Curried lentil pies

Curried vegetarian pot pies with a pumpkin and potato mash.

  • 1 hr 40 mins cooking
  • Serves 4
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Curried lentil pies
  • 2 tablespoon ghee (clarified butter)
  • 1 medium_piece (150g) brown onion, chopped finely
  • 2 clove garlic, crushed
  • 4 centimetre (1½-inch) piece (20g) fresh ginger, grated
  • 1 fresh long red chilli, chopped finely
  • 1 large_piece (20g) carrot, chopped coarsely
  • 1 (150g) stalk celery, trimmed, chopped coarsely
  • 2 teaspoon black mustard seeds
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 1/2 cup (300g) brown lentils
  • 410 gram (13 ounces) canned crushed tomatoes
  • 2 cup vegetable stock
  • 2/3 cup (160ml) coconut milk
  • 1/2 cup (60g) frozen peas
  • 1/2 cup fresh coriander (cilantro) coarsely chopped
  • 600 gram (1¼ pounds) pumpkin, chopped coarsely
  • 2 medium_piece (400g) potatoes, chopped coarsely
  • 60 gram butter


Curried lentil pies
  • 1
    Heat ghee in a large saucepan over low heat, cook onion, garlic, ginger, chilli, carrot and celery, stirring, until vegetables soften. Add seeds and spices, cook, stirring, until fragrant. Add lentils, tomatoes and stock, simmer, covered, stirring occasionally, for 1 hour or until lentils are tender. Stir in coconut milk, peas and coriander, season to taste.
  • 2
    Meanwhile, boil, steam or microwave pumpkin and potato until tender, drain. Mash pumpkin and potato with butter in a medium bowl until mixture is smooth.
  • 3
    Preheat oven to 220°C (200°C fan forced). Oil four deep 1¼-cup (310ml) ovenproof dishes.
  • 4
    Spoon lentil mixture into dishes, top with mashed pumpkin mixture. Bake, uncovered, 20 minutes or until browned lightly. If you like, sprinkle pies with black sesame seeds.

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