Meatless Pot Pie with Lentils

Name: Meatless Pot Pie with Lentils
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 medium baking potato, washed but not peeled (about 250 grams, or 1 1/2 cups diced potato); 60 grams brown lentils (about 1/3 cup uncooked, or 1 cup cooked lentils); 30 milliliters olive oil (2 tablespoons), plus more for coating dish; 1 medium onion, peeled and diced (about 125 grams diced onion); 1 large carrot, peeled and chopped (about 100 grams chopped carrot); 1 12-inch celery stalk, chopped; 3 cloves garlic, peeled and minced; 32 grams all-purpose flour (1/4 cup); 1 cube vegetable bouillon, dissolved in 225 milliliters (1 cup) warm water; 240 milliliters whole milk (1 cup); 1 teaspoon onion powder; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; Dash Worcestershire sauce, vegan Worcestershire sauce, or Marmite (see notes); 150 grams frozen mixed vegetables (5 1/4 ounces, or about 1 cup); 1 sheet shortcrust pastry or pre-made pie crust, thawed according to package if frozen; 1 large egg, lightly beaten

Instructions

Prep:30minCook:30min

Featuring a flaky pastry crust filled with potatoes, lentils, and colorful vegetables in a creamy, herb-infused sauce, this meatless pot pie with lentils makes a great option for an easy weeknight dinner.

Updated at: Fri, 21 Aug 2026 01:26:43 GMT