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Vegetable Pot Pie with Sweet Potato & Lentils

Vegetable Pot Pie with Sweet Potato & Lentils

A simple vegetable pot pie recipe made with root vegetables and French green lentils in a delicious and savoury tomato sauce.Topped with flaky puff pastry, this is comfort food pure. And healthy too! Plus this vegetarian dish can easily made vegan.

Course Main Course
Category Vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 407 kcal
Autor Elle

Ingredients

  • 1/2 cup French green lentils Puy lentils (100g)
  • 2 tablespoons olive oil, plus more
  • 2 small yellow onions, chopped finely
  • 1 medium sweet potato, peeled and diced (ca. 1 ,5 cm)
  • 1 large carrot, peeled and cut into 1 ,5 cm pieces
  • 2 stalks celery, trimmed, thinly sliced
  • 1 parsnip, peeled, peeled and cut into 1 ,5 cm pieces
  • 2 cloves garlic, minced
  • 200 g cremini mushrooms, sliced thickly
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth (250 ml)
  • 400 g canned diced tomatoes
  • 2 tablespoons crème fraiche
  • 1 roll fresh puff pastry (ca. 25 x 38 cm / 275 g)

Method

  1. Cook lentils in medium saucepan of water, according to package instructions (until al dente, about 25 minutes); drain.

  2. Meanwhile, heat 2 tablespoon oil in large non-stick skillet (or wok) over medium heat. Add the onion and sauté until softened, 5 minutes. Add the sweet potatoes, 1/2 teaspoon salt, and a grind of black pepper, and cook, stirring occasionally, until the sweet potatoes are just tender, about 10 minutes. Transfer the mixture to a plate or bowl.

  3. Add a drizzle more oil, along with the carrot, celery, parsnip and garlic, cook, stirring, until vegetables start to soften, about 10 minutes.
  4. Add mushrooms, bay leaves and thyme; cook, stirring, until fragrant. Stir in tomato paste, broth and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until thickened. Stir in the crème fraiche, and add the sweet potatoes and lentils; cook, stirring, about 2-3 minutes. Season to taste.
  5. Preheat oven to 200°C / 400°F.

  6. Spoon lentil mixture into 2-litre (8-cup) ovenproof dish.

  7. Unfold the puff pastry and place it over the filling, tucking the excess pastry inside the pan. Use a sharp knife to cut 4-5 (2,5 cm) slits in the crust as vents. Bake until the crust is golden-brown, about 20-25 minutes. Let cool a few minutes before serving. Enjoy!

Notes