Leek and Lentil Pie – Recipe No 122


1940sleeklentilpie

Leek and Lentil Pie

  • 2 small cups dried lentils
  • 4 cups well seasoned stock (vegetable, chicken- your choice)
  • 6 leeks
  • Mashed potato
  • Cornflour/starch
  • Extra salt/pepper/dried herbs
  • Dollop of margarine

Put the washed lentils and the leeks, washed and cut into small pieces, into a pan. Add the stock, cover tightly and cook on a slow heat until tender. Mix in a dollop of margarine and then some cornflour/starch to make a thick mixture. Put into a well-greased dish, leave to stand for 15 minutes and then cover with mashed potato. Bake at 200 celsius/ 390 F until golden brown (about 30 minutes)

Serves 6

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10 thoughts on “Leek and Lentil Pie – Recipe No 122

  1. I’ve been craving lentil for the last three days. I am making up a batch in the crock pot with a very tasty stock along with some onions and garlic even as we speak. Wish I had some leeks. Thanks for the Sheppard’s Pie take on the dish. I never would have thought of it. Usually I just serve them over mashed potatoes. BTW, in the UK do you guys use crockpots (aka slow cookers) much for daily cooking?

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    • Yes its a recipe straight from an old wartime cook book and its just like a Shepherd’s pie for sure!

      We have crockpots here .. I used mine a lot when I lived in Canada- great for stews/casseroles etc 🙂

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  2. I use a similar slow cooker recipe to this but never thought of going on to make it into a pie.
    My version uses 200g of lentils and two 400g tins of chopped tomatoes and a large chopped onion you can add herbs of your choice and a dash of Worcester sauce. It takes 3-5hrs on high. I usually serve it with a green vegetable. It’s a good frugal standby.

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