Lentil Pie with Squash and Potato Topping
Prep Time:
Serves
8
Ingredients
- 1 1/2 cup green lentils, rinsed and drained
- 2 tbsp butter
- 1 large leek, white part only, cleaned and sliced
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 large carrot, scrubbed and diced
- 1 1/2 cup diced celeriac
- 1 tbsp flour
- 4 tbsp tomato paste
- 2 cup vegetable stock
- salt and pepper to taste
Topping:
- 4 cup peeled and cubed squash
- 2 cup peeled and cubed baking potatoes
- 2 tbsp butter
- 1/2 cup milk
- salt and pepper to taste
- 1 1/2 cup grated Emmental, Gruyere or Swiss Cheese
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Directions
- Cook the lentils until just tender. Drain and set aside.
- Heat the butter in a skillet over medium heat. Add the leak, garlic, thyme, carrot and celeriac. Cook for 3 to 4 minutes, stirring frequently.
- 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.
- Add remaining stock and lentils. Season with salt and pepper.
- Spoon into greased 9×13 casserole dish.
- Make the topping by boiling squash and potatoes together until tender. Drain.
- Add the butter, and mash until combined but still a bit chunky. Stir in the milk. Season with salt and pepper to taste.
- Spread evenly over the lentil mixture.
- Sprinkle with the cheese.
- Bake in a preheated 375 degrees Fahrenheit oven for 20-25 minutes or until the topping is light golden.