Recipe: Borlotti & Red Wine Pie topped with kale mash

Borlotti & Red Wine Pie

Here’s a rich and hearty recipe for Borlotti & Red Wine Pie topped with kale mash – perfect for Sunday lunch or a filling supper for a cozy evening in.  The slow-cooked borlotti beans and chestnut mushrooms give the filling a really (dare I say) meaty texture, and the red wine forms a lovely thick gravy… definitely one to serve up to veggie-sceptic carnivores!

If you were in a hurry and wanted to save making mashed potato, try frozen mash instead, or else ready-made puff or shortcrust pastry would also make a lovely pie crust.

Vegan (see *)

4.0 from 1 reviews
Borlotti & Red Wine Pie topped with kale mash
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: British
Serves: Serves 4
  • For the pie filling
  • 3 tbsp olive or rapeseed oil
  • 1 onion, finely sliced
  • 1 stick of celery, finely chopped
  • 1 carrot, finely chopped
  • 2 garlic cloves, crushed (or 2 tsp lazy garlic)
  • 250g chestnut mushrooms, thickly sliced (no more than 4 slices per mushroom)
  • 2 tbsp tomato purée
  • 2 tbsp plain flour
  • 50g puy or green lentils, rinsed (dried rather than tinned)
  • 400g tin borlotti beans, drained and rinsed
  • 200ml red wine
  • 500ml vegetable stock
  • 1 tbsp fresh thyme leaves
  • For the pie topping
  • 750g floury potatoes
  • 25g butter (*or dairy-free margarine)
  • 50ml milk (*or soya milk)
  • 75g curly kale
  1. Heat the oil in a large, deep frying pan or saucepan.  Add the onion, celery, carrot and garlic and cook over a medium heat for 8-10 minutes until softened.  Add the chestnut mushrooms and cook for a further 3-4 minutes.
  2. Turn down the heat, add the tomato purée and plain flour to the pan and stir until there are no lumps of flour.  Add the puy lentils and borlotti beans, followed by the red wine, stock and thyme.  Bring to the boil, stirring continually, then reduce to a gentle simmer and cook for 45 minutes (uncovered), stirring occasionally.
  3. Whilst the filling is cooking, peel the potatoes and cut into large-ish chunks.  Boil for 15-20 minutes until completely cooked through, then drain and mash with the butter and milk (or dairy-free alternatives).
  4. Remove all the stalks from the curly kale, and roughly chop the leaves.  Heat 1 tbsp oil in a small frying pan and sauté the kale for 5 minutes.  Tip into the mash and mix well to combine.
  5. Place your filling in a pie dish and carefully spoon the kale mash onto the top.  Place on a baking tray and bake in the oven for 20-25 minutes until the top is crisp and golden and the filling is bubbling around the edges.

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  1. This looks and sounds really good!

    1. Thanks! It was pretty tasty even if I do say so myself!!

  2. Hello,

    I made this last night – I really enjoyed it. I am a chilli freak so I added some chilies into the filling and also added wholegrain mustard into the mash. Seemed to work well!

    1. Wow great idea re the mustard & chilli – glad you enjoyed it!

  3. Went down a storm today with both my vegetarian and meat-eating friends!

    1. Oh that’s so good to hear Maire, thanks for letting me know!

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