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Lentil Pot Pie is a really great vegan option for those celebrating a seasonal holiday centred around food.

Lentil pot pies are also a really great option to make in small pie form for freezing and meal prep for later use.

I usually make a large batch of pies at once, and freeze most of them. So during the week when things are rushed, or I don’t have time to cook, I can put a pie in the oven to reheat.

Its a healthier option to commercially available pot pies, and best of all you know whats in it.

This is my recipe, but it can definitely be altered in any way that works for you. Maybe you don’t like peas, but want to use green beans? The key to a good vegan meal is making sure you have a good balance of colour in your vegetables, to make sure you are getting all the necessary nutrients for the day.

I use a vegan, soy-free oil based crust that can be found here. For this recipe, I doubled the crust to account for the amount of filling this recipe makes.

Lentil Pot Pie

Lentil Pot Pie

Yield: 10
Prep Time: 30 minutes
Cook Time: 30 minutes
Bake Time: 35 minutes
Total Time: 1 hour 35 minutes

This pot pie can be made as a traditional crust pie, or use the same filling as a shepard's pie. A great meal for a cold dreary day, or to celebrate any holiday vegan style!


Lentil Pot Pie Filling

  • 1 Cup Dry Green Lentils
  • 1 Cup Dry Red Lentils
  • 1 large shallot, diced
  • 3 cloves garlic, diced
  • 4 medium potatoes, diced into cubes
  • 2 carrots, diced into cubes
  • 1 cup green peas
  • 1 cup corn, either fresh or frozen (alternatively use a bag of frozen mixed vegetables)
  • 1tsp salt
  • 1/2 tsp ground black pepper
  • 2 Tbs Canola Oil
  • 2 cups vegetable broth, or 1 vegetable bullion mixed according to instructions
  • Approximately 6-10 cups water
  • 2 Tbs corn starch mixed with cold water to dissolve

Pie Crust

  • 5 Cups All Purpose Flour
  • 2 tsp baking powder
  • Dash of salt
  • 1-1/2 cups canola oil
  • 1 cup water


This recipe requires either small pot pie pans (approx. 4-1/2") or use a large pie plate, or casarole dish with one top crust.

If making as a shepard's pie, leave potatoes out of the filling, and make cut, and prepare a large pot of mashed potatoes to accomodate the dish size you have selected.

Pie Filling

  1. In a large pot set at medium heat, add shallot, garlic, salt, pepper, and 2 tablespoons of canola, or other vegetable oil.
  2. Stir until shallots and garlic begin to break down and soften.
  3. Add in vegetable broth (if not using broth, skip this step, but add additional water)
  4. Add water, red, and green lentils, diced potatoes, diced carrots, corn, green peas, and any other vegetables you may be using.
  5. Simmer until lentils and vegetables are cooked (approximately 25 minutes)
  6. In a separate bowl mix cornstarch and cold water until cornstarch is dissolved.
  7. Add cornstarch mixture to the pot of filling, and stir continuously until filling has thickened and the cloudiness of the cornstarch appears clear.
  8. Remove from heat, and allow to sit as you begin to roll out the crust for the pie shells.

Pie Crust

The Pie crust can be made ahead of time, and left to the side until you are ready to roll it out.

  1. In a bowl add flour, baking powder, and a dash of salt
  2. Add in canola oil, and mix with a fork until mixture begins to absorb oil, and become crumbly.
  3. Add in lukewarm water, and continue mixing until all flour mixture is combined into a soft, completely worked ball of dough.
  4. You may have to add additional teaspoons of water if the dough is too floury, and not sticking together

Take crust, and roll out flat until 1/16" thick. Use the pie plate face side down as a measurement to help you cut crust to size.

Once all pie shells are lined with crust, fill each shell with pie filling, and place a crust top on each pie.

Stand individual pot pie plates on a chookie sheet to place in the oven to bake.

If using a larger pie plate, or casarole dish, place directly in the oven.

Bake at 375F (190C) for 35-40 minutes until crust has a nice golden look to it.


If making a large batch of pot pies, they can be frozen once cooled down. Just wrap pies in a freezer safe material, and place in freezer for later. An excellent option for the work week.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 843Total Fat 48gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 43gCholesterol 0mgSodium 559mgCarbohydrates 89gNet Carbohydrates 0gFiber 9gSugar 4gSugar Alcohols 0gProtein 17g

I would love to hear how your pies turn out. Leave a comment below, or tag me on instagram @veggie_homestead

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