Lentil-Veggie Pie with Plant-Based Cheese
with Mushrooms- Wheat
- Soy
- Sulphites
- May contain traces of allergens
- Gluten
- Wheat
- Mustard
- Milk
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Sulphites
- Soy
- Peanuts
- Triticale
Earthy mushrooms and lentils are the stars of a hearty, savoury pie made with plant-based mozzarella mashed potatoes for the perfect rustic and comforting dinner. Ingredients: Russet potato • Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Mushrooms • Mirepoix (carrot, onion, celery) • Plant based mozzarella cheese (water, coconut oil, modified potato starch, modified corn starch, corn starch, sea salt, flavour, olive extract, carotene) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • All-purpose flour (wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Chives • Garlic powder.
Ingredients
2 unit(s)
Russet Potato
227 g
Mushrooms
1 unit(s)
Lentils, canned
(May be present: Gluten, Wheat)
113 g
Mirepoix
7 g
Chives
¾ cup
Plant-Based Mozzarella Cheese, shredded
2 tbsp
Tomato Sauce Base
(May be present: Gluten, Wheat, Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Sulphites, Soy)
1 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Gluten, Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Sulphites, Soy, Peanuts)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Wheat, Mustard, Milk, Tree nuts, Sesame, Peanuts)
1 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites May be present: Gluten, Wheat, Mustard, Milk, Fish, Egg, Sesame, Crustaceans, Sulphites, Soy)
2 g
Garlic Powder
(May be present: Wheat, Mustard, Milk, Tree nuts, Sesame, Sulphites, Soy, Peanuts, Triticale)
Not included in your delivery
1 tbsp
Plant-based Butter*
1 tbsp
Plant-based Milk*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, quarter mushrooms.
- Thinly slice chives.
- Heat 1 tbsp (2 tbsp) oil in a large oven-proof pan over medium-high.
- When hot, add mirepoix and mushrooms. Cook for 5-6 min, stirring occasionally, until softened.
- Sprinkle flour over top. Cook for 30 sec, stirring occasionally, until toasted.
- Add soy sauce, tomato sauce base, stock powder and lentils, including can liquid. Bring up to a simmer. Once simmering, reduce heat to medium-low. Cook for 4-6 min, stirring often, until stew thickens. Season with pepper. (NOTE: For 2 servings, if you don't have an oven-proof pan, transfer to an 8x8-inch dish. For 4 servings, transfer filling to a 9x13-inch baking dish.)
- Drain and return potatoes to the same pot, off heat.
- Mash garlic powder, plant-based cheese, half the chives, 1 tbsp (2 tbsp) plant-based butter and 1 tbsp (2 tbsp) plant-based milk into potatoes until creamy. Season with salt and pepper.
- Top filling with potatoes, spreading into an even layer to cover filling. (NOTE: Don't worry if it doesn't reach the edges.) Broil in the middle of the oven for 6-7 min, until topping browns.
- Remove from oven and let stand 5 min.
- Dvide lentil-veggie pie between plates.
- Sprinkle remaining chives over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed this hearty vegetarian dish, though some found it bland. Consider adding Worcestershire sauce for a flavor boost.
- Ease of prep: The recipe comes together easily, but some found the instructions confusing, especially regarding pan usage and broiler timing.
- Suggestions: Chop mushrooms smaller for better texture. Add more liquid to the filling for a gravy-like consistency.
- Portions: Generous and filling for most, but some felt there weren't enough potatoes to cover the lentil mixture adequately.
- Texture: Several noted the filling was too mushy; consider adjusting cooking times for firmer lentils and vegetables.
