Serve tourtiere with a sweet tomato chili sauce or a tomato chutney. Yum! Courtesy of Alison Kent.
In pot of boiling salted water, cook lentils until tender, 20 to 25 minutes. Drain.
In Dutch oven, melt butter over medium-high heat; cook mushrooms, celery, onion, potato and garlic, stirring occasionally, until vegetables are tender and most of the liquid has evaporated, about 8 minutes.
Stir in broth, brandy, soy sauce, savory, salt, pepper and allspice; bring to boil. Reduce heat and simmer until all but about 3 tbsp (45 mL) of the liquid is evaporated, about 5 minutes. Stir in lentils and walnuts; let cool.
Stir in all but 1 tbsp (15 mL) of the beaten egg. Beat 1 tsp (5 mL) water into remaining egg to make egg wash.
Scrape filling into greased 11- x 7-inch (1.5 L) glass baking dish; brush edge with some of the egg wash. On lightly floured surface, roll pastry to 12- x 8-inch (30 x 20 cm) rectangle. Fit pastry over filling, letting drape over edges. Cut two or three steam vents in top; brush all over with egg wash.
Bake in preheated 375°F (190°C) oven until pastry is deep golden and puffed, 20 to 35 minutes. Let stand for 10 minutes before slicing and serving.
Tip: For a more traditional presentation, pack filling into deep-dish pie shell pie plate and top with another pie shell as a pastry lid before baking.