Prep Time
Cook Time
Serves 4
4 - 6 People
Difficulty 0


Butterbean mash potatoes
3 cups peeled and steamed potatoes
1 cup butterbeans
1/3 cup vegan margarine or vegan butter
1/4 cup nutritional yeast
1 tbsp corn starch
1 cup coconut milk to mash
Garlic salt to taste
2 handfuls baby spinach
Lentil mushroom pesto filling
2 cups cooked brown lentils
3 cups brown button mushrooms, sliced
1 small yellow onion
@inapaarmanskitchen mushroom pesto (i used the 1/2 of the packet)
1 tbsp corn starch
1 tsp dried thyme
1 tbsp soy sauce
Salt and pepper to taste


1. Preheat oven to 180 degrees Celsius. Mash the potatoes, add the butter beans, margarine, nutritional yeast, garlic salt and milk. Mash until smooth and lastly fold in the raw, washed spinach and set aside, keep warm.
2. For the filling, add a dollop of oil to a pan, add in the onion, dried thyme, mushroom pesto, mushrooms, and sauté until the mushrooms have lost their water, sprinkle over the corn starch, and add some milk. Season and let it thicken, take 10-13 minutes.
3. Scoop the filling into your serving dish, top with the mashed potatoes, and sprinkle over some cheese.
4. Bake the pie for 15-18 minutes until golden on top and serve with some crusty bread and salad!


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Hope you love this cozy recipe as much as we do, it’s a favourite!