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    Home » Recipes » Vegetarian Dinner Recipes

    Jun 20, 2017 · Modified: Feb 27, 2019 by Becca Heyes · This post may contain affiliate links · 33 Comments

    Cheesy potato and lentil pie

    4.2K shares
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    Total time: 1 hour 10 minutes
    Servings: 6
    4.86 from 14 votes
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    Cheesy potato and lentil pie - this tasty vegetarian pie comes together in just 30 minutes, and it's so yum! Full of protein and veggies, but it still feels really indulgent.

    For me, there are no greater words in the English language than 'cheesy', 'potato' and 'pie' - especially when all used together. The word 'lentil' is perhaps a little less irresistible, but all of the ingredients in this cheesy potato and lentil pie have an important role to play - the lentils give the pie some nutrition, and help to turn it into a filling meal with plenty of protein. Don't get me wrong, it still makes for a pretty indulgent dinner, but the veggies and lentils in this pie definitely help to make it feel a bit more acceptable as a main course.

    Cheesy potato and lentil pie - this tasty vegetarian pie comes together in just 30 minutes, and it's so yum! Full of protein and veggies, but it still feels really indulgent.

    I don't tend to make a pie very often - I usually think it'll be a bit more labour-intensive than I would like. But actually, this cheesy potato and lentil pie only takes about 30 minutes to prepare (plus baking time), which I think is pretty good when you're creating something this spectacular.

    The pie starts with a shortcrust pastry base - I used shop-bought pastry as usual, because I'm lazy, and I think the shop-bought stuff is pretty brilliant. Why do the hard bit myself when someone else can do it much better than I could?

    The next layer is a cheesy lentil mixture, with a few different veggies mixed in too. I wanted to add some goodness to the pie without making it feel veggie-heavy - I wanted it to still feel like quite a naughty dish. Some grated carrot cooks right into the lentils (you can hardly even tell it's there), and a few frozen peas and a bit of frozen sweetcorn (use fresh if you prefer!) add nutrition without any effort. I love frozen veg for convenience!

    Cheesy potato and lentil pie - this tasty vegetarian pie comes together in just 30 minutes, and it's so yum! Full of protein and veggies, but it still feels really indulgent.

    Finally, the cheesy lentil layer is topped with a layer of thinly sliced potatoes, and a little more cheese (why not?).

    I used Cornish new potatoes, which are available in Tesco from mid-June until the end of July. It's always nice to use seasonal produce when possible, and although you might think of potatoes as being available year-round, the seasonal varieties do differ a little from month to month. Since Cornish new potatoes are grown by the sea, they have a natural saltiness, and they're soft and fluffy inside - just as a good potato should be.

    Cornish new potatoes are also the first UK mainland crop of the year, so their arrival means that summer is officially here (hooray! I knew I count always count on potatoes to cheer me up). This cheesy potato and lentil pie would make a great summery dinner with a big salad and some other seasonal veggies.

    Cheesy potato and lentil pie - this tasty vegetarian pie comes together in just 30 minutes, and it's so yum! Full of protein and veggies, but it still feels really indulgent.

    What's your favourite summery dinner? Do you try to stick to seasonal veggies where possible? Make sure you grab a bag of Cornish new potatoes when you spot them over the next month or so - they're so easy to prepare, and even if you've not got time to make my cheesy potato and lentil pie, they make for a really quick and tasty side dish.

    Cheesy potato and lentil pie - this tasty vegetarian pie comes together in just 30 minutes, and it's so yum! Full of protein and veggies, but it still feels really indulgent.

    Cheesy potato and lentil pie

    If you've cooked this recipe, don't forget to leave a star rating!

    4.86 from 14 votes
    Print Pin Comment
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 10 minutes
    Servings: 6
    Calories:
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 300 g ready-rolled shortcrust pastry (enough to line a 9-inch round tin or dish)
    • 130 g dried red lentils (~ ⅔ cup)
    • Vegetable stock or water, for boiling
    • 2 medium carrots, grated
    • 50 g frozen peas (~ ⅓ cup)
    • 60 g frozen sweetcorn kernels (~ ½ cup)
    • ½ teaspoon dried thyme or oregano
    • 1 teaspoon dijon mustard
    • Black pepper
    • 1 egg
    • 125 g cheddar cheese, grated (~ 1 ⅓ cups when grated)
    • 3 Cornish new potatoes, thinly sliced

    Instructions

    • Lightly grease a 9-inch springform cake tin or pie dish. Lay the sheet of pastry over the top of the tin, and gently ease it down into the corners. Don’t worry if you end up with a few small tears - just patch them up with more pastry. Allow the pastry to rise up the side of the tin by about 2-3 inches, and cut away any excess. Prick the base of the pastry a few times with a fork, and blind bake at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, until just turning golden.
    • While the pastry is baking, add the red lentils to a saucepan with plenty of water or vegetable stock. Boil for around 15 minutes, until tender, then drain.
    • Add the cooked lentils to a large mixing bowl, along with the grated carrot, frozen peas and frozen sweetcorn (you can defrost your frozen vegetables first if you prefer - I added mine frozen). Also add the dried thyme or oregano, dijon mustard, and plenty of black pepper, and mix well to combine.
    • Add the egg and most of the grated cheddar to the bowl (just hold back a little cheese for topping), and mix again thoroughly.
    • When the pastry is starting to turn golden, remove it from the oven. If it has puffed up at all, just press it back down with the back of a spoon. Add the cheesy lentil mixture to the pie base, and top with the thinly sliced Cornish new potatoes. Finish with the last of the grated cheese and a bit more black pepper, and return to the oven for a further 30-40 minutes, until firm and golden brown.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for ⅙ of the pie.

    Cornish new potatoes would also make a lovely easy side dish to serve alongside a batch of vegetarian fishcakes!

    Vegetarian fishcakes

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    Comments

    1. Beth says

      August 01, 2017 at 6:33 pm

      Lordy, that pie looks amazing! There is nothing I love better than a good pie! With addition of all the lentils and veges, it's kind of health food, right? :)5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        August 26, 2017 at 5:26 pm

        I like to think so ;)

        Reply
    2. Luci's Morsels says

      August 01, 2017 at 6:32 pm

      This looks absolutely delicious! Those potatoes on top are perfection and I am totally drooling over this recipe. Thank you for sharing!5 stars

      Reply
    3. Jagruti says

      August 01, 2017 at 5:09 pm

      Hearty and delicious pie, very tempting!

      Reply
    4. Kristina says

      August 01, 2017 at 2:08 pm

      this looks PERFECT - it includes many of my favorites and I'd *love* this for dinner! saving to make, thanks!

      Reply
      • Becca @ Amuse Your Bouche says

        August 26, 2017 at 5:25 pm

        Who doesn't love potatoes and cheese :D

        Reply
    5. Lauren James says

      July 16, 2017 at 2:40 pm

      This looks hearty and delicious! :35 stars

      Reply
      • Becca @ Amuse Your Bouche says

        July 27, 2017 at 4:47 pm

        Thanks Lauren! :D

        Reply
    6. Mimi Swaby says

      July 06, 2017 at 5:34 pm

      YUM- the perfect hearty meal! xx

      Reply
    7. Patrick Karuu says

      June 30, 2017 at 9:07 am

      Looks so delicious! Thanks for sharing

      Reply
    8. Nicole says

      June 29, 2017 at 11:44 am

      Looks absolutely tasty. I'm going to try it out. Hope it will look as good as yours.

      Reply
    9. Janet Barker says

      June 25, 2017 at 7:28 am

      Looks amazing ! Will do! Pinning !5 stars

      Reply
    10. Annabel says

      June 21, 2017 at 3:55 pm

      Looks absolutely lovely, although I'm not entirely sure I'd even bother with the shortcrust base (I do so agree - I always buy ready-rolled pastry, it is so MUCH NICER than what I can make myself, although my elder grandson makes lovely pastry!). Anyway, I have made something very similar with no pastry, and it was lovely!

      I'm amazed you're posting again so soon - do listen to your body, and don't overdo things. It will take a good month to six weeks for you to even begin to feel normal again, so let it!

      Reply
      • Becca @ Amuse Your Bouche says

        July 27, 2017 at 4:45 pm

        Hehe I agree, I've made pastry from scratch a few times and it's never as good as the shop-bought stuff! And this post was scheduled in advance - I think at this point I was still in a sleep deprived haze ;)

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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