Chestnut Lentil Bourguignon Pie - Meat Free Monday
This meat free Chestnut Lentil Bourguignon Pie makes a very hearty meal.
Ingredients
- 130 g dried chestnuts, soaked for 6-8 hours
- 150 g uncooked brown lentils
- 3 bay leaves
- 1 sprig fresh rosemary or 1 tablespoon dried rosemary
- 220 ml red wine
- 320 ml vegetable stock
- 25 g plant-based margarine
- 8 fresh shallots, or 2 medium onions, peeled and chopped
- 125 g button mushrooms, wiped
- 2 teaspoons Dijon mustard
- 2 teaspoons soy sauce
- 250 g puff pastry
- black pepper, to taste
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