Vegetable and lentil pie recipe

Click to rate
(95 ratings)
Sending your rating
serves: 6
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 1 hr 10 min

Nutrition per portion

Calories 276 kCal 14%
Fat 7.5g 11%
  -  Saturates 1g 5%
  • We earn a commission for products purchased through some links in this article.
  • You won’t miss the meat in this tasty pie with filling lentils and healthy veggies all combined in a nice tomato sauce and topped with smooth creamy mash. It makes a delicious comfort food dinner, full of healthy vitamins and minerals. You can cool, cover and freeze this dish for up to 3 months too, defrost overnight in the fridge and heat through thoroughly at tea time. If you shop carefully you can make this meal for six people for just £1.98 with your store cupboard staples thrown in.


    • 150g red split lentils
    • 1.2kg potatoes, peeled and quartered
    • 1tbsp grapeseed oil
    • 1 large onion, peeled and chopped
    • 2 large carrots, peeled and diced
    • 2 large parsnips, peeled and diced
    • 3 sticks celery, washed, trimmed and chopped
    • 2 garlic cloves, sliced
    • 750ml vegetable stock
    • 2tbsp tomato paste
    • 5tbsp milk
    • 2tbsp olive oil
    • 3tbsp chives, chopped


    • Put the red split lentils in a pan and cover with boiling, salted water. Simmer for 20 minutes until tender.

    • Meanwhile, put the potatoes in a pan of salted water, bring to the boil, then simmer for 15 minutes, until tender.

    • Heat the oven to 200ºC/392ºF/Gas Mark 6. Heat the oil in a pan, add the onion and cook for 5 minutes to soften. Add the carrots, parsnips, celery and garlic and cook for 5 minutes.

    • Add the stock and tomato paste to the veg and simmer for 20 minutes, until the vegetables are tender.

    • Drain the potatoes, return to the pan, season, add the milk and olive oil and mash until smooth.

    • Drain any excess liquid from the lentils and stir them into the veg mixture.

    • Tip the vegetables into a large ovenproof dish. Top with large spoonfuls of mashed potato. Put in the oven for 20 minutes, until the potatoes are turning golden.

    • Serve sprinkled with the snipped chives.

    Top tip for making Vegetable and lentil pie

    To save time, use a 400g can of puy lentils instead of cooking the red split lentils. Drain and add to the cooked veg.

    Click to rate
    (95 ratings)
    Sending your rating

    Related Recipes