Give me all the cosy comfort food this winter, like curry mushroom & lentil meat(less) pie made using Colman's mustard powder to give it an extra zing! It’s made with beautiful British produce and vegan mince to give it a really meaty texture - while still being completely plant based!

Prep time:

15 min

Cook time:

1 h

Ingredients (Serves 4)

For the filling

  • 1 tbsp vegetable oil
  • 2 small onions
  • 2 cloves garlic
  • 1 medium carrot
  • 400 g fresh vegan mince
  • 250 g chestnut mushrooms
  • 1 tbsp tomato paste
  • 1.5 tbsp medium curry powder
  • 2 tsp Colman's Mustard Powder
  • 1/4 tsp dried thyme
  • 1/4 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 1/4 cup red split lentils
  • 2 cups vegetable broth
  • cornstarch slurry (1 tbsp corn flour + 1 tbsp cold water)

For the pie top

  • vegan puff pastry
  • 1 - 2 tsp unsweetened plant milk


  • To make the filling, sauté diced onion, garlic, and carrot in vegetable oil at medium heat until slightly softened.

  • Add vegan mince, roughly chopped mushrooms, along with tomato paste, curry powder, mustard powder, thyme, nutmeg, and black pepper. Stir together and cook for a few minutes until mince is browned and mushrooms have softened.

  • Add lentils and vegetable broth and let simmer for 5-7 minutes until lentils have softened.

  • Mix corn flour and water together and add to filling, stir well, and once any remaining liquid has thickened into a gravy-like consistency, remove from heat and allow to cool slightly while preparing pastry. If filling is too dry add a little extra broth or water.

  • Preheat oven to 200 fan/220 C/425 F.

  • Transfer filling into one family size pie dish or two smaller dishes.

  • Roll out enough puff pastry to cover pie dish, to about 1/4-1/2 cm thickness.

  • Brush the edges of the pie dish with water and lay puff pastry on top of the dish. cut around the edge with a sharp knife to remove excess dough and firmly press pastry down around the edge of the dish to seal.

  • Generously brush the top with plant milk and cut several small slits in the middle to allow the air to escape.

  • Bake pie for 40 minutes until pastry top is golden and flaky. Remove from oven and let stand for a few minutes before serving with your choice of vegetable side dishes and gravy.



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