Vegetable and lentil pot pies

Hearty and delicious, no meat required.

  • 25 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print
Packed with lentils and veg and topped with potato and sweet potato mash, this hearty vegetarian pot pies are guaranteed to satisfy.
Looking for more vegetarian pies?


  • 1 tablespoon olive oil
  • 1 medium onion (150g), chopped finely
  • 1 medium carrot (120g), chopped coarsely
  • 2 stalks celery (300g), trimmed, chopped coarsely
  • 1 medium parsnip (250g), chopped coarsely
  • 2 cloves garlic, crushed
  • 200 grams button mushrooms, sliced thickly
  • 2 bay leaves
  • 1 tablespoon finely chopped fresh rosemary, plus extra leaves to serve
  • ¼ cup (70g) tomato paste
  • 1 cup (250ml) vegetable stock
  • 400 gram can diced tomatoes
  • 150 grams green beans, trimmed, chopped coarsely
  • 2 x 400g cans brown lentils, drained, rinsed
  • 300 grams potatoes, chopped coarsely
  • 300 grams orange sweet potato, chopped coarsely
  • 60 grams butter
  • ½ cup (40g) finely grated parmesan-style cheese


  • 1
    Heat oil in a large saucepan over medium-high heat; cook onion, carrot, celery, parsnip and garlic, stirring, for 10 minutes or until vegetables soften. Add mushrooms, bay leaves and the chopped rosemary; cook, stirring, until fragrant. Stir in tomato paste, stock and canned tomatoes; bring to the boil. Reduce heat to low; simmer for 20 minutes or until thickened. Add beans and lentils; cook, stirring, for 3 minutes or until beans are tender. Discard bay leaves. Season to taste.
  • 2
    Meanwhile, boil, steam or microwave potato and sweet potato, separately, until tender; drain. Mash potato with half the butter until smooth; season. Mash sweet potato with remaining butter until smooth; season.
  • 3
    Preheat oven to 200°C/400°F.
  • 4
    Spoon lentil mixture evenly into four shallow 1¾-cup (430ml) ovenproof dishes. Cover filling with both mash mixtures (see tip); sprinkle with parmesan.
  • 5
    Bake pies for 20 minutes or until cheese is browned. Serve pies topped with extra rosemary.


For a decorative mash top, spoon each mash into a piping bag fitted with a fluted tube; pipe onto filling.

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