Leek and Lentil Pie

Jenny Smith
Jenny Smith

Prep: 50min

Cook: 50min

Total: 1h40min

Yield: 4 servings

Dish: main meal

Cuisine: New Zealand


  • 5 potatoes, 1 tbsp butter, 1-2 tbsp milk, salt and pepper
  • 2*400g tins of lentils
  • 1 tbsp of cooking oil
  • 2 large diced carrots
  • 1 diced and sliced leek
  • 3 tsp of crushed garlic or 3 garlic cloves
  • 2 cups of vegetable stock
  • 250g of tomato paste
  • 1 glass of red wine
  • 1 tsp of dried oregano


  1. Peel and chop potatoes, and pop into a pot to boil.
  2. In a frypan, fry garlic, leek and carrots in oil until the leek brown 3-5 mins
  3. To the leek add vegetable stock, tomato paste, red wine, oregano and reduce for 20 mins until a thick sauce forms, drain and add lentils
  4. Mash potato with the butter, milk, salt and pepper
  5. Layer your pie in a pie dish with lentils first and potato on top
  6. Cook for a further 20 mins at 180c, until the top browns
  7. Serve with your favourite seasonal vegetables, for a very healthy meal

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Keywords: Leek and Lentil Pie, Lentil Pie, Leek Pie, Pie