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Plant Based Recipes

Vegan Pot Pie- With Lentils and Potato

Vegan lentil pot pie shown with a slice on a white plate with a side of carrots and green beans

This Vegan Pot Pie recipe has everything going for it! Hearty lentils are smothered in a vegan gravy and surrounded by a crispy, flaky, golden crust.

Vegan lentil pot pie shown whole, on a blue platter with a side of carrots and green beans

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You might be wondering if a vegan version of a ground beef pot pie holds up against the classic dish.

I’m here to tell you that not only does my version of the classic ground beef pot pie taste great-it’s actually a lot healthier for you, and costs less to make!

There are three main components to a great vegan pot pie:

  1. The savory lentil pie filling
  2. The vegan gravy
  3. The Flaky pie crust

Which Lentils to Use for a Vegan Pot Pie

The meatiness for our vegan pot pie is going to come from green lentils! Here I’ve used a canned version, but honestly they are incredibly simple to make at home from scratch!

I like how the green lentils keep their shape during the cooking process. If you want a filling with a little less texture than you could switch the green lentils out for a red or pink lentil. These lentils tend to mush up more when cooking.

green lentil and potato filling, smothered in vegan gravy sauce on a white plate with a side of carrots and green beans

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How to Cook Lentils

Cooking lentils is easy enough on the stove top. For perfect green lentils you will want a water to lentil ratio of 2:1. Place the lentils and water in a pot over medium heat and bring to the boil. Cover the pot, reduce heat to low and simmer for 20 minutes. They are done once the water has absorbed and the lentils are tender. Red or pink lentils will have a shorter cooking time (around 5-7 minutes), and use the same 2:1 ratio.

If you are lucky enough to have an Instant Pot, then this recipe for cooked lentils from Rainbow Plant Life is perfect to get you started!

The lentils will be combined with diced onion and potato and then smothered in a vegan gravy sauce!

Making vegan gravy is actually dead simple. Once I explain how to do it, you’re going to see that a vegan gravy isn’t really that different at all to a traditional beef stock gravy.

How to Make Vegan Gravy

Making vegan gravy for our pot pie is super simple using a vegetarian beef stock! I used the McCormik’s “All Vegetable Beef Bouillon” here because that’s what I had on hand, but my most favourite beef stock replacement is the Better Than Bouillon brand. They also make an amazing chicken stock from an all vegetable base as well! You can try that while making my Chickpea Pot Pie!

Vegan lentil pot pie shown with a slice on a white plate with a side of carrots and green beans there is a whole pot pie beneath the white plate

All you need to do is add in your stock to the pot of lentils, onion and potato, bring to the boil and slowly add in a flour and water mixture to thicken. The technique is exactly the same as making a gravy from beef stock or drippings.

What about the pie crust? You can very easily make your own vegan pie crust at home using just a few simple ingredients. Check out this Easy Vegan Pie Crust recipe over on Nora’s blog! If you don’t have the time or energy to make your own (like me right now!) Check out other in-store options.

lentil pot pie shown with a slice on a white plate with a side of carrots and green beans

Are Pastry Shells Vegan?

The short answer is no. Definitely not all pie or pastry shells are vegan. Popular brand names like Tenderflake use animal ingredients. Even their all-vegetable shortening version contains whey, a milk ingredient.

I have found No Name brands do not contain milk ingredients, however, recently I discovered most do still contain l-cystein. This ingredient is derived from feathers and animal hairs and is not sutible for most ethical vegans.

For my recipe, I used The No Name brand from Superstore (Loblaws). This one does not contain milk ingredients but it does contain l-cystein, and I will not be purchasing them again.

The golden crust of a Vegan lentil pot pie shown on a blue platter with a  side of carrots and green beans

Now that we’ve got all the bases covered, let me show you how to put everything together to make this Healthy Vegan Pot Pie!!

How to Make a Vegan Pot Pie:

Vegan lentil pot pie shown with a slice on a white plate with a side of carrots and green beans
5 from 13 votes
Print

Vegan Lentil Pot Pie

This Vegan Pot Pie recipe has everything going for it! Hearty lentils are smothered in a vegan gravy and surrounded by a crispy, flaky, golden crust.

Course Main Course
Cuisine Vegan, American
Keyword Lentil Recipes, pot pie, Vegan Lentil Pot Pie
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 people
Calories 500 kcal
Author Megan Kerry

Ingredients

  • 1/2 white or yellow onion diced
  • 2 cloves garlic minced
  • 2 medium potatoes peeled and diced
  • 1 can green lentils about 2 cups, cooked
  • 1 tsp liquid smoke
  • 1 tsp vegan Worcestershire sauce
  • 1 cube vegetarian beef stock
  • 1 cup hot water to make the "beef" stock
  • 1 tbsp flour
  • 1/2 cup cold water to dissolve the flour into
  • salt and pepper to taste
  • 1 box vegan frozen pie shells or two homemade crusts

Instructions

  1. Pre-heat your oven to 425 degrees Fahrenheit.

  2. Remove the frozen pie shells from the box and set on the counter to thaw.

  3. In a small pot, add in your diced potatoes and cover with water. Place over medium high heat and boil until soft. About 7-10 minutes.

  4. In a separate sauce pan, over medium heat, add the diced onion and garlic. Water saute until the onion becomes translucent.

  5. Open and drain your can of lentils and add them to the sauce pan. Reduce heat to low.

  6. In a separate container, mix your bouillon cube with 1 cup of hot water to dissolve.

  7. Add your vegan beef stock to the lentil and onion mixture.

  8. In a separate small bowl, combine the flour and cold water. Whisk until smooth. Set Aside.

  9. Drain the cooked potatoes and add them to the lentil and onion mixture. Stir to combine.

  10. Increase the heat to medium high. Once the lentil mixture comes to the boil, slowly whisk in the flour and water. Stir constantly until the sauce has began to thicken.

  11. Remove the sauce pan from the heat.

  12. Place a thawed pie shell onto a sturdy baking sheet.

  13. Add the lentil filling to the pie shell.

  14. Top the pie with another thawed crust by inverting it on top of the filled shell.

  15. Pinch the two shells together at the edges.

  16. Cut openings in the top of the pie in order for steam to escape.

  17. Bake at 425 degrees Fahrenheit for 45 minutes, until golden brown.

  18. Remove from the oven and allow to rest 10 minutes before slicing and serving.

  19. Serve with a fresh salad and roasted vegetables.

Recipe Notes

Calorie calculation is approximate.

I hope you guys give this awesome lentil recipe a try! It really is the best healthy pot pie and you won’t miss the ground beef!

I’ve created a pin for your board down below so you can come back to this pot pie recipe when you are ready to make it!

SHARING IS CARING…

Share this recipe with a friend you think might enjoy it!!

Please leave me a comment with any questions about this vegan recipe.

RATE THIS RECIPE! It helps others find it!

Until next time guys,

P.S.

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Megan Kerry

Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!

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63 Comments

  1. 5 stars
    I’m not vegan, but I love lentils and I love the look of this recipe! I generally only use them in soup, so this is a neat way to make a dish that isn’t meat and a new use I never considered!

  2. I love cooking with lentils! I have a recipe for a vegan lentil meatloaf that my family enjoys, I bet they would also really enjoy this as well!

  3. Yes! This looks great!!! I wonder if the lentils were mashed, if it would be similar mouth-feel to regular pot pie. I will have to give it a go and try it out.

    1. I personally enjoy a little texture to the inside of a pot pie but I bet if you mashed the lentils they would be extra creamy!

  4. Ahh, I found you again! Sounds creepy, right? Yeah, I know. Lol. I read your teriyaki rice bowl post, and I actually convinced my husband to let me make it for him. He hates tofu, but after reading your post, learned they aren’t all the same and I was able to explain that to him. So I explained this to him, and after him actually agreeing to try it, lost your recipe. Mostly because I couldn’t remember the name of your blog. I swear, I need to make an actual list of posts/blog names that I want to return to visit more frequently.

    This sounds like an interesting recipe as well. I too love the better than bullion stuff for making gravy. I just stocked up on some more at the store last week, realizing that I didn’t have any besides the turkey one. Which impresses me all by itself. It is so hard to find a good turkey base or broth. But that part doesn’t matter to you, since you’re vegan. I may be rambling. Lol. Anyway, I’m excited to read more of your recipes and see if I can find more great recipes that my husband will try with me!

    1. Oh wow!! I’m so glad you were able to find my recipe again! I can’t wait to hear how that tofu works out for you! It sounds intimidating at first but it turns out really delicious! As for this pot pie I think you guys will love it! It’s really satisfying and a great way to use lentils!

  5. This looks delightful and tasty. I would love to try making this. Bet my kids would absolutely love this.

  6. Whoa this looks amazing. So hearty and filling. Perfect for Fall which right around the corner. My daughter has been talking about pot pie’s lately too.

  7. 5 stars
    This vegan pot pie looks healthy and delicious! I’d love to give it a try. Thanks for sharing the recipe with us!

  8. 5 stars
    What a great vegan recipe for pot pie. I would never have thought to use lentils but it makes perfect sense. The crust looks delicious. Exactly as it should be, golden brown with a bit of flaky to it.

    1. I was surprised to see that the no name brands are usually vegan! They are cheaper and vegan. A win win for sure!

  9. Even though this is meatless, it looks absolutely delicious! A must-try for sure.

  10. I’m always looking for recipes to use when my daughter comes to visit. I think she’d really enjoy this one! The recipe is simple enough that I can follow it. Pinning for later!

      1. I can’t wait to try this with home made pastry. Sounds amazing! Just a note: No Name brand pie shells are not vegan – they contain l-cysteine which is derived from geese. I verified withntheir head offfice.

        1. Hi! Thanks so much for letting me know! I didn’t realize that l-cycteine wasn’t vegan. Too bad! I will adjust the post. Enjoy:)

  11. It’s so nice to see people sharing more vegan recipes! This looks absolutely divine, and I can’t wait to try making it at home, either this week or next!

      1. This looks amazing! I love lentils so this recipe sounds like ot would be right up my alley! Definitely pinning this and trying it out in the near future!

    1. 5 stars
      This recipe looks hearty and satisfying! I’ve always wanted to try a vegan pot pie, perhaps I will make my boyfriend this and use him as my taste tester.

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