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Serves 4

1 large onion
2 large/4 medium-small potatoes
About ½ cup of red lentils
1 stick of celery
1 vegetable stock cube
Black pepper
300g shortcrust pastry
Cold water
Cayenne pepper
Gravy/gravy granules

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Red Lentil and Potato Pie

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Cut the onion into small pieces and fry gently until softened.

Peel the potatoes and chop them into large pieces. Measure out the lentils and chop the celery, then add to the pan with the softened onion, in just enough water to cover, adding stock and a little pepper. Bring gently to the boil, and monitor every now and then by prodding the potatoes with a fork.

Whilst the vegetables cook, preheat the oven to 180C.

Roll out the pastry on a floured surface and drape it over a deep pie dish, smoothing it into place to line the inside. Roll out a portion approximately the same size as the top of the pie dish to use as a top later. Prick the sides of the pastry with a fork and place the pie dish in the oven for about 15 minutes. When you remove it, it should be golden and crispy.

The water for the vegetables should boil down. Keep adding a little more until the potatoes are beginning to disintegrate when prodded with a fork, then allow to thicken and remove from the heat. Mix in a little cayenne pepper and thyme, then add to the pie crust. Place the pie top over, prick with a fork or make an air hole with a knife or pair of scissors, and cook until the top is crusty.

Serve hot with gravy.

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