Lentil Pie with Polenta Mash Crust GF

January 20, 2016 | veganbungalow

I’m a bit obsessed by the combination of urad chilka (black split lentils) and mushrooms at the moment, I think it’s the dark earthy colours as much as the flavours! I wanted to combine them with beetroot for a little sweetness and horseradish for heat, but fancied something a bit different than stew, or soup.

So I’ve used a combination of potato, butternut squash and sweet potato mashed with polenta to make a lovely flavoursome alternative to a pastry crust. And, of course, it’s rather healthier too, not being made with fat.

I should possibly have made a little more effort with the ‘lattice’ top, it looks like I have lovingly arranged wotsits on top… but it’s really very tasty!

Mushroom, lentil and beetroot slice with polenta mash crust

serves 4 to 6

subheading: for the polenta mash crust:

400 g potato, cut into 1 cm cubes

200 g butternut squash, cut into 1 cm cubes

150 g sweet potato, cut into 2 cm cubes

(The proportions of vegetables are approximate, change them if you like! Also, there’s no need to be too precise with the size of the cubes, but as the sweet potato cooks more quickly make sure the pieces are roughly twice the size of the other vegetables)

around 1 litre of hot water

150 g quick cook polenta

4 tbsp tapioca flour

salt and pepper

about 2 tsp oil

subheading: for the mushroom, beetroot and lentil filling:

250 g mushrooms, quartered

1 tbsp olive oil

150 g urad chilka or lentils of your choice

¼ tsp dried thyme

around 600 ml of the mash veg cooking water

2 cooked beetroot, cubed

4 cm fresh horseradish, grated (or 1 to 2 tbsp mustard)

1 tbsp cornflour, slaked

salt and pepper

Note: Ingredients may have been altered from the original.

Directions at veganbungalow.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer