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Rachel White

Lentil Pie Vegan Dinner Recipe

Lentil Pie Vegan Dinner Recipe layers savory lentil filling beneath a golden topping for hearty plant-based comfort.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 172
Ingredients Equipment Method Notes

Ingredients
  

Lentil Filling
  • 2 cups cooked lentils drained
  • 1 cup onion diced
  • 1 cup carrot diced
  • 1 cup mushrooms chopped
  • 1 tbsp olive oil
  • 1 cup vegetable broth
  • 1 tbsp flour
Topping
  • 3 cups mashed potatoes seasoned

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Saucepan
  • Skillet
  • Baking Dish
  • Potato Masher
  • Freezer

Method
 

  1. Heat oil in a skillet. Cook onion, carrot, and mushrooms until softened and fragrant.
  2. Stir in flour, then add broth and lentils. Simmer until thick and spoonable.
  3. Spread filling evenly into a baking dish.
  4. Spoon mashed potatoes on top and create ridges for crisp golden edges.
  5. Bake until bubbling and browned. Rest ten minutes for cleaner assembly handling.
  6. Serve hot. Keep filling thicker for neat slices or looser for softer texture.

Notes

For softer topping, add extra plant milk to potatoes. For crispy peaks, broil briefly at the end. Freeze cooled portions airtight up to 1 month. Rest before slicing for tidy servings. Customize with peas, herbs, or spices. Refrigerate leftovers up to 4 days.