Creamy mushroom, lentil and spinach filo pie recipe
 This easy vegetarian mushroom and lentil pie is made in a frying pan and topped with crunchy scrunched up filo pastry. It's quick and easy enough for a busy midweek. 2 tbsp olive oil, plus extra for drizzling 20g/¾oz butter 250g/9oz chestnut mushrooms, sliced 3 banana shallots, thinly sliced 1 medium carrot, peeled and finely diced 3 garlic cloves, finely chopped 3-4 sprigs fresh thyme 2 sprigs rosemary 80ml/2¾fl oz white wine 400g tin green lentils, drained 1 tbsp wholegrain mustard 1 tbsp plain flour 250ml/9fl oz vegetable stock 250ml/9fl oz single cream 150g/5fl oz baby spinach, washed and large stems removed 6-8 sheets filo pastry salt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling 20g/¾oz butter 250g/9oz chestnut mushrooms, sliced 3 banana shallots, thinly sliced 1 medium carrot, peeled and finely diced 3 garlic cloves, finely chopped 3-4 sprigs fresh thyme 2 sprigs rosemary 80ml/2¾fl oz white wine 400g tin green lentils, drained 1 tbsp wholegrain mustard 1 tbsp plain flour 250ml/9fl oz vegetable stock 250ml/9fl oz single cream 150g/5fl oz baby spinach, washed and large stems removed 6-8 sheets filo pastry salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat an oven-proof frying pan or cast-iron skillet over a medium-high heat, add 1 tablespoon of the oil and the butter. Once starting to foam, add the sliced mushrooms and cook for 5 minutes, undisturbed. (Stirring or shaking the pan will release moisture from the mushrooms and they will stew not fry.) After 5 minutes, add the shallots, carrot, garlic, thyme and rosemary. Drizzle over the remaining oil, stir and cook for another 5 minutes or so until the mushrooms have reduced down in volume and the shallots are starting to colour. Turn the heat down, season to taste with salt and pepper, then add the white wine and cook to reduce down the volume of liquid. Once the wine has almost evaporated, add the drained lentils and mustard, then sprinkle over the flour. Stir and cook for another minute, then add the vegetable stock, stirring all the time to form the sauce. Add the cream, bring to a simmer and season to taste. Stir in the spinach and cook until it has wilted and the sauce has thickened, then remove from the heat. Taking one sheet of filo pastry at a time, gently scrunch up and place on top of the filling. Once the pie is covered, drizzle generously with olive oil then transfer to the oven for 15-20 minutes, or until the pastry is a nice golden colour. Remove from the oven (carefully as the handle will be hot!) and serve immediately, with chips and peas if you like. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat an oven-proof frying pan or cast-iron skillet over a medium-high heat, add 1 tablespoon of the oil and the butter. Once starting to foam, add the sliced mushrooms and cook for 5 minutes, undisturbed. (Stirring or shaking the pan will release moisture from the mushrooms and they will stew not fry.) Heat an oven-proof frying pan or cast-iron skillet over a medium-high heat, add 1 tablespoon of the oil and the butter. Once starting to foam, add the sliced mushrooms and cook for 5 minutes, undisturbed. (Stirring or shaking the pan will release moisture from the mushrooms and they will stew not fry.) After 5 minutes, add the shallots, carrot, garlic, thyme and rosemary. Drizzle over the remaining oil, stir and cook for another 5 minutes or so until the mushrooms have reduced down in volume and the shallots are starting to colour. After 5 minutes, add the shallots, carrot, garlic, thyme and rosemary. Drizzle over the remaining oil, stir and cook for another 5 minutes or so until the mushrooms have reduced down in volume and the shallots are starting to colour. Turn the heat down, season to taste with salt and pepper, then add the white wine and cook to reduce down the volume of liquid. Turn the heat down, season to taste with salt and pepper, then add the white wine and cook to reduce down the volume of liquid. Once the wine has almost evaporated, add the drained lentils and mustard, then sprinkle over the flour. Stir and cook for another minute, then add the vegetable stock, stirring all the time to form the sauce. Add the cream, bring to a simmer and season to taste. Once the wine has almost evaporated, add the drained lentils and mustard, then sprinkle over the flour. Stir and cook for another minute, then add the vegetable stock, stirring all the time to form the sauce. Add the cream, bring to a simmer and season to taste. Stir in the spinach and cook until it has wilted and the sauce has thickened, then remove from the heat. Stir in the spinach and cook until it has wilted and the sauce has thickened, then remove from the heat. Taking one sheet of filo pastry at a time, gently scrunch up and place on top of the filling. Once the pie is covered, drizzle generously with olive oil then transfer to the oven for 15-20 minutes, or until the pastry is a nice golden colour. Taking one sheet of filo pastry at a time, gently scrunch up and place on top of the filling. Once the pie is covered, drizzle generously with olive oil then transfer to the oven for 15-20 minutes, or until the pastry is a nice golden colour. Remove from the oven (carefully as the handle will be hot!) and serve immediately, with chips and peas if you like. Remove from the oven (carefully as the handle will be hot!) and serve immediately, with chips and peas if you like.