Lentil & Mushroom Pie With Garlicky Greens

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 4 min or until beginning to soften

While the onion is softening, peel and finely chop (or grate) your garlic

Slice your chestnut mushrooms finely

Boil half a kettle

Drain and rinse your green lentils

Once the onion has softened, add the drained green lentils to the onion with 1 tsp [1 1/2 tsp] [2 tsp] flour and a generous grind of pepper

Increase the heat to medium-high and cook for 1-2 min

Meanwhile, dissolve your vegetable stock mix, tomato paste and soy sauce in 250ml [325ml] [425ml] boiled water – this is your vegetable stock

Add half the chopped garlic to the pan (save the rest for later!) with the sliced mushrooms and cook for 30 secs

Add the vegetable stock, give everything a good mix up and bring to the boil over a high heat

Reduce the heat to medium and cook for 10-12 min or until thickened to a bolognese-like consistency – this is your lentil & mushroom pie mix

Wash your shredded kale, then pat dry with kitchen paper

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 rectangle per person

Transfer the pastry to a non-stick baking paper-lined baking tray (or two!), then score a 1cm border around the edge of the pastry with a knife

Crimp the borders with a fork and put the tray[s] in the oven for 15 min or until puffed up and golden – this is your pie lid

Once the pastry is almost cooked, heat a separate, large, wide-based pan (preferably non-stick) with a small knob of butter

Once hot, add the shredded kale with the remaining chopped garlic and a small splash of cold water and cook for 2-3 min or until tender – these are your garlicky greens