BY: Carol Green

February 19, 2021

French Puy Lentil and Mushroom pie

As most of the country is wrapped in the icy tentacles of winter, cold, gloomy days call for rich, satisfying comfort foods.

This recipe hits the comfort spot without the guilt with a satisfying and delicious plant-based French Puy lentil and Wild Mushroom Cottage pie with warming Baharat spices. Earthy mushrooms with the rich, peppery flavor of the Puy lentils create a satisfying ”meaty’ ragu that won’t have you missing the meat!

French Puy Lentil

The French Puy Lentils

During my time at culinary school in France, on one memorable field trip, we visited the Auvergne region in France where the French Green Puy Lentils, also known as ‘Lentilles Vertes du Puy’, have been grown for over 2000 years.

Produced in rich volcanic soils, these beautiful lentils have a rich green color and rich in plant protein and minerals. Prized in French gastronomy, this delicate lentil has a wonderful earthy taste and added a depth of flavor to the mushroom ragu.

Root Vegetables

Topped with Roots

If you’ve glanced over these wonderful white root vegetables at your local market and not known what to do with them this recipe is for you!

Rutabaga, celeriac root, parsnips along with the all-time favorite cauliflower steamed and mashed create a wonderful, life fluffy low carb topping, you won’t be missing the potatoes!

I hope you enjoy this delicious warming recipe!

Chef Carol

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Vegetable Stock

  • Author: Carol Green
  • Prep Time: 20 Mins
  • Cook Time: 2 Hours
  • Total Time: 2 hours 20 minutes
  • Yield: 3/4 Gallon 1x


Vegetable stock is designed to be cooked relatively quickly. It is a great way to use up leftover vegetable scraps in the kitchen




½ to ¾ Gallon Filtered water

Approximately 8 cups of carrot, onion, celery, leeks, tomato, parsley stems and /or        mushroom stems, if available

2    cloves garlic, smashed

Peppercorns, bay leaf, herbs (optional)

1     tablespoon oil.


  • Heat the oil in a large saucepan and sauté the vegetables until browned.
  • Add the seasonings, cover in water.
  • Allow to simmer for two hours
  • Strain and use in recipe, can be frozen
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French Puy Lentil and Mushroom pie

French Puy Lentil and Wild Mushroom Cottage Pie

  • Author: Carol Green
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 90
  • Yield: 8 1x


Earthy mushrooms with the rich, peppery flavor of the Puy lentils create a satisfying ragu, featuring Baharat spice and a fluffy white root vegetable topping. This recipe lists ingredients to make it vegan optional.



Ingredients: The Filling:

¼         Cup Dried Porcini, Oyster or Morel Mushrooms (approx. 5g)

1 Lb     Assorted Mushrooms; Cremini, Shitake, Oyster, sliced

1          large Yellow Onion, finely chopped

2          cloves Garlic, minced

2          ribs Celery, finely diced

2          Carrots, peeled and diced

1          tablespoon Savory Spice Store Baharat Seasoning

2          Tbsp. Tomato Paste

¼         cup Red Wine

4          cups Vegetable or Chicken Broth

1          cup French Puy Lentils

Salt to taste

Ghee or Olive Oil for cooking

Ingredients: The Topping:

1          Celeriac Root (approx. 1 Lb.), peeled and cubed

1          Rutabaga (approx. 1 Lb.), peeled and cubed

½         Head Cauliflower, large florets

2          Tbsp. Coconut Butter or Butter

¼ to ½ cup Almond Coconut Milk

¼         cup Parmesan Cheese, finely grated (optional)

Salt, to taste



  • Place the dried mushrooms in a small bowl, cover with hot water and allow to soak.
  • Heat a large Dutch oven over medium heat, add a little oil and sauté the fresh mushrooms until well browned, set aside.
  • Add a little more ghee to the pan, add the onion, celery, carrot and garlic, sauté until softened.
  • If the vegetables stick to the pan add a splash of water to steam release.
  • Add the seasoning, tomato paste, wine, broth, and lentils, bring to a simmer.
  • Remove the dried mushrooms from the soaking liquid (save the liquid) finely chop and add to the pot. Add the soaking liquid, avoiding the sediment in the bottom.
  • Add the fresh mushrooms back in, add two teaspoons of salt.
  • Place the lid on the pot, lower the heat and simmer for 30 minutes while preparing the topping.
  • Fit a large pot with a steamer basket, place the cubed celeriac and rutabaga in the pot, add water and steam for 20 minutes.
  • Add the cauliflower florets, steam for 8 minutes more.
  • Place the steamed vegetables in a food processor with the butter.
  • Process, adding just enough milk to a smooth yet firm consistency.
  • Salt to taste.
  • Check if the lentils are done, they should be ‘al dente’, add a little more liquid if needed.
  • Preheat the oven to 400F
  • Place the filling in a deep casserole dish, spoon the topping over.
  • Sprinkle the cheese over if using.
  • Bake for 20 to 25 minutes until the top is golden and bubbling.
  • Serve with Scout & Cellar Red wine, enjoy!


  • Category: Main Entree

*Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read full privacy policy here.

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