I was very excited when a friend of mine sent me this recipe. I love lentils, I love pie, and it was going to finally give me an opportunity to use the nutritional yeast I bought months ago, which has been sitting in the cabinet unopened.

The original recipe sounds amazing, but uses a crust made of nuts, which I can’t eat. Please do see the original recipe and make it with the crust if you’re not allergic/intolerant. It looks amazing. I used a combination of sweet and regular potato mash for my topping, and because I had cod in the fridge, I added that as well. The original version is vegan. Mine is not because of the cod, but you can feel free to leave that off and keep it vegan or strict vegetarian.

The recipe below is how I made it.

Cheezy Lentil Pies
A delicious, healthy, hearty, flavourful meal
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 tbsp olive oil
  2. 1 medium onion, diced
  3. 2 garlic cloves, minced
  4. 1 tsp mixed herbs
  5. 500ml / 2 cups vegetable stock, divided
  6. 200g /1 cup lentils, soaked for at least 1 hour in warm water
  7. 200g / 1 cup chopped tomatoes
  8. 24g / ½ cup + 2 tbsp nutritional yeast
  9. 2 small sweet potatoes, peeled and cubed
  10. 1 small baking potato, peeled and cubed
  11. Paprika
  12. Black pepper, to taste
Instructions
  1. Preheat the oven to 170c.
  2. Heat the olive oil in a large pot. Fry the onion, garlic and herbs for a few minutes until softened.
  3. Pour over 1 cup vegetable stock and bring to the boil.
  4. Add the lentils and chopped tomatoes. Stir and reduce to a simmer for 20 minutes, stirring occasionally.
  5. When almost all the liquid has been absorbed, add 1/2 cup nutritional yeast and give the mixture a good stir. Cook for a further couple of minutes.
  6. Add black pepper to taste.
  7. Pour the filling into the ramekin/pie dishes or a medium baking dish.
  8. Cover the potatoes with cold water and bring to a boil. Boil until soft. Mash. Add 2 tbsp nutritional yeast and a little vegetable stock. Mash again. Add more stock as necessary to make the potatoes nice and soft and fluffy without being too thin. Discard unused stock.
  9. Add the potatoes by the spoonful to the top of the lentils. Smooth carefully to cover the entire dish. Sprinkle with paprika.
  10. Bake for 10 minutes
Notes
  1. I served this with steamed green beans and some pan fried cod. Serve with lime wedges.
Adapted from Wallflower Girl
Adapted from Wallflower Girl
The Pescetonian http://pescetonian.co.uk/
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