My piping skills seem not to improve with years but it’s not a good reason to stop trying. Because this lentil pie with potato pumpkin mash is delicious!
I love savory pies and this unconventional take on Shepherd’s Pie is the reason why. The filling is made of lentils and flavorful root vegetables, and the potato pumpkin mash has subtle sweetness with a touch of warm spices. So comforting!
First of all cook the lentils, drain and set aside.
At the same time start boiling potatoes in salted water. After 5 minutes of cooking add pumpkin to potatoes and cook until vegetables are done.
Drain potatoes and pumpkin, add plant-based milk, vegan butter, turmeric powder and garam masala. Blend everything with immersion blender and taste for seasoning. Add salt if needed and set aside.
Preheat oven to 190°C (375°F).
Heat oil in a large skillet oven medium heat. Sauté onion until soft and translucent. Then add garlic, sunchokes and celery root. Sauté for few more minutes.
Now add lentils, vegetable stock, dried thyme, soy sauce, nutritional yeast and balsamic vinegar. Let it simmer for about 15 minutes or until almost all the liquid evaporates. Taste for seasoning and add black pepper and more soy sauce if needed.
Divide veggies and lentils between two ramekins. Top each lentil pie with potato pumpkin mash using piping bag or just spread it with spatula.
Put in the oven for 20-30 minutes or until the pies start to bubble and brown.
Let your lentil pies cool down slightly and serve.
PrintLentil Pie with Potato Pumpkin Mash
Lentil pie with flavorful root vegetables and potato pumpkin mash. Vegan recipe.
- Prep Time: 20 min
- Cook Time: 55 min
- Total Time: 1 hour 15 minutes
- Yield: 2 1x
- Category: Main course
- Cuisine: American, Vegan
Ingredients
Scale
- 1/2 C lentils
- 1 small onion, diced
- 1 garlic clove, minced
- 1/2 C diced sunchokes
- 1/2 C diced celery root
- 1 C vegetable stock
- 1/2 tsp dried thyme
- 1–2 tbsp soy sauce (or tamari for GF option)
- 1 tbsp nutritional yeast (optional)
- 1 tsp balsamic vinegar
- black pepper to taste
- oil for cooking
For potato pumpkin mash:
- 350g potatoes, peeled
- 175g pumpkin, cut into chunks
- 1/4 C plant milk
- 1/2 tbsp vegan butter or olive oil
- 1/4 tsp turmeric powder
- 1/8 tsp garam masala
- salt to taste
Instructions
- First of all cook the lentils, drain and set aside.
- At the same time start boiling potatoes in salted water. After 5 minutes of cooking add pumpkin to potatoes and cook until vegetables are done.
- Drain potatoes and pumpkin, add plant-based milk, vegan butter, turmeric powder and garam masala. Blend everything with immersion blender and taste for seasoning. Add salt if needed and set aside.
- Preheat oven to 190°C (375°F).
- Heat oil in a large skillet oven medium heat. Sauté onion until soft and translucent. Then add garlic, sunchokes and celery root. Sauté for few more minutes.
- Now add lentils, vegetable stock, dried thyme, soy sauce, nutritional yeast and balsamic vinegar. Let it simmer for about 15 minutes or until almost all the liquid evaporates. Taste for seasoning and add black pepper and more soy sauce if needed.
- Divide veggies and lentils between two ramekins. Top each lentil pie with potato pumpkin mash using piping bag or just spread it with spatula.
- Put in the oven for 20-30 minutes or until the pies start to bubble and brown.
- Let your lentil pies cool down slightly and serve.
Nutrition
- Calories: 482
- Sugar: 12.7g
- Sodium: 1221mg
- Fat: 9g
- Saturated Fat: 1.8g
- Carbohydrates: 81.9g
- Fiber: 22.7g
- Protein: 21.3g
- Cholesterol: 0mg
