Entrees/ Sides/ vegetarian recipes

Lentil No-Meat Pie

Here is a comforting veggie version of a hearty classic. This no-meat pie is perfect for lunches and busy evenings. The lentils in this pie provide a source of affordable and nutritious protein.


No Meat Pie

  • Author: Sophie
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 6


  • 2 tbsp butter
  • 1 medium onion, finely chopped
  • 1 large celery, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 medium carrots, peeled and cubed
  • 1 1/2 cups green lentils
  • 1/4 tsp freshly ground pepper
  • 2 cups frozen corn
  • 5 cups water
  • 1 cup milk
  • 2 tbsp salt

Mashed potatoes

  • 3 medium russet potatoes
  • 1 cup milk
  • 3-4 tbsp butter
  • salt and pepper, to taste


  1.  Melt the butter in a pot over medium heat. Add onion and celery and sauté until tender. Add the garlic and cook another minute. Add the carrots, lentils, pepper, corn, and water. Mix well.
  2. Cover and bring to a boil. Reduce to low heat and cook until the mixture is tender, about 35 minutes.
  3. Add milk and season with salt and pepper. Add a touch of water if the preparation seems too dry. Pour mixture into a casserole dish.
  4. In another pot, cook the potatoes in boiling salted water until tender. Mash with the milk and 3 tablespoons of butter. Season to taste.
  5. Spread mashed potatoes on top of the vegetable mixture in casserole dish. Serve.

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