Lentil Pie with Squash and Potato Topping

Prep Time:




  • 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


  • 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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  1. Cook the lentils until just tender. Drain and set aside.
  2. 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.
  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 greased 9×13 casserole dish.
  6. Make the topping by boiling 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 degrees Fahrenheit oven for 20-25 minutes or until the topping is light golden.

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