/, Lunches, Recipies, Savoury/SWISS CHARD AND MUSHROOM PIE


As we all know, green leafy vegetables are super nutritious and a must in any vegan diet.  Swiss chard is one of the best – an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fibre.  I love a good cottage pie and this dish has a similar earthy comforting feel about it as well as being full of protein and goodness.  If you’re a cottage pie fan, check out my other recipe COTTAGE PIE STUFFED SPUDS too.


  • 200g swish rainbow chard
  • 2 leeks
  • glug of olive oil
  • salt
  • 2 cloves of garlic
  • 200g puy lentils
  • 375ml cold water
  • 2 stock cubes
  • pinch dried oregano
  • 2 bay leaves
  • 5 medium potatoes
  • 150g chestnut mushrooms
  • 1tsp wholegrain mustard
  • 1 tbsp dairy free butter
  • 1 tbsp nutritional yeast
  • handful of fresh parsley


  1. Cut the stalks off the chard and add to a pan
  2. Cut the leeks in half lengthways,  chop into 2cm pieces and add to the pan with the oil and salt
  3. Fry on a low heat for 8 minutes until softened
  4. Add the garlic and fry for a further minute
  5. Then add the lentils, water, stock and herbs and cook on a low heat, covered, for around 20 minutes until the lentils have soaked up most of the water
  6. Meanwhile peel and cut the potatoes into small peices and boil in salted water
  7. Chop the mushrooms into quarters and add to the lentil mix along with the mustard and the chard leaves
  8. Cook briefly for a few minutes and transfer to an oven proof dish
  9. Drain and mash the potatoes and add the butter, yeast and parsley
  10. Top the lentil mix with the potato with a fork and cook in the oven at 200 for 20 minutes until golden brown.
By |2021-01-31T18:32:38+00:00January 3rd, 2020|Dinner, Lunches, Recipies, Savoury|0 Comments

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