LENTIL AND VEGGIE POT PIE
Lentil and Veggie Pot Pie is a wholesome and comforting vegan twist on a classic favourite. Packed with protein-rich lentils, vibrant mixed vegetables and a savoury vegetable broth, this plant-based filling is baked under a crisp, golden puff pastry lid. Designed for single-serve satisfaction, this easy recipe delivers hearty flavour and flaky texture in every bite. It’s ideal for cooler weather or when you crave a nourishing, oven-warmed meal without excess fuss. With simple pantry staples and minimal prep, this pot pie comes together quickly but feels like a special treat. Whether you enjoy it fresh out of the oven or meal prep it ahead for a stress-free dinner, this dish is as practical as it is delicious. A modern plant-forward take on traditional comfort food; it’s rich in fibre, flavour and satisfaction.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
British
PREPARATION/TECHNIQUES
Bake, Sauté, Simmer
OCCASION/HOLIDAY
Winter, Fall, Family Reunion, Potluck, Christmas
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, High Fibre, Healthy, Quick & Easy, Low Fat
DISH TYPE
Pie
INGREDIENTS
- ½ cup cooked lentils
- ¼ cup mixed vegetables (peas, carrots, corn, etc.)
- ¼ cup vegetable broth
- 1 small square vegan puff pastry
- 1 tsp olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 434.1 kcal
- Fat: 22.9 g
- Saturated Fat: 5.2 g
- Carbohydrate: 45 g
- Sugar: 3.1 g
- Fiber: 9.8 g
- Sodium: 215.3 mg
- Protein: 13.4 g
- Calcium: 36.8 mg
- Iron: 5 mg
- Potassium: 515.4 mg
PREPARATION
These steps are followed for the preparation of Lentil and Veggie Pot Pie:
- Preheat Oven: Set your oven to 200°C (400°F).
- Sauté Filling: In a small pan, heat olive oil over medium heat. Add cooked lentils and mixed vegetables. Sauté for 3 to 4 minutes to heat through.
- Add Broth: Pour in vegetable broth and simmer for another 3 to 5 minutes until slightly thickened. Remove from heat and let cool slightly.
- Assemble Pie: Transfer the filling to a small oven-safe ramekin or baking dish. Gently lay the puff pastry square over the top, pressing down around the edges to seal. Poke a few small holes in the pastry to allow steam to escape.
- Bake: Place the dish in the oven and bake for 18 to 20 minutes or until the pastry is puffed and golden brown.
- Cool And Serve: Let the pot pie cool for a few minutes before serving to allow the filling to settle.
PREP TIME
10 minutes
COOKING TIME
20 minutes
TIPS
Here are some helpful tips for Lentil and Veggie Pot Pie:
- Thaw Puff Pastry: Ensure the puff pastry is thawed but still cold for easier handling and better puffing.
- Even Sealing: Use a fork to crimp the edges of the pastry against the dish to ensure a secure seal.
- Extra Flavour: Add a pinch of dried thyme, rosemary, or smoked paprika to the filling for an extra flavour boost.
- No Ramekin? Use a small oven-safe bowl or muffin tin for single servings if ramekins aren’t available.
VARIATIONS
- Add Mushrooms: Sauté sliced mushrooms with the vegetables for a more decadent, earthier filling.
- Creamier Texture: Stir in 1 tbsp of unsweetened plant milk or cashew cream to the filling before baking.
- Low-Carb Version: Use mashed cauliflower topping instead of puff pastry for a crustless variation.
- Gluten-Free: Use a gluten-free puff pastry alternative for coeliac-friendly preparation.
PREPPING AND STORAGE
- Fridge: Once cooled, store the baked pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 10 to 15 minutes until heated through.
- Freezer: Prepare and assemble the pot pie (unbaked) and freeze in a covered, freezer-safe dish. Bake from frozen at 190°C (375°F) for 25 to 30 minutes until golden and bubbling.
- Batch Prep: Make several individual pies in ramekins and freeze them raw. Perfect for grab-and-bake meals throughout the week.