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Lentil pie with a cheesy potato crust


  • Soak the lentils in cold water for 2 hours and then drain.
  • When ready, preheat the oven to 200°-210°C.
  • Heat oil in a large heavy-bottomed pot and gently saute the garlic and onion. Add the leeks, celery, carrots and mushrooms, Toss well and briefly cook. Then add the lentils, tomatoes, stock to just cover, the tapenade, sambel and seasonings. Mix well, bring to the boil, turn the heat down and gently simmer for about 40-45 mins (uncovered) until tender and thick. Taste for seasoning.
  • Then add the cream and butter to taste to the mashed potato and mix well.
  • Spoon the lentil mixture into a large casserole dish and top with the mash and cheese. Then cook in the oven for about 15-20 mins until golden and bubbling.
  • Serve with a simple green salad on the side.


  • 150 gm green lentils
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 large onion, chopped
  • 2 leeks, chopped
  • 2 large celery stalks, diced
  • 2 medium carrots, diced
  • 8 button mushrooms, quartered
  • 2 cans diced tomatoes, drained a little
  • 2-3 cups vegetable stock
  • 1 tbsp sundried tomato tapenade (or pesto)
  • 1-2 tbsp sambel oelek (or any chilli paste)
  • freshly ground salt & pepper
  • mashed potato
  • cream
  • butter
  • grated tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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