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. If you're making your own pastry take a look at my Vegan Pastry recipe for all sorts of lovely flavour variations - vegan cheese, mustard or fresh herbs?
You might also enjoy my Red Wine Bolognese with borlotti beans & olives, or my Vegan Pasties with mushrooms & red wine.
Borlotti & Red Wine Pie topped with kale mash
Ingredients
For the pie filling
- 3 tablespoon olive or rapeseed oil
- 1 onion finely sliced
- 1 stick of celery finely chopped
- 1 carrot finely chopped
- 2 garlic cloves crushed (or 2 teaspoon lazy garlic)
- 250 g chestnut mushrooms thickly sliced (no more than 4 slices per mushroom)
- 2 tablespoon tomato purée
- 2 tablespoon plain flour
- 50 g puy or green lentils rinsed (dried rather than tinned)
- 400 g tin borlotti beans drained and rinsed
- 200 ml red wine (check it is vegan)
- 500 ml vegetable stock
- 1 tablespoon fresh thyme leaves
For the pie topping
- 1 kg floury potatoes
- 25 g dairy-free margarine
- 50 ml dairy-free milk
- 75 g curly kale
Instructions
- 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.
- 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.
- 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 margarine and milk.
- Remove all the stalks from the curly kale, and roughly chop the leaves. Heat 1 tablespoon oil in a small frying pan and sauté the kale for 5 minutes. Tip into the mash and mix well to combine.
- 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.
ENVIRONMENTAL INFORMATION
Nutrition
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Ellie says
Delicious! Will definitely make this again!
Kate Ford says
Oh that's great to hear, thanks Ellie.
julie Guest says
The red wine gave it depth and flavour, great comfort food. I used savoy cabbage in place of kale and added some leek to the filling. Everyone really enjoyed it. Superb recipie! I was tempted to add other seasoning but left it alone as it was right!
Kate Ford says
Great to hear this, thanks Julie! x
Mary says
omg... this is to die for.. I just made the base layer (and doubled the mushrooms) to make a filling for a pot pie for Pi Day.
The best pot pie I've ever made. I have a great mushroom Bourguignon recipe, I have a great rice and lentil in red wine recipe. This combined the best of both.
It made my mouth sing.
Kate Ford says
That's great to hear, thanks Mary!
Maire says
Went down a storm today with both my vegetarian and meat-eating friends!
thevegspace says
Oh that's so good to hear Maire, thanks for letting me know!
Mark Gelder says
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!
thevegspace says
Wow great idea re the mustard & chilli - glad you enjoyed it!
Circus Gardener says
This looks and sounds really good!
thevegspace says
Thanks! It was pretty tasty even if I do say so myself!!