Lentil and Potato Pie

151 Reviews
97% would make this recipe again

Lentils, onions, mushrooms, and corn, covered with mashed potatoes, and baked until golden.

Preparation : 30 min Cooking : 30 min Cooking Dish : 19x19 cm
350 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly


2/3 cup green or brown lentils (dried) 110 g
3 potatoes 600 g
1 onions, fin 200 g
2 cloves garlic, minced
16 button (white) mushrooms, thinly sliced 220 g
1 tbsp olive oil 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 tbsp soy sauce 15 mL
10 drops Tabasco sauce 0.63 mL
1 1/2 tbsp Parsley and Garlic Base 23 mL
1 cup frozen corn kernels 110 g
2/3 cup milk, partly skimmed, 2% 170 mL
4 tsp butter, unsalted 18 g

Before you start

It is not necessary to soak the lentils in advance. If preferred, canned lentils may replace the dried lentils (2 cups canned is equivalent to about 1 cup dried).


  1. Preheat the oven to 190°C/375°F.
  2. Rinse the lentils and pick out any small stones and debris. Cook them in a saucepan of salted water, about 20-25 min until tender but still somewhat al dente. Drain the lentils, discard the liquid, and set them aside.
  3. Meanwhile, peel the potatoes, cut them in half then boil them 20-25 min until very tender. Drain them well and set aside.
  4. Prepare the remaining vegetables: finely chop the onion; mince the garlic; and thinly slice the mushrooms. Heat half of the oil in a pan over medium-low heat. Add the onion and garlic then sauté 3-4 min with occasional stirring. Heat the remaining oil in another pan over moderately high heat, then add the mushrooms and sauté, with some stirring, until they are golden-brown and any liquid they may release has evaporated, about 5 min. Season with salt and pepper, then transfer the mushrooms to the onion pan. Stir in the lentils, soy, Tabasco sauce and Parsley and Garlic Base. Adjust the seasoning, then transfer the contents to a baking dish.
  5. Cook the frozen corn about 3 min in a small pot of salted boiling water. Drain well, then place the corn on top of the lentils.
  6. Pour the milk into a large microwave-safe bowl. Add the butter and microwave on medium-high a few minutes, uncovered, until very hot. Add the cooked potatoes and mash the mixture until it is creamy. Add salt and pepper to taste. Place a spoonful of the potato mixture on top of the lentil and corn layers, then gently spread it with a spoon to cover evenly.
  7. Bake in the middle of the oven until the top is golden-brown, about 30 min. Serve.


The pies can be frozen right after having been covered with the mashed potatoes and individually wrapped. They can be baked (taken directly from the freezer) for about 50 min at 190°C/375°F.

Nutrition Facts Table

per 1 serving (370 g)


% Daily Value




10 g

15 %

Saturated 3.5 g
+ Trans 0.2 g

19 %


10 mg


170 mg

7 %


56 g

19 %


7 g

27 %


8 g

Net Carbs

49 g


13 g

Vitamin A

10 %

Vitamin C

28 %


9 %


26 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B6, Vitamin K, Zinc
Good source of  :
Vitamin B2
Source of  :
Calcium, Vitamin A, Vitamin B12, Vitamin C, Vitamin D, Vitamin E


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables 1
Milk and Alternatives 0
Meat and Alternatives 1
Fats 1 ½

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Members' Reviews

151 Reviews (140 with rating only ) 97% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
june 18, 2020 | I would make this recipe again

Love this

Useful 0
august 21, 2013 | I would make this recipe again

It's an OMG recipe... possibly the best thing I've cooked so far! Thanks SOS cuisine for the mouth watering dish...

Useful 0
october 07, 2010 | I would make this recipe again

For some reason, the lentils were still a bit dry, guess I should have checked after the alotted time...otherwise, the flavors were great. I substituted some of our other hot sauces for the tabasco, and it was really really good. TONS of pots!

Useful 0
august 14, 2010 | I would make this recipe again

My family loved this, and everyone had seconds. Some had thirds. I would definitely make this again, soon.

Useful 0
february 25, 2010 | I would make this recipe again

Really, really good. Tasty and satisfying, and not too hard to make!

Useful 0

This recipe is in the following categories

Vegetables | Beans/Legumes | Main courses/Entrées | Vegetarian | High Iron | Kosher | Halal | High Fibre | Bake | Canadian

Top Reviews

View All Reviews
march 17, 2009 | I would make this recipe again

Holy pots batman! This recipe required the use of many pots and pans (some which could be re-used throughout the making). We omitted the tabasco sauce, which was a mistake because it reduced the flavor. The mushrooms were so tasty and mixed well with the lentils and the onions for the bottom layer.

Useful 4
september 05, 2009 | I would make this recipe again

Loved this! It was total comfort food. I used canned lentils because they had been sitting in my cupboard so I was glad to finally find a use for them. I also cooked the mushrooms, onions and garlic together (mushrooms first, then onion and garlic) to cut down on pots and pans and microwaved the frozen corn (which I doubled). I will definitely make this again.

Useful 2
october 24, 2009 | I would make this recipe again

Nice way to get the kids to eat lentil.

Useful 1

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