Lentil and Vegetable Pie


Lentil and Vegetable Pie

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ Serves ~ 4

Tip ~Serve with a green vegetable.


1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

1 - 2 teaspoons marmite

Generous splash dark soy sauce

4 carrots, peeled and sliced

2 medium potatoes, peeled and cut into small cubes

600ml / 1 pint vegetable stock

1 bay leaf

2 x 400g cans green lentils, drained and rinsed

½ x 425g pack ready rolled puff pastry

1 egg, lightly beaten to glaze

You will need a deep ovenproof pie dish


  • Preheat oven to 200C / fan 190C / gas mark 6.
  • In a large heavy based pan, heat the oil and add the onion, cook until softened. Then add the garlic and cook for a few seconds.
  • Add salt and pepper, and then stir through marmite and soy sauce.
  • Stir in the carrots and potatoes, then pour over enough stock to cover the vegetables, add the bay leaf.
  • Add the lentils, bring to the boil and reduce to a simmer.
  • Cook uncovered for approx. 15 minutes until the carrots and potatoes are soft and the stock has been absorbed. If the mixture dries out add more stock as necessary.
  • Remove the pan from the heat and take out bay leaf.
  • Spoon the cooled mixture into the pie dish.
  • Top the pie with the pastry, crimp the edges and brush with the beaten egg. Make a couple of holes in the top for the air to escape during cooking.
  • Bake until golden, about 20 - 25 minutes.