So-called because you top it with leftover roast potatoes from the weekend. I made this alongside a beef cottage pie and it was already so tasty.

I’m hoping you testers can suggest a few changes to get the lentils banging.

Then I’ll think of something witty to say in the forenote.

Serves 4-6


TEST – Monday Night Lentil Pie

20 minPrep Time

30 minCook Time

50 min

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  • 1 tbsp veg oil
  • 1 large white onion diced or 100g frozen onion
  • 2 fat cloves garlic diced or crushed or 50g frozen garlic
  • 3 medium carrots, peeled and finely diced
  • 1 tbsp oregano
  • 100g green lentils
  • splash Worcester Sauce
  • 200ml boiling water
  • 3 tbsp fortified nutritional yeast
  • 1 tbsp tomato puree
  • 200g leftover roast potatoes
  • 50g your preferred dairy free alternative cheddar cheese, grated


  1. Heat the oil in your largest saucepan.
  2. Fry the onion, garlic and carrots on a medium heat for 5 mins and add oregano.
  3. Add the lentils and the Worcestershire sauce and stir.
  4. Add nutritional yeast, water and tomato puree.
  5. Stir on a medium heat and allow to simmer some liquid away while the oven heats up.
  6. Preheat oven at 180*C.
  7. Whilst waiting for the mince to simmer and the oven to heat up, break the potatoes up into smaller lumps with your hands and grate the df cheese if neccessary.
  8. When the oven is ready, transfer the lentils into a deep pie dish and top with the potatoes and df cheese.
  9. Bake for 20-30 mins, look for bubbling edges and brown and melty cheese on top before you take it out.
  10. Serve with green veg and lots of ooo noises.



199 cal


6 g


29 g


9 g
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