BEFORE COOKING:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).

1. TO PREPARE THE VEGETABLES:

Peel and finely slice the red onion. Cut the mushrooms into 1 cm slices. Open the bag of steamed puy lentils, breaking up any clumps by squeezing the bag gently. Break the egg into a small bowl and whisk lightly with a fork.

2. TO MAKE THE PIE FILLING:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the red onion and cook for 2-3 mins, stirring occasionally. Add the mushrooms and cook for 1-2 mins. Add the lentils and mustard cream sauce, season with salt and pepper, bring to a simmer and cook for a further 1-2 mins.

3. TO ASSEMBLE AND COOK THE PIE:

Pour the mushroom pie filling into an oven-proof baking dish. Gently unroll the puff pastry, discarding the paper it’s rolled in then prick a few times with a fork. Carefully place the pastry on top of the pie filling, folding over any edges that hang over the dish then brush with the egg. Bake in the oven for 15-20 mins until the pastry is golden and cooked. Allow to sit for a few mins before serving.

Trim both ends off the green beans. Place a non-stick frying pan over a medium-high heat with a knob of butter. Once hot, add the green beans then season with salt and pepper and cook for 2-3 mins, stirring occasionally to create a char. Add the sliced almonds and cook for a further 2 mins, stirring often.

TO SERVE:

Scoop the creamy mushroom pie onto plates and serve the buttered green beans on the side, sprinkling over any remaining almonds from the pan.