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    Home » Vegan Recipes » Borlotti & Red Wine Pie topped with kale mash

    Borlotti & Red Wine Pie topped with kale mash

    Published: Mar 20, 2015 · Modified: Feb 4, 2021 by Kate Ford · This post may contain affiliate links.

    Borlotti & Red Wine Pie
    JUMP TO RECIPE

    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.

    📖 Recipe

    Borlotti & Red Wine Pie

    Borlotti & Red Wine Pie topped with kale mash

    Kate Ford | The Veg Space
    A rich and boozy pie packed with flavour and topped with kale mash.
    4.75 from 4 votes
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    Prep Time 30 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Total Time 2 hours hrs
    Course Main
    Cuisine British
    Servings 4 people
    Calories 538 kcal

    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.

    Nutrition

    Serving: 1servingCalories: 538kcalCarbohydrates: 78gProtein: 16gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 860mgPotassium: 1984mgFiber: 15gSugar: 8gVitamin A: 5199IUVitamin C: 82mgCalcium: 144mgIron: 6mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
    If you enjoy my recipes please BuyMeACoffee.com!
    Borlotti & Red Wine Pie 2

    If you like the look of this recipe please follow me for more.... on Facebook, Twitter, or Pinterest.  Thanks!  Kate x

    « Parsley Soup with peas
    Vegan Homity Pie »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Ellie says

      January 30, 2021 at 6:49 pm

      Delicious! Will definitely make this again!

      Reply
      • Kate Ford says

        January 31, 2021 at 11:32 am

        Oh that's great to hear, thanks Ellie.

        Reply
    2. julie Guest says

      November 22, 2020 at 6:00 pm

      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!

      Reply
      • Kate Ford says

        November 23, 2020 at 12:38 pm

        Great to hear this, thanks Julie! x

        Reply
    3. Mary says

      March 15, 2019 at 1:19 am

      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.

      Reply
      • Kate Ford says

        March 16, 2019 at 2:32 pm

        That's great to hear, thanks Mary!

        Reply
    4. Maire says

      October 16, 2016 at 6:30 am

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

      Reply
      • thevegspace says

        October 20, 2016 at 10:55 am

        Oh that's so good to hear Maire, thanks for letting me know!

        Reply
    5. Mark Gelder says

      March 23, 2015 at 5:57 am

      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!

      Reply
      • thevegspace says

        March 24, 2015 at 3:10 pm

        Wow great idea re the mustard & chilli - glad you enjoyed it!

        Reply
    6. Circus Gardener says

      March 20, 2015 at 7:22 pm

      This looks and sounds really good!

      Reply
      • thevegspace says

        March 20, 2015 at 7:43 pm

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

        Reply
    4.75 from 4 votes (1 rating without comment)

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