Veggie Lentil Pie
Cozy up with this hearty and nutritious Veggie Lentil Pie, a plant-based twist on a classic comfort food favorite. Packed with protein-rich lentils, a medley of sautéed vegetables like carrots, celery, and mushrooms, and seasoned with aromatic herbs and spices, this dish delivers robust, savory flavors in every bite. The creamy, golden mashed potato topping, made with vegan butter and plant-based milk, adds the perfect finishing touch. Ideal for family dinners or meal prep, this wholesome recipe is satisfying, vegan-friendly, and ready to impress. With its combination of nourishing ingredients and easy-to-follow steps, Veggie Lentil Pie is the ultimate crowd-pleaser for cozy weeknights.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g brown or green lentils
- 500 ml vegetable stock
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 2 medium carrot, finely diced
- 2 medium celery stalks, finely diced
- 3 garlic cloves, minced
- 200 g mushrooms, finely chopped
- 2 tbsp tomato paste
- 400 g canned diced tomatoes
- 1 tbsp soy sauce
- 1 tsp ground paprika
- 1 tsp dried thyme
- 100 g frozen peas
- 800 g potatoes, peeled and chopped
- 100 ml plant-based milk
- 2 tbsp vegan butter
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 200°C (400°F).
Rinse the lentils and place them in a saucepan with the vegetable stock. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the lentils are tender. Drain if any liquid remains.
While the lentils are cooking, heat olive oil in a large skillet over medium heat. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and chopped mushrooms. Cook for another 5 minutes until the mushrooms release their liquid and begin to brown.
Add the tomato paste, canned tomatoes, soy sauce, paprika, and dried thyme to the skillet. Stir to combine, then let the mixture simmer for 10 minutes. Add the cooked lentils and frozen peas. Season with salt and pepper to taste, then remove from heat.
In the meantime, bring a large pot of salted water to a boil and cook the potatoes until tender, about 15 minutes. Drain the potatoes and mash them with plant-based milk and vegan butter, adding salt and pepper to taste. Mash until smooth and creamy.
Transfer the lentil and vegetable filling to a large baking dish, spreading it evenly. Top with the mashed potatoes, using a spoon or fork to spread it smoothly or create decorative peaks.
Bake the pie in the preheated oven for 20-25 minutes, or until the mashed potato topping is golden and crisp.
Let the pie cool for 5 minutes before serving. Enjoy your hearty Veggie Lentil Pie!
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4825 mg | 210% | |
| Total Carbohydrate | 276.4 g | 101% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 48.0 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 660 mg | 51% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 7868 mg | 167% | |
*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.
