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
I was dribbling as I read this.
Goodness me!!!! 🙂 Here’s a napkin!!! xxx
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?
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 🙂
beautiful and simple! i think i know what’s on the menu later this week. (finishing up some puerto rican style rice and beans currently)
This needs to be put in the main list of recipes – anything from here on in is still hidden!
Looks great! For those who aren’t began, should it be chicken or beef stock and how long should it be baked and what temperature? Thanks!
Vegan… Sorry, autocorrect got me!
Hi there- yes it can be any stock of your choice and I’ve updated the recipe with temperatures etc. I do remember this being quite tasty- have to make it again! C xx
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.
Made this today as I love lentils and leeks, fab combination, it was delicous and hearty, made me think of Autumn/winter with all the lentils, only me eating it as rest of family wanted meaty
Shepherds pie!! Lucky me, there’s plenty of leftovers lol. Finally working my way through all your tempting recipes Carolyn and loving it 😃 We’re off to a dig for victory event this weekend with 1940’s activities including cooking and recipes at Beamish museum, can’t wait !!! Xxx
My kind of pie here. Pile that with cabbage and carrots and I’m away.
I’m a huge lentils fan. I need to try this!