Lentil Pie Recipe

Lentils: A nutritious legume that forms the base of the pie filling.

Vegetable broth: Adds depth of flavor to the lentils as they cook.

Onion: Provides a savory foundation for the dish.

Garlic: Enhances the overall flavor with its aromatic qualities.

Carrots: Adds sweetness and texture to the filling.

Peas: Brings a pop of color and a slight sweetness.

Tomato paste: Adds richness and a hint of acidity to the filling.

Thyme: A dried herb that adds a subtle earthy flavor.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a touch of heat and complexity.

Mashed potatoes: Creamy topping that creates a comforting finish to the pie.

When preparing the mashed potatoes for the lentil pie, consider using a potato ricer for an extra smooth and creamy texture. This will ensure that the mashed potatoes spread evenly over the lentil mixture and create a beautiful, golden-brown crust when baked.

• lentils - Substitute with chickpeas: Chickpeas provide a similar texture and protein content, making them a good alternative.

• vegetable broth - Substitute with mushroom broth: Mushroom broth offers a rich umami flavor that complements the other ingredients well.

• onion - Substitute with leek: Leeks have a milder flavor but still provide the necessary aromatic base for the dish.

• garlic - Substitute with shallots: Shallots offer a subtle garlic-like flavor and can be used in a similar quantity.

• carrots - Substitute with sweet potatoes: Sweet potatoes add a different but complementary sweetness and texture to the pie.

• frozen peas - Substitute with edamame: Edamame provides a similar texture and a slightly different but pleasant flavor.

• tomato paste - Substitute with sun-dried tomato puree: Sun-dried tomato puree offers a concentrated tomato flavor with a hint of sweetness.

• dried thyme - Substitute with dried oregano: Dried oregano provides a different but equally aromatic herbal note.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• mashed potatoes - Substitute with mashed cauliflower: Mashed cauliflower provides a lower-carb alternative while maintaining a creamy texture.

• Allow the lentil pie to cool completely before storing. This helps prevent condensation, which can make the mashed potatoes soggy.
• Transfer the cooled lentil pie to an airtight container. If you don’t have a container large enough, you can cover the baking dish tightly with plastic wrap or aluminum foil.
• Store the lentil pie in the refrigerator for up to 4 days. Make sure it’s kept at a consistent temperature to maintain its freshness.
• For longer storage, consider freezing the lentil pie. Cut it into individual portions for easier reheating.
• Wrap each portion tightly in plastic wrap and then place them in a freezer-safe bag or container. This double layer of protection helps prevent freezer burn.
• Label the containers with the date so you can keep track of how long they’ve been stored. The lentil pie can be frozen for up to 3 months.
• To reheat, thaw the lentil pie in the refrigerator overnight. Once thawed, preheat your oven to 375°F (190°C).
• Place the lentil pie in an oven-safe dish and cover with aluminum foil. Bake for 20-25 minutes, or until heated through.
• For a crispier top, remove the aluminum foil during the last 5 minutes of baking.

• Preheat your oven to 350°F (175°C). Place the lentil pie in an oven-safe dish and cover it with aluminum foil. Bake for 20-25 minutes until heated through. This method helps maintain the mashed potatoes' creamy texture and keeps the lentil mixture moist.

• For a quicker option, use the microwave. Place a portion of the lentil pie on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• If you prefer a crispy top, use a broiler. First, reheat the lentil pie in the microwave as described above. Then, transfer it to an oven-safe dish and place it under the broiler for 2-3 minutes until the mashed potatoes are golden brown and slightly crispy.

• For stovetop reheating, place the lentil mixture in a skillet over medium heat. Stir occasionally until heated through, about 5-7 minutes. Separately, reheat the mashed potatoes in a saucepan with a splash of vegetable broth or milk to keep them creamy. Once both components are hot, assemble them back together.

• If you have an air fryer, preheat it to 350°F (175°C). Place a portion of the lentil pie in the basket and heat for 5-7 minutes. This method will give you a nice, crispy top while keeping the inside warm and delicious.

• Oven: Used to bake the lentil pie until the top is golden brown.

• Large pot: Used to cook the lentils with vegetable broth until they are tender.

• Pan: Used to sauté the onion, garlic, and carrots.

• Baking dish: Used to transfer the lentil mixture and spread the mashed potatoes on top before baking.

• Wooden spoon: Used for stirring the lentil mixture and sautéing the vegetables.

• Measuring cups: Used to measure the lentils, vegetable broth, and other ingredients accurately.

• Knife: Used to chop the onion and dice the carrots.

• Cutting board: Used as a surface for chopping the onion and dicing the carrots.

• Garlic press: Used to mince the garlic cloves.

• Mixing bowl: Used to hold the mashed potatoes before spreading them over the lentil mixture.

• Spatula: Used to spread the mashed potatoes evenly over the lentil mixture in the baking dish.

Prepare ingredients in advance: Chop the onion, garlic, and carrots ahead of time and store them in the fridge.

Use canned lentils: Substitute dried lentils with canned ones to skip the boiling step.

Instant mashed potatoes: Use instant mashed potatoes to save time on preparing the topping.

One-pot cooking: Cook the lentils, vegetables, and broth in the same pot to reduce cleanup.

Frozen vegetables: Use pre-chopped frozen carrots and peas to cut down on prep time.