Mary McCartney served up the perfect vegan party pie with lentils, spinach and red peppers on Saturday Kitchen.

The ingredients for the lentil layer are: 1 tbsp olive oil, 3 red onions, thinly sliced, 1 tbsp balsamic vinegar, 1 tbsp tamari or soy sauce, ½ tsp paprika and 250g cooked Puy lentils.

For the spinach layer: 1 tsp olive oil, 310g frozen spinach, thawed and roughly chopped, 2 garlic cloves, chopped, ½ lemon, juice only and ½ tsp sea salt flakes.

For the pastry: 2 sheets ready-rolled shortcrust pastry and unsweetened plant-based milk, for brushing.

For the pepper layer: 460g roasted red peppers, drained.

See recipes by Mary in her book titled: Food: Vegetarian Home Cooking available from Amazon now.