Here’s a rich, hearty recipe for Borlotti & Red Wine Pie topped with kale mash — ideal for a Sunday lunch or a cosy evening supper. Slow-cooked borlotti beans with chestnut mushrooms create a satisfying, meaty texture, while red wine reduces to a thick, savoury gravy. This dish is a brilliant option for anyone wanting a comforting, plant-based pie that even veggie-sceptic carnivores are likely to enjoy.
If you’re short on time, you can use frozen mashed potato or ready-made puff or shortcrust pastry for the topping. If you prefer to make your own pastry, consider adding vegan cheese, mustard, or fresh herbs for extra flavour. The filling also works well as a bolognese-style sauce for pasta or as a filling for vegan pasties.
📖 Borlotti & Red Wine Pie topped with kale mash — Recipe
Borlotti & Red Wine Pie topped with kale mash
Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Total Time: 2 hrs
Course: Main | Cuisine: British
Servings: 4 people | Calories: 538 kcal per serving
Ingredients
For the pie filling
- 3 tablespoon olive or rapeseed oil
- 1 onion, finely sliced
- 1 stick of celery, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, crushed (or 2 tsp ready-made garlic)
- 250 g chestnut mushrooms, thickly sliced (no more than 4 slices per mushroom)
- 2 tablespoon tomato purée
- 2 tablespoon plain flour
- 50 g puy or green lentils, rinsed (use dried, not tinned)
- 400 g tin borlotti beans, drained and rinsed
- 200 ml red wine (check it is vegan if required)
- 500 ml vegetable stock
- 1 tablespoon fresh thyme leaves
For the pie topping (kale mash)
- 1 kg floury potatoes
- 25 g dairy-free margarine
- 50 ml dairy-free milk
- 75 g curly kale
- 1 tablespoon oil (for sautéing the kale)
Instructions
- Heat the oil in a large, deep frying pan or saucepan. Add the onion, celery, carrot and garlic and cook over medium heat for 8–10 minutes until softened. Add the chestnut mushrooms and cook a further 3–4 minutes until they start to brown.
- Reduce the heat, stir in the tomato purée and plain flour until no lumps remain. Add the rinsed puy lentils and borlotti beans, then pour in the red wine, vegetable stock and add the thyme. Bring to a boil, stirring, then reduce to a gentle simmer and cook uncovered for 45 minutes, stirring occasionally, until the liquid has reduced to a thick, glossy gravy.
- While the filling simmers, peel the potatoes and cut into large chunks. Boil for 15–20 minutes until tender. Drain well and mash with the dairy-free margarine and milk until smooth and creamy.
- Remove the stalks from the curly kale and roughly chop the leaves. Heat 1 tablespoon of oil in a small frying pan and sauté the kale for about 5 minutes until wilted and bright green. Tip the sautéed kale into the mash and mix thoroughly to combine, creating a vibrant kale mash topping.
- Transfer the filling to a suitable pie dish. Spoon the kale mash carefully over the top, smoothing or creating peaks as you prefer. Place the pie on a baking tray and bake in a preheated oven at 200°C (180°C fan) / 400°F for 20–25 minutes, until the top is crisp and golden and the filling bubbles at the edges.
Serving, storing and variations
Serve hot, ideally with roasted vegetables or a simple green salad. Leftovers keep well in the fridge for 2–3 days and can be reheated in the oven to restore the topping’s texture. For a quicker version, use frozen mash or ready-made pastry — either will shorten preparation time. If you prefer a richer flavour, add a splash more red wine during cooking or finish the gravy with a spoonful of vegan Worcestershire-style sauce.
Nutrition (per serving)
Calories: 538 kcal | Carbohydrates: 78 g | Protein: 16 g | Fat: 16 g
Fiber: 15 g | Sodium: 860 mg | Potassium: 1984 mg
If you enjoy this recipe, please follow The Veg Space on social media for more plant-based recipes and seasonal ideas. Thank you — Kate.