Lentil and Potato Pie

157 Reviews
97% would make this recipe again

Lentils, onions, mushrooms, and corn, covered with mashed potatoes, and baked until golden.

This recipe is incompatible with your food profile

Preparation : 30 min Cooking : 30 min Cooking Dish : 19x19 cm
350 calories/serving

Ingredients

2/3 cup green or brown lentils (dried) 110 g
3 potatoes 600 g
1 onions, fin 200 g
2 cloves garlic, minced
16 button (white) mushrooms, thinly sliced 220 g
1 tbsp olive oil 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 tbsp soy sauce 15 mL
10 drops Tabasco sauce 0.63 mL
1 1/2 tbsp Parsley and Garlic Base 23 mL
1 cup frozen corn kernels 110 g
2/3 cup milk, partly skimmed, 2% 170 mL
4 tsp butter, unsalted 18 g

Before you start

It is not necessary to soak the lentils in advance. If preferred, canned lentils may replace the dried lentils (2 cups canned is equivalent to about 1 cup dried).

Method

  1. Preheat the oven to 190°C/375°F.
  2. Rinse the lentils and pick out any small stones and debris. Cook them in a saucepan of salted water, about 20-25 min until tender but still somewhat al dente. Drain the lentils, discard the liquid, and set them aside.
  3. Meanwhile, peel the potatoes, cut them in half then boil them 20-25 min until very tender. Drain them well and set aside.
  4. Prepare the remaining vegetables: finely chop the onion; mince the garlic; and thinly slice the mushrooms. Heat half of the oil in a pan over medium-low heat. Add the onion and garlic then sauté 3-4 min with occasional stirring. Heat the remaining oil in another pan over moderately high heat, then add the mushrooms and sauté, with some stirring, until they are golden-brown and any liquid they may release has evaporated, about 5 min. Season with salt and pepper, then transfer the mushrooms to the onion pan. Stir in the lentils, soy, Tabasco sauce and Parsley and Garlic Base. Adjust the seasoning, then transfer the contents to a baking dish.
  5. Cook the frozen corn about 3 min in a small pot of salted boiling water. Drain well, then place the corn on top of the lentils.
  6. Pour the milk into a large microwave-safe bowl. Add the butter and microwave on medium-high a few minutes, uncovered, until very hot. Add the cooked potatoes and mash the mixture until it is creamy. Add salt and pepper to taste. Place a spoonful of the potato mixture on top of the lentil and corn layers, then gently spread it with a spoon to cover evenly.
  7. Bake in the middle of the oven until the top is golden-brown, about 30 min. Serve.

Observations

The pies can be frozen right after having been covered with the mashed potatoes and individually wrapped. They can be baked (taken directly from the freezer) for about 50 min at 190°C/375°F.

Nutrition Facts Table

per 1 serving (370 g)

Amount

% Daily Value

Calories

350

Fat

10 g

15 %

Saturated 3.5 g
+ Trans 0.2 g

19 %

Cholesterol

10 mg

Sodium

170 mg

7 %

Carbohydrate

56 g

19 %

Fibre

7 g

27 %

Sugars

8 g

Net Carbs

49 g

Protein

13 g

Vitamin A

10 %

Vitamin C

28 %

Calcium

9 %

Iron

26 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B6, Vitamin K, Zinc
Good source of  :
Vitamin B2
Source of  :
Calcium, Vitamin A, Vitamin B12, Vitamin C, Vitamin D, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables 1
Milk and Alternatives 0
Meat and Alternatives 1
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

157 Reviews (146 with rating only) 97% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

Holy pots batman! This recipe required the use of many pots and pans (some which could be re-used throughout the making). We omitted the tabasco sauce, which was a mistake because it reduced the flavor. The mushrooms were so tasty and mixed well with the lentils and the onions for the bottom layer.

Useful 4
Anonyme
october 20, 2021 | I would make this recipe again

Loved this! It was total comfort food. I used canned lentils because they had been sitting in my cupboard so I was glad to finally find a use for them. I also cooked the mushrooms, onions and garlic together (mushrooms first, then onion and garlic) to cut down on pots and pans and microwaved the frozen corn (which I doubled). I will definitely make this again.

Useful 2
Anonyme
october 20, 2021 | I would make this recipe again

Nice way to get the kids to eat lentil.

Useful 1

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.