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.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

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.

Step 3

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.

Step 4

Stir in the minced garlic and chopped mushrooms. Cook for another 5 minutes until the mushrooms release their liquid and begin to brown.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Bake the pie in the preheated oven for 20-25 minutes, or until the mashed potato topping is golden and crisp.

Step 9

Let the pie cool for 5 minutes before serving. Enjoy your hearty Veggie Lentil Pie!

Nutrition Facts

Serving size	(2635.3g)

Amount per serving	% Daily Value*
Calories	1813.3

Total Fat 59.4g	0%
Saturated Fat 20.2g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 4825.2mg	0%
Total Carbohydrate 276.4g	0%
Dietary Fiber 56.2g	0%
Total Sugars 48.0g
Protein 63.4g	0%

Vitamin D 56.3IU	0%
Calcium 659.7mg	0%
Iron 20.0mg	0%
Potassium 7867.9mg	0%

*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.

Source of Calories

Fat: 28.2%

Protein: 13.4%

Carbs: 58.4%