Vegetable dhansak-style bake

A richly spiced mushroom and lentil filling topped with a creamy, cheesy mashed potato crust. It’s a comforting vegetarian dish with warm Indian-inspired flavours and satisfying textures.

By Matt Tebbutt
From Saturday Kitchen

This comforting vegetable dhansak-style bake scores a Nutri-Score B for its generous vegetables, moderate fat, and protein from lentils, balanced by creamy, cheesy mashed potato topping.

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Equipment

• Large frying or sauté pan
• Saucepan
• Fine sieve
• 30cm round pie dish
• Mixing bowl

FineDine Mixing Bowls Set , 10 Piece Set ,(5 Bowls +5 Lids) Stainless Steel

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Ingredients

For the vegetable dhansak-style filling

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 1 tbsp chopped fresh thyme
• 4 garlic cloves, finely chopped
• 2 celery sticks, finely chopped
• 1 fennel bulb, finely chopped
• 300g chestnut mushrooms, roughly chopped
• 4 portobello mushrooms, roughly chopped
• 3 tbsp curry powder
• 1 tsp ground cinnamon
• 1 tbsp garam masala
• 1 tbsp plain flour
• 3 tbsp tomato purée
• 500ml vegetable stock
• 400g cooked Puy lentils
• 2 tbsp yeast extract
• 2 tbsp Hendersons relish or vegetarian Worcestershire sauce
• Salt and freshly ground black pepper

For the topping

• 250ml double cream
• 250g unsalted butter
• 1 bay leaf
• 1 head garlic, halved
• 10g fresh thyme
• 1kg boiled floury potatoes, mashed
• 10g chopped tarragon
• 100g crispy onions
• 250g mature cheddar, grated
• 10g chopped fresh chives, to serve

Method

1. Add oil to a large frying or sauté pan over medium heat. Sauté onions, thyme, garlic, celery, and fennel for 5–8 minutes until softened but not browned.
2. Add mushrooms, curry powder, cinnamon, garam masala, and flour. Cook for 5 minutes, stirring frequently.
3. Stir in tomato purée and vegetable stock, then bring to a boil. Reduce heat and add lentils, yeast extract, and relish.
4. Simmer for about 15 minutes until the stock reduces to a thick coating consistency. Season with salt and pepper, then transfer mixture to a 30cm round pie dish.
5. In a saucepan, gently heat cream, butter, bay leaf, garlic halves, and thyme over low heat for around 30 minutes to infuse flavour. Strain the mixture through a sieve, discarding solids.
6. Beat the infused cream into the mashed potatoes until smooth. Stir in tarragon and crispy onions.
7. Preheat oven to 200°C (180°C fan, Gas 6).
8. Spread the mashed potato mixture evenly over the pie filling. Sprinkle grated cheddar on top.
9. Bake for 30 minutes until golden and bubbling.
10. Sprinkle with fresh chives before serving.

Additional Notes

• Use fresh herbs for best flavour infusion.
• Adjust spice levels to taste by varying curry powder amount.
• For a dairy-free version, substitute cream and butter with suitable alternatives.

Suggested Wine Pairing

• Majestic:Domaines Ott Rosé – A dry, aromatic rosé that complements the spices and creaminess of the bake.
• Tesco:Tesco Finest Viognier – Floral and full-bodied white wine pairing well with the rich mushroom and lentil flavours.
• Sainsbury’s:Sainsbury’s Taste the Difference Shiraz – Smooth, fruity red offering contrast to the spices and creamy topping.

What can you serve with this

1. Simple green salad: Adds freshness and balances the richness of the bake.
2. Roasted cauliflower: Provides a mild, nutty flavour that pairs well with the dhansak spices.
3. Naan bread: For soaking up the delicious filling and topping.

FAQs for Vegetable Dhansak-style Bake

• Can I make this bake ahead? Yes, prepare the filling in advance and assemble before baking.
• Is this dish suitable for vegans? Replace cream and butter with plant-based alternatives.
• Can I use other lentils? Puy lentils are best, but brown or green lentils work as substitutes.
• How spicy is this dish? The spice level is moderate but can be adjusted by altering curry powder amount.
• How do I store leftovers? Keep refrigerated in an airtight container for up to 3 days and reheat thoroughly.

Nutri-score Health Check

The vegetable dhansak-style bake scores Nutri-Score B for its high vegetable and protein content balanced with moderate fats and carbohydrates from the cheesy potato topping.

Positive Factors

• Rich in fibre, vitamins and minerals from vegetables and lentils.
• Contains plant-based protein from lentils.
• Includes fresh herbs enhancing nutritional value and flavour.

Negative Factors

• Moderate saturated fat from cream, butter and cheese.
• Contains carbohydrates from potato topping.

This Nutri-Score is automatically calculated and serves as a guide to the dish’s nutritional impact.