I created this lentil pie recipe as part of International Lentil Pie Day, a little event organised by a friend to commemorate and celebrate the life of his best friend who very sadly passed away and to highlight the plight of suicidal citizens and their families and friends within our communities. It’s an important message to be shared and what better way to highlight the cause and to celebrate someones life than through their love of the humble lentil pie!
I’m not sure how close this pie recipe is to what he may have eaten but it’s a pretty dang tasty pie non the less. And regardless of the fact that it’s somewhat a rough concoction of different ingredients, I think this adds to it’s rustic charm :) A soft pastry filled with spicy lentils, borlotti beans and vegetables and topped off with a good layer of fluffy mashed potatoes makes for a super filling and delicious veggie pie!!
You could adapt this vegetarian recipe to whatever flavour profile you prefer, spice it up further with more curry flavours or try adding red wine and plenty of dried oregano instead of the turmeric and paprika and mango chutney. I used tinned lentils and beans but you could increase the cooking time and liquid if you wanted to use dried lentils.
I hope you all enjoy this recipe and spare a moments thought for those who may be struggling with depression or families and friends who have experienced the loss of a loved one through suicide.
Preparation time: 80mins
- 150g (5oz) dairy free (or dairy) butter, chopped
- 275g (10oz) plain unbleached flour
- 1 tbs cornflour (corn starch)
- 2 tbs water
- 1 lemon, juice only
Lentil & Borlotti Bean Filling
- 2 tbs vegetable oil
- 1 tsp turmeric
- 2 tsp paprika
- 1 leek, washed and diced
- 1 stick of celery, diced
- 2 carrots, diced
- 1-2 chillies, finely sliced (optional)
- 3 garlic cloves, minced
- 175g button or swiss brown mushrooms, diced
- 1 zucchini, diced
- 400g (140z) tin of brown lentils
- 400g (140z) tin of borlotti beans
- 400g (140z) tin of organic chopped tomatoes
- 1 cup vegetable stock
- 2 bay leaves
- 2 tbs mango chutney (or any fruit chutney you prefer or something else sweet and rich like a tomato relish, tomato sauce or even barbecue sauce)
Mashed Potato Top
- 700g (1 1/2 lb) potatoes, chopped
- 1 brown onion, chopped
- 3/4 cup non-dairy (or dairy) milk
- 2 tbs tahini
- salt & pepper to taste
To make the pastry sift the flour over the chopped butter in a large bowl, rub the butter and flour together until well combined.
Whisk the cornflour (cornstarch) with the water until dissolved and add to the pastry mixture, using you hand bring the pastry together adding enough lemon juice to form a smooth, firm dough.
Roll the pastry into a ball, cover and refrigerate for 30 minutes.
Pre-heat the oven to 200°C/392°F
Meanwhile prepare the filling, in a large frying pan heat the oil adding the turmeric and paprika heating until the spices are fragrant. Add the leek, celery and carrot, fry over a medium heat for a few minutes adding the garlic, chilli (if using), mushrooms and zucchini continue to cook until the vegetables are just starting to colour, about 3-4 minutes.
Add the drained tinned lentils and borlotti beans and the crushed tomatoes stir to combine, add the stock and bay leaves and bring to a gentle simmer. Allow to simmer for 10-15 minutes, stirring occasional until the vegetables are nearly cooked and the liquid absorbed, remove and reserve the bay leaves and add salt and fresh cracked pepper to taste. Remove from the heat, stir through the mango chutney or any other chutney relish or sauce of your liking, cover keeping the filling warm until the pastry is ready.
Meanwhile continue to prepare the pastry case by rolling the chilled pastry out on a lightly floured surface. Line a 26cm spring form or deep pie dish with the prepared pastry trimming the edges to form a neat pastry shell, prick over with a fork and return to the refrigerator for 5 minutes.
Remove from the fridge, lay a sheet of baking paper on top of the pastry shell and weigh down with dried rice or beans. Place in the oven and cook for 10 minutes. Remove the baking paper and rice or beans and return to the oven for a further 5-10 minutes until the pastry is just starting to colour.
Meanwhile boil the potatoes and onion in plenty of water in a large pot until tender, strain and return to the warm pot. Mash the potato and onion with the milk and tahini until smooth adding salt and pepper to taste.
Once the pastry case is ready remove form the oven and carefully pour in your prepared lentil filling. Spoon over the mashed potatoes in a thick layer to completely cover the lentil filling, brush with a little non-dairy or dairy milk, top with the reserved bay leaves and cook in the oven for 20-25 minutes until golden on top.
Remove from the oven and allow to rest for just a minute before cutting into large wedges and serving with a little steamed green veg or as we did with fresh baby spinach tossed with walnuts and a dijon dressing, so gooooooood!!
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