Lentil Potato Pie
Cozy up with this hearty and satisfying Lentil Potato Pie, a plant-based twist on classic comfort food that’s as nourishing as it is delicious. This vegan-friendly recipe combines tender green or brown lentils simmered in savory vegetable broth with sautéed vegetables and aromatic herbs like thyme and rosemary for a rich, flavorful filling. Topped with creamy mashed potatoes made with plant-based milk and vegan butter, this golden, crisp-topped pie is the ultimate crowd-pleaser. Perfect for weeknight dinners or special occasions, it’s easy to prepare and loaded with wholesome ingredients, making it a comforting, protein-packed dish that everyone will love.
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Recipe Information
Ingredients
- 1 cup Dry green or brown lentils
- 3 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce (vegan, if preferred)
- 1 tablespoon Soy sauce
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 pounds Potatoes, peeled and diced
- 0.5 cup Unsweetened plant-based milk
- 4 tablespoons Vegan butter or regular butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the lentils under cold water. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 20–25 minutes, or until the lentils are tender. Drain any remaining liquid and set aside.
While the lentils are cooking, add diced potatoes to a large pot of salted boiling water. Cook for 15–20 minutes, or until they are fork-tender. Drain and return the potatoes to the pot.
Mash the potatoes with plant-based milk, vegan butter, salt, and black pepper until creamy. Adjust seasoning as needed. Cover and set aside.
Preheat your oven to 400°F (200°C).
Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes, or until softened.
Add the garlic and cook for another minute, until fragrant. Stir in the tomato paste, Worcestershire sauce, soy sauce, thyme, and rosemary. Cook for 2 minutes to combine flavors.
Stir the cooked lentils into the vegetable mixture until well combined. In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the skillet, stirring until the mixture thickens (about 2 minutes). Season with salt and pepper to taste.
Transfer the lentil mixture into a 9-inch deep-dish pie pan or casserole dish. Spread the mashed potatoes evenly over the top, smoothing with the back of a spoon or creating decorative peaks.
Place the pie dish on a baking sheet to catch any overflow and bake in the preheated oven for 20–25 minutes, or until the mashed potato topping is golden and slightly crispy.
Let the pie cool for 5–10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5429 mg | 236% | |
| Total Carbohydrate | 290.3 g | 106% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 38.1 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 592 mg | 46% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 7223 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
