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French Lentil Pot Pie Recipe

This recipe is rated 4.9 out of 5.

Soy-free option

Refined sugar free

Nut-free option

Freshly Picked

Baking

Comfort food

Main meals
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A white plate with a large slice of French lentil pot pie on it: hearty-looking veggie and lentil filling with a layer of pastry on top
A close up image of the French lentil pot pie.

Any variation of a pot pie is bound to please — piping hot, hearty, nourishing, what’s not to love? But those little French lentils make for an extra satisfying, almost mince-like filling. Delicious messes will be made.

You will need

Serves 8

  • 2 sheets puff pastry
  • 50ml olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 bunch parsley stalks, chopped up (optional)
  • 4 garlic cloves, diced
  • 4 Swiss brown mushrooms or chestnut, diced
  • 1 tablespoon flour
  • 1 tin Roma tomatoes
  • 2 bay leaves
  • 2 tins French puy lentils
  • 200ml vegetable stock
  • Soy milk or plant-based butter, for brushing
  • Nigella sativa, for garnish
  • Salt and pepper

To serve:

  • Serve with slaw or a side salad of your choosing

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Directions

15 mins to prep

15 mins to cook

40 mins to bake

  1. Step 1

    Place the oil, onion, carrot, celery, parsley stalks (if using), and garlic into a pan and mix to combine. Season with a pinch of salt and pepper, and fry to get some colour.

  2. Step 2

    Once the onion is starting to brown, mix in the mushrooms and then the flour and mix thoroughly together to cook off the rawness of the flour.

  3. Step 3

    Add the tomatoes, bay leaves, lentils and stock, and cook until the mixture thickens to a gravy-like consistency. The amount of flour you add will determine how long you will need to cook the liquid down. Season with salt and pepper as needed.

  4. Step 4

    Let your mixture cool down — you can pop it in the fridge to help it along.

  5. Step 5

    Once the mixture has cooled, pour it into your baking dish. Lay your puff pastry over the top and use a fork to smush it against the edge of your pie tin or tray. Trim off the excess pastry and score a little cross in the centre of the pie to allow it to breathe while it bakes. Sprinkle with nigella seeds (this is mainly for visuals).

  6. Step 6

    Cook for 40 minutes at 220°C or until the pastry is golden and flaky.

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Recipe: Simon Toohey

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