This pie offers a rich, savory filling with smoky paprika and caramelized vegetables balanced by a creamy, golden mashed potato topping. The texture pairs tender lentils and soft roasted veg with a fluffy, slightly crisp plant-based mash. Flavors are earthy and warming with bright herb notes, making it hearty but not heavy. Serve hot for cozy weeknight dinners, casual gatherings, or as a vegan centerpiece at holiday meals.
Ingredients
- Russet or Yukon Gold potatoes
- Olive oil (2 tbsp)
- Yellow onion (1 medium, diced)
- Carrots (2 medium, diced)
- Celery stalks (2, diced)
- Cremini or button mushrooms (8 oz / 225 g, sliced)
- Garlic (3 cloves, minced)
- Dried brown or green lentils (1 cup, rinsed)
- Vegetable broth (2 1/2 cups)
- Tomato paste (2 tbsp)
- Soy sauce or tamari (1 tbsp)
- Smoked paprika (1 tsp)
- Dried thyme (1 tsp) and rosemary (1/2 tsp) or use fresh herbs
- Bay leaf (1)
- Vegan butter (2 tbsp) or extra olive oil for mash
- Unsweetened plant milk (1/3 cup)
- Salt and black pepper (to taste, about 1 tsp salt)
- Cornstarch (1 tsp, optional, to thicken)
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Place a medium pot of salted water over high heat for the potatoes.
- Add potatoes to the boiling water and cook until easily pierced, about 15–20 minutes. Drain and return to the pot.
- While potatoes cook, heat 2 tbsp olive oil in a large skillet over medium heat. Sauté onion, carrots, and celery until softened, about 6–8 minutes.
- Add mushrooms and cook until they release liquid and begin to brown, about 5 minutes. Stir in garlic, smoked paprika, thyme, and rosemary and cook 1 minute.
- Add rinsed lentils, tomato paste, soy sauce, vegetable broth, and bay leaf. Bring to a simmer, cover, and cook 20–25 minutes until lentils are tender and most liquid is absorbed.
- If the filling is too loose, mix 1 tsp cornstarch with 1 tbsp cold water and stir into the simmering filling to thicken. Season with salt and black pepper and remove the bay leaf.
- Mash the drained potatoes with vegan butter and plant milk until smooth and season with salt and pepper to taste.
- Transfer the lentil-vegetable filling to a 9×9-inch (or similar) baking dish. Spread the mashed potatoes evenly over the top, making peaks for browning if you like.
- Bake 15–20 minutes until the edges bubble and the top begins to brown. For a deeper crust, broil 2–3 minutes—watch closely to prevent burning.
- Let rest 5 minutes, garnish with chopped parsley, and serve warm.
Tips or Variations
- Swap sweet potatoes for the mash for a slightly sweeter topping and roast at the same temperature.
- Make ahead: assemble and refrigerate the pie (unbaked) up to 24 hours, then bake straight from the fridge adding a few extra minutes.
