becky
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
Featuring a flaky pastry crust filled with potatoes, lentils, and colorful vegetables in a creamy, herb-infused sauce, this meatless pot pie with lentils makes a great option for an easy weeknight dinner.
Why Make This Meatless Pot Pie Recipe?
As a baker and a vegetarian, I love creating meatless, vegetable-forward main dishes, especially when I can combine them with my favorite pastry or baking techniques. (See also: my pithivier with mushrooms leeks and potatoes, my buffalo cauliflower pizza, and my lattice pastry with cheese and caramelised onions!)
During the cold winter months, pot pie is my ultimate comfort food. And while my first love will always be Pennsylvania Dutch-style pot pie (more of a stew than a pie, with pasta and vegetables swimming in a thick broth), I also enjoy the more traditional kind baked inside a flaky pastry crust.
In this meatless pot pie recipe, I’ve simmered a creamy sauce (filled with potatoes, lentils, onions, carrots, celery, green beans, and herbs) on the stovetop, scooped it into an oven safe baking dish, topped it with a sheet of shortcrust pastry, and baked it in the oven until deliciously golden brown, with bits of creamy filling bubbling up around the edges.
As written, this lentil pot pie recipe yields one 9-inch round pie, and will serve about four to six people depending on portion sizes. It’s straightforward to prepare and ready to enjoy in about an hour. This pot pie makes a great main dish for Meatless Monday, accompanied by a green salad or a fresh fruit salad.
Lentil Pot Pie Ingredients
To make this vegetarian lentil pie, start by gathering the following ingredients:
- Potato – You’ll need one large baking potato, about 250 grams or 8-9 ounces. (I didn’t bother to peel the potato, but you can if you’d like.) See recipe for notes on pre-cooking the potato before adding it to the filling.
- Lentils – Choose brown lentils, not red or yellow as these have a different texture. Like the potato, you’ll pre-cook the lentils before adding them to the filling. See below for notes on cooking the lentils.
- Olive Oil – For cooking the vegetables.
- Fresh Vegetables – You’ll need fresh onion, carrots, celery, and garlic.
- Flour – A small amount of all purpose flour acts as a thickening agent, creating a creamy, full-bodied sauce.
- Vegetable Bouillon – I prefer the Knorr brand cubes of vegetable bouillon. Or, you can use an equal amount of vegetable broth in lieu of vegetable bouillon dissolved in water. If you’re not strictly vegetarian, feel free to substitute chicken or beef bouillon (or broth) instead.
- Whole Milk – To make the creamy sauce.
- Dried Spices – To season the sauce, you’ll need dried onion powder, dried rosemary, and dried thyme, plus kosher salt and ground black pepper to taste.
- Worcestershire Sauce – Worcestershire sauce (or vegan Worcestershire sauce, or Marmite) adds an important umami note. Because Worcestershire sauce contains anchovies, it is not suitable for vegans or strict vegetarians. If you’re pescatarian like me (or simply trying to eat more meatless meals) go with Worcestershire sauce. Opt for Marmite or vegan Worcestershire sauce if you want to keep the pie strictly vegetarian.
- Frozen Mixed Vegetables – You’ll need 150 grams (about 5 ounces) of frozen mixed veg. I used a bagged blend of carrots, peas, green beans, and cauliflower, but any frozen mixed vegetables will work. Or, make this pie on freezer cleanout day—it’s a great way to use up the ends of bags frozen vegetables left over from other recipes!
- Pastry – I’ve covered my pot pie filling with a sheet of store-bought shortcrust pastry. A frozen pie crust will also work. If starting from frozen, thaw the crust according to the manufacturer’s directions before proceeding with the recipe.
- Egg – Applied with a pastry brush, a coat of lightly beaten egg gives the pot pie its golden brown color.
Notes on Worcestershire Sauce
Worcestershire sauce is a savory condiment traditionally made with vinegar, molasses, sugar, salt, tamarind extract, onions, anchovies, garlic, and a blend of spices. In this recipe, I’ve added a dash to the filling for a flavor-boosting hit of umami.
The inclusion of anchovies means that classic Worcestershire sauce is not suitable for strict vegetarians or for vegans. However, vegan Worcestershire sauce offers a similar flavor boost without animal-derived ingredients. To keep this meatless pot pie strictly vegetarian, substitute the vegan version, or season the filling with Marmite (vegan yeast extract) instead.
Cooking the Lentils
Before making and assembling this meatless pot pie, you’ll need to prepare the brown lentils. (Lentils take a long time to cook, so don’t them to the pie without pre-cooking—they won’t have enough time to soften.)
Start by rinsing the lentils under cool water to remove any debris. Then, combine one part lentils with three parts water or broth in a pot. Bring the mixture to a boil, reduce the heat to a simmer, and cook uncovered until the lentils are soft (not crunchy) but still firm enough to hold their shape.
Timings vary by brand, so cook the lentils according to the instructions on the packaging. I find that I sometimes find that I need to “top up” with a little bit of extra water or cook just beyond what the manufacturer calls for—you’ll know that the lentils are ready when they are tender and cooked through, but not mushy. Do not overcook or they’ll turn to sludge in the pie.
What is the Best Baking Dish to Use?
I baked my pot pie in a deep, 9-inch round ceramic baking dish. Be sure to choose an oven-safe glass or ceramic baking dish measuring at least 2 1/2 to 3 inches deep. If using a shallow dish, opt for something no smaller than 10 inches in diameter, to make sure you have enough room to accommodate all of the filling.
If you are planning to bake and freeze the pie to reheat at a later date, I recommend using a disposable aluminum pan.
Make-Ahead and Storage Suggestions
Wrap the leftover pot pie pin foil, or transfer to an airtight container. Store in the refrigerator for up to 5 days. Reheat in a 400° F / 205° C oven, or microwave on medium-high power, until warmed through.
Baked and cooled pie can be wrapped in foil and frozen for up to 3 months. (For freezing, I recommend using a disposable aluminum pan rather than glass or ceramic.) Thaw in the refrigerator, then bake at 400° F / 205° C about 15 – 20 minutes, or until warmed through.
Other savory vegetarian recipes you might enjoy:
Vegetarian Pennsylvania Dutch Pot Pie
Savory Pithitiver with Mushrooms, Leeks, and Potatoes
Lattice Pastry with Cheese and Caramelized Onions
Vegetarian Chicken Noodle Soup
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintMeatless Pot Pie with Lentils
Featuring a flaky pastry crust filled with potatoes, lentils, and colorful vegetables in a creamy, herb-infused sauce, this meatless pot pie with lentils makes a great option for an easy weeknight dinner.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 1 9-inch pot pie 1x
- Category: Savory
- Method: Stovetop + Oven
- Cuisine: Vegetarian
Ingredients
250 grams diced potato (1 large baking potato, washed but not peeled)
60 grams brown lentils (about 1/3 cup uncooked, or 1 cup cooked lentils)
30 milliliters olive oil (2 tablespoons)
1 medium onion, peeled and diced (about 125 grams diced onion)
1 large carrot, peeled and chopped (about 100 grams chopped carrot)
1 large celery stalk, chopped (1 12-inch celery stalk)
3 cloves garlic, peeled and minced
32 grams all-purpose flour (1/4 cup)
1 cube vegetable bouillon, dissolved in 225 milliliters (1 cup) warm water
225 milliliters whole milk (1 cup)
1 teaspoon onion powder
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Dash Worcestershire sauce, vegan Worcestershire sauce, or Marmite (see notes)
150 grams frozen mixed vegetables (5 1/4 ounces, or about 1 cup)
1 sheet shortcrust pastry or pre-made pie crust, thawed according to package if frozen
1 large egg, lightly beaten
Instructions
Add the diced potato to a small saucepan with a pinch of kosher salt. Cover with water and cook over medium-high heat until fork-tender, about 8-10 minutes.
Pass the potatoes through a fine mesh strainer to drain. Set aside.
Meanwhile, cook lentils according to package directions, or until tender and cooked through.
Preheat oven to 425° F / 220° C. Spray a deep, 9-inch round baking dish with olive oil or nonstick spray.
Add the olive oil to a stock pot or large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and slightly translucent, about 5 minutes.
Add the carrots, celery, and garlic and cook until the vegetables begin to soften, about 5 minutes more.
Sprinkle the flour over the vegetables and use a rubber spatula to toss. Cook for 1-2 minutes, or until flour smells nutty.
Add the water, milk, onion powder, dried rosemary, dried thyme, kosher salt, ground black pepper, and Worcestershire sauce or Marmite. Cook over medium heat, stirring constantly, until thickened, about 4 minutes.
Stir in the frozen mixed vegetables, potatoes, and lentils.
Remove from heat and spoon filling mixture into prepared baking dish.
Unroll pie crust and place it over the filling mixture. Use a sharp paring knife to trim away any excess, allowing a 1/2-inch overhang on all sides.
Fold the pastry over the edges of the dish. Crimp with a fork.
With a pastry brush, brush the beaten egg over the pastry.
With a sharp paring knife, cut 4-5 small slits in the pastry for ventilation.
Place baking dish on a rimmed baking sheet.
Bake in preheated oven for 25 – 30 minutes, or until deeply golden brown. Let stand on a wire rack for 5-10 minutes prior to serving. Serve hot.
Wrap leftover pot pie in foil transfer to an airtight container. Refrigerate for up to 5 days.
