Lentil Pie with Squash and Potato Topping

Prep Time:

1 hour




  • 1 1/2 cup green lentils, rinsed and drained
  • 2 tbsp butter
  • 1 large leek, white part only, sliced
  • 2 garlic cloves, minced
  • 1 tbsp fresh thyme leaves
  • 1 large carrot, scrubbed and diced
  • 1 tbsp flour
  • 4 tbsp tomato paste
  • 2 cup of vegetable stock
  • salt and pepper to taste


  • 4 cups squash, peeled and cubed
  • 2 cups potatoes, peeled and cubed
  • 2 tbsp butter
  • 1/2 cup milk
  • 1 1/2 cup grated Swiss, Gruyere or Emmental Cheese
  • salt and pepper to taste

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  1. Cook the lentils until just tender. Drain and set aside.
  2. Heat the butter in a skillet over medium heat. Add the leek, garlic, thyme, carrot and celeriac. Cook for 3 to 4 minutes, stirring frequently.
  3. Stir in the flour and tomato paste until smooth. Add half of the stock, and continue to cook until slightly thickened and the vegetables are tender.
  4. Add remaining stock and lentils. Season with salt and pepper.
  5. Spoon into a greased 9″x 13″ casserole dish.
  6. Make the topping by boiling the squash and potatoes together until tender. Drain.
  7. Add the butter, and mash until combined but still a bit chunky. Stir in the milk. Season with salt and pepper to taste.
  8. Spread evenly over the lentil mixture.
  9. Sprinkle with the cheese.
  10. Bake in a preheated 375° oven for 20 to 25 minutes or until the topping is light golden.

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