Eat Well For Less: Mushroom lentil pie recipe with step-by-step cooking instructions!

Fans were impressed with the mushroom lentil pie made on the latest episode of Eat Well For Less. Here’s the recipe – with step-by-step cooking instructions!

Master chef Gregg Wallace and award-winning greengrocer Chris Bavin visit households across the UK in the BBC series.

Their main aim is to help families spend less while still eating quality food. In the latest episode, the Ahmed family were paid to visit, a couple with two young children who have very different tastes in food.

So how do you make the mushroom lentil pie recipe made during the episode? We’ve provided the recipe below – cooking instructions included!

Screenshot: Mushroom lentil pie, Eat Well For Less, Series 7 Episode 5, BBC

Mushroom lentil pie: Ingredients

Most of the ingredients needed for this recipe are staple household foods.

However it may require a quick trip to the shop depending on what you usually have in your fridge and cupboards. You will need:

  • 1 onion
  • 2/3 garlic cloves
  • 1 swede
  • Carrots
  • Parsnips
  • Potatoes
  • 400g chestnut mushrooms
  • 1 tin green lentils
  • Whipping cream, 1tbsp
  • Wholegrain mustard, 1tbsp
  • 160g spinach leaves
  • Sprinkle of cheese

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Eat Well For Less mushroom lentil pie: Recipe

Screenshot: Mushroom lentil pie, Eat Well For Less, Series 7 Episode 5, BBC

It will only take you around 15-20 minutes to make this dish, with the recipe needing just a few minutes under the grill.

The mushroom lentil pie recipe also has four of your five a day in – and is packed with fibre, protein and vitamins!

Step 1: Finely slice the onion and chop up the garlic cloves. Then peel the swede and chop into small, equal sizes. Also chop the carrots and parsnips.

Step 2: Boil water in a large saucepan on the hob, and place swede into it. Then start chopping up your potatoes into small pieces, leaving the skin on for nutritional value and add them to the large saucepan.

Step 3: Add your carrots and parsnips to the large saucepan. Start heating up a separate pan on the hob and add onions to soften them.

Step 4: Chop the mushrooms for the filling. Cut them thick so they don’t break apart while cooking. Then add them to the pan with the onions.

Step 5: Add in the green lentils to the pan. Start mixing them in with the mushrooms and onions. Then add the whipping cream.

Step 6: Add the wholegrain mustard and spinach to the pan. Layer the spinach on the top and put the lid on, allowing it to steam and wilt down.

Step 7: Meanwhile, make the vegetable topping. Do this by draining the large saucepan with the potato, swede and root vegetables, and mash.

Step 8: Add the contents of the pan to a pie dish holder, and add the mash to the top. Use a fork to add lines across the mash. Add the cheese on top.

Step 9: Place the dish under the grill to brown. Wait a few minutes and voila, the dish is done.

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