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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