Short Crust Lentil Potato Pie

Craving a wholesome pie with a flaky, buttery pastry? You’ve come to the right place. I made a shortcrust pastry using vegan butter, and it turned out even better than I hoped. The result? A soft, crumbly, melt-in-your-mouth crust filled with a hearty lentil and potato mixture that’s as nourishing as it is flavourful.

Topped with a creamy, smooth layer of mashed potato and baked to golden perfection, this pie is comfort food at its finest—warming, satisfying, and budget-friendly.

The best part? The ingredients are simple pantry staples you probably already have on hand. It’s a no-fuss recipe that delivers big on taste and goodness.

Next time, I plan to make individual mini pies instead of one large one—perfect for meal prep or sharing.

Give this recipe a try and watch it earn a spot on your favourites list.

EQUIPMENT : 1 large mix bowl, 1 rolling pin, x1 22 cm - 26 cm pie/tart pan with removable bottom and depth of 3.5 cm approx. 1 medium-large size fry pan.

SHORTCRUST INGREDIENTS

1 3/4 cup or (285g) all-purpose plain flour

1/4 cup or (45g) wholemeal bakers flour

1/4 - 1/2 teaspoon of salt (I preferHimalayan pink salt)

180g vegan block butter

4 tablespoon cold filtered water, approximately (add more, a teaspoon at a time if

needed)

INGREDIENTS NOTES

*All purpose flour, standard flour used and a good base for shortcrust

*Wholemeal flour adds texture and a nutty flavour. If you want a flakier or more tender crust, keep this portion small as wholemeal flour has more bran, which can toughen pastry if over worked.

*Make sure the butter is cold and firm (not a spreadable type).

*Add water slowly, as mentioned, just until the dough holds together. Temperature is important: the colder the better.

METHOD

IT IS WORTH THE EXTRA STEPS FOR A PERFECT PASTRY

*COMBINE DRY INGREDIENTS - Place the flour and salt into a large mixing bowl. Add the cold butter, cut into cubes.

*RUB IN THE BUTTER - Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

*ADD WATER - Gradually add chilled water, a little at a time, using your fingers to bring the mixture together into a dough. Add only enough water for the dough to hold together.

*FORM THE DOUGH - Knead the dough as little as possible, just until smooth. Shape it into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

*PREPARE PIE PAN - Lightly grease your pie dish or tart pan.

*ROLL OUT THE DOUGH - Remove the dough from the fridge. Place it between two sheets of baking paper or cling wrap. Roll it out evenly until large enough to line the bottom and sides of the pie dish. Lightly flour your rolling pin if needed.

*LINE THE PAN - Use the rolling pin to help transfer the dough to the pan. Gently press it into the base and up the sides. Trim off any excess hanging over the edges.

*PRICK THE BASE - Prick the base of the dough with a fork to prevent air bubbles during baking.

*CHILL AGAIN - Place the lined pie dish back in the fridge for at least another 20 minutes before baking. This second chilling helps the dough hold its shape during baking.

OPTIONAL TIPS

*Chill your flour and butter beforehand for extra flakiness.

*Avoid over-mixing once the water is added, to prevent tough pastry.

*Wrap and chill the dough for 30 minutes before rolling for best results.

PREHEAT THE OVEN to 180°C or 350°F WHILE PASTRY IS RESTING IN THE FRIDGE

COOKING THE PASTRY SHELL

*Remove un-baked pie crust from the fridge and place in pre-heated oven bake 15-20 minutes or until the base is firm to touch and just starting to turn colour.

* Or bake the pastry blind by placing a sheet of baking paper over the pastry and adding baking beads on top.

* Remove from the oven and place on a flat surface when pastry is done.

* Remove baking paper and beads.

*Get ready to add the filling.

MAKE THE FILLING AND BOIL THE POTATOES FOR THE TOPPING WHILE THE PASTRY IS COOKING

INGREDIENTS PIE FILLING

2 tablespoon light cooking oil or 1/4 cup water

2 sticks or 90g of celery, finely chopped

2 medium or 145g carrots, diced

1 large or 377g potato, diced into small bite size pieces

1 medium or 165g brown onion, diced

1 teaspoon of vegeta, (vegetable seasoning) or salt

1/2 teaspoon of turmeric

1 1/2 teaspoons curry powder

1 cup or more filtered water

1/1/2 cups or 425g lentils (a tin of lentil or cook your own)

2 teaspoons plain all-purpose flour plus water for slurry

METHOD FOR FILLING

*PREHEAT THE PAN: Heat a medium-sized pan over medium heat. Add a little light cooking oil, or use 1/4 cup water if cooking without oil.

*SAUTE' THE VEGETABLES: Add the chopped celery, carrots, potato, and onion. Sauté for about 3 minutes, stirring occasionally.

*ADD SPICES: Sprinkle in Vegeta (or salt), turmeric, and curry powder. Stir well to coat the vegetables in the spices. Continue to sauté for another 2–3 minutes.

*SIMMER: Add just enough water to cover the vegetables. Cover with a lid and let simmer until the vegetables are tender and the sauce has reduced and slightly thickened, you may need to add more water as it cooks to prevent sticking.

*ADD LENTILS: Once the vegetables are cooked, add the drained lentils. Stir through and let the mixture simmer for another 5–10 minutes.

*THICKEN THE SAUCE: Mix a flour slurry (flour mixed with a small amount of cold water until smooth), then stir it into the filling. Cook gently until the sauce thickens. Add a little more water if needed to reach your desired consistency.

*ADJUST SEASONING: Taste the mixture and adjust the seasoning if needed.

INGREDIENTS POTATO MASH TOPPING

2 extra large or 875g potatoes, peeled and roughly chopped

paprika for garnish

METHOD FOR POTATO MASH TOPPING

*BOIL THE POTATOES:Add the chopped potatoes to a medium-sized pot and fill with enough water to cover them. Add 1/2 teaspoon of salt to the water.

*COOK UNTIL TENDER:Bring the water to a boil, then reduce to a medium simmer. Cook the potatoes until they are tender and easily pierced with a fork, about 20 minutes.

*DRAIN AND MASH:Drain the potatoes well. Mash them until smooth and lump-free. Season with salt to taste and add a little plant-based milk (such as oat, soy, or almond) to achieve a fluffy texture.

*OPTIONAL:For an extra smooth mash, you can press the cooked potatoes through a potato ricer instead of mashing.

ASSEMBLE AND BAKE

*Place pre-cooked pastry on a flat surface.

*Spoon the potato lentil filling into the pastry shell.

*Top with mashed potato.

*Lightly dust with paprika.

*Place pie in the oven and bake at 180°C or 350°F

*Bake for 30 minutes or until potato top is golden.

SERVE PIE WITH A SIDE OF STEAMED GREENS OR FRESH SALAD GREENS.

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