Mushroom, Leek & Lentil Pie

If you’re looking for a delicious vegetarian recipe that’s perfect for cooler days, this pie ticks all the boxes. The secret ingredient? Crispy bread!

Prep 10 mins
Cooking 35 mins
Serves 4
Difficulty Easy


  • 3 slices Prebiotic Cape Seed Loaf with BARLEYmax®
  • 400g mixed mushrooms
  • 600g tinned lentils, drained
  • ½ brown onion
  • Leek 140g (white and pale green section)
  • 1 tbsp plain flour
  • 2 tsp Dijon mustard
  • ½ tbsp extra virgin olive oil
  • ½ cup reduced-salt vegetable stock
  • Pinch mixed herbs
  • 80g Parmesan cheese and a handful of parsley, to serve


  1. Slice the white and pale green portion of the leek
  2. Finely dice the onion and slice the mushrooms
  3. Add oil into a large pan over medium heat. Fry onions for 1 minute until fragment and add leeks. Stir for 2-3 minutes. Add mushrooms and drained lentils, then stir in mustard and season with herbs and pepper
  4. To this mixture, sprinkle flour and stir until covering all ingredients
  5. Reduce heat and pour in the stock. Allow to simmer down until the mixture thickens, approximately 5 minutes
  6. Transfer to a medium oven dish and top with small torn pieces of Prebiotic Cape Seed Loaf with BARLEYmax® bread
  7. Cover with foil and place into a medium oven for 20 minutes or until bread becomes crisp
  8. Serve with parsley and parmesan cheese

Additional Comments: Save the dark green portion of your leeks to make vegetable stock.

Recipe provided by Bakers Delight.

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