Old-Fashioned Lentil Pie
Servings: 6 -8 (depending on appetites & portion sizes)
Calories: 386kcal
An easy old-fashioned lentil pie prepared with everyday ingredients. Serve with a green vegetable and baked beans or gravy, or baked beans and a salad. It is also very good served chilled as a picnic or pack lunch pie.
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Equipment
- 9 inch (22-23cm) oven-proof casserole dish
- 2 medium non-stick pots
- mixing spoon
- Colander,
- potato masher
Ingredients
Lentil mix:
- 350 grams split red lentils (rinsed and drained]
- 800 millilitres water
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 bay leaf
- 2 teaspoons mixed dried herbs [alternatively replace with 4 teaspoons of chopped fresh parsley or 2 teaspoons of dried parsley]
Mashed potatoes:
- 950 grams potatoes [chopped, use a type suitable for mashing, you can leave the skins on if unblemished or peel the potatoes if preferred. You can use sweet potato if liked better.]
- 2 tablespoons margarine, plus extra for greasing [alternatively you can use a tablespoon of white miso paste or a few tablespoons of nutritional yeast flakes and some dairy-free milk or potato cooking liquid if a fat-free mashed potato is desired]
- salt & pepper [to taste]
Topping:
- 50 grams dairy-free cheese [use a cheese suitable for grating, you can use more cheese if preferred, or replace with nutritional yeast flakes although you will need less nutritional yeast compared to cheese]
Optional garnish:
- fresh chopped parsley or chives
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
- Grease the ovenproof dish with margarine or a little oil.
Prepare the lentils:
- Add the lentils to a non-stick saucepan and pour in the water.350 grams split red lentils, 800 millilitres water, 1 teaspoon onion powder, 1 teaspoon garlic powder
- Add the bay leaf, garlic and onion powder, and a good pinch of salt.2 bay leaf
- Bring the lentils to the boil and cook, over a low-medium heat, for about 10-15 minutes or until they are very soft and thick, stir frequently to prevent sticking to the pot. You may need to top up the lentils with a little extra boiling water as they cook. The lentils should be very thick once cooked with little excess water left.
- Once the lentils are cooked remove the bay leaf, and set the lentils aside in the pot for 15 minutes. The lentil mix will thicken more as it cools. Season with salt and pepper to taste, and stir through the dried herbs.2 teaspoons mixed dried herbs
Prepare the potatoes (this can be done while the lentil filling is prepared)
- Add the potatoes to a pot and cover with cold water. Bring to the boil and cook until tender.950 grams potatoes
- Drain the potatoes and leave the potatoes to sit in the colander for a few minutes to dry.
- Add the potatoes back into the empty pot.
- Add the margarine and mash the potatoes until nice and smooth. Season with salt and pepper to taste.2 tablespoons margarine, plus extra for greasing, salt & pepper
Assemble pie:
- Cover the bottom of the greased casserole dish with the cooked lentil mixture. Smooth the top of the lentils.
- Cover the lentils with the mashed potatoes, smoothing the top of the potatoes.
- Sprinkle the grated cheese over the mashed potatoes.50 grams dairy-free cheese
- Bake for 35-45 minutes or until the potato topping is golden brown and crispy.
Optional:
- Sprinkle the finished pie with chopped fresh herbs such as parsley or chives.fresh chopped parsley or chives
Serving suggestion:
- We like this lentil pie served with baked beans and a green vegetable such as steamed broccoli or cabbage.
Alternative serving suggestion:
- For a chilled picnic pie that’s also great for packed lunches: Once the pie has finished baking, allow it to cool completely, then place it in the fridge to chill. You can store it in the casserole dish or place leftovers onto a plate covered with food wrap, or in a lidded container, whichever you prefer. Leave the pie to chill overnight, and by the next day, it will slice cleanly into thin, neat portions. It will also hold its shape well, making it easy to pick up and eat. Perfect for picnics or lunch on the go.
Notes
- Variation: Layer a few slices of fresh tomato over the top of the mashed potatoes before adding the cheese. This gives a lovely golden finish after baking and is a common additon in similar vintage recipes.
- We used Cathedral City Plant-Based Mature, a vegan cheddar-style cheese, which melts and browns well. If preferred, you can swap this for nutritional yeast flakes about 3-4 tablespoons but do adjust to taste.
- For a no-added-fat version, replace the margarine in the mash with either 1 tablespoon of white miso paste or a few tablespoons of nutritional yeast flakes. To help the miso blend evenly, stir it into a small amount of potato cooking water or dairy-free milk before mashing. If using the yeast flakes you may also need to add a few tablespoons of dairy-free milk or potato cooking water.
- You can replace the dried onion and garlic powder with one fresh onion (finely chopped) and 4–6 fresh garlic cloves (finely chopped or minced).
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Sweet potatoes can be used instead of white potatoes. You can also try a mix of root vegetables such as carrot, parsnip, or swede/turnip cooked and mashed.
Storage:
- Fridge: Once baked, allow the pie to cool completely, then store covered in the fridge. It will keep well for 3–4 days.
- Freezer: Store individual slices in airtight containers or wrap the whole pie (in the dish) in food wrap and foil. Freeze for up to 3 months. Defrost in the fridge and reheat in the oven until piping hot.
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Serving ideas:
- Serve with gravy, or baked beans in tomato sauce, and green vegetables like cabbage or broccoli, or enjoy with baked beans and salad.
- This pie is delicious served chilled. It slices neatly and holds together well, making it perfect for lunchboxes, picnics, or a savoury addition to a buffet. Try with pickles, chutney, olives, cherry tomatoes, or a spoonful of hummus or mayonnaise.
- Gluten-free: This recipe is naturally gluten-free as long as your margarine and cheese substitutes are certified GF.
Nutrition
Calories: 386kcal | Carbohydrates: 66g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 127mg | Potassium: 1237mg | Fiber: 22g | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 34mg | Calcium: 66mg | Iron: 6mg
