Mushroom, Lentil and Ale Pie from Vegan(ish) by Jack Monroe

Ingredients

• 1 large onion
• 1 tsp lemon juice or light-coloured vinegar
• 300 g shortcrust pastry
• 1 tbsp meat-style gravy granules
• 1 × 390 g tin of green or brown lentils
• 2 large carrots, peeled
• 400 g mushrooms
• 1 vegetable stock cube or a pinch of salt
• 2 tbsp tomato ketchup – or puree for the puritan palate
• 250 ml red or dark ale
• 2 tbsp cooking oil
• 6 fat cloves of garlic
• 2 tbsp plain flour
• 1 tbsp cooking oil or vegan ‘milk’, to glaze
• Steamed greens to serve (optional)