Sweet Potato and Lentil Pie

This de­li­cious Sweet Po­ta­toe and Len­til Pie recipe was pro­vid­ed by Amy and An­drew in their Not Your Typ­i­cal Tree­hug­ger pro­file.


2-3 sheets of Ve­g­an Puff Pas­try (some su­per­mar­ket va­ri­eties are ve­g­an – just check the in­gre­di­ents)
1 can of len­tils
1 large sweet po­ta­to
1-2 ta­ble­spoons nut­telex or other ve­g­an mar­garine
Soy milk for mash­ing sweet po­ta­toes
Salt and pep­per to taste
1 cup of frozen peas and corn
½ cup of rice
1 serve of ve­g­an gravy such as those made by Mas­sel’s, Or­gran or Mari­gold.



Pre­heat oven to 200c and take out 2-3 sheets of pas­try and al­low them to de­frost.

Cut sweet po­ta­to in­to small chunks, boil and mash with nut­telex, soymilk, salt and pep­per. While sweet po­ta­to is boil­ing, cook the rice. Drain and set aside.

Drain and rinse the len­tils and add to the rice. Add the peas and corn to the rice and len­tils mix.

Make up one serve of ve­g­an gravy (about 3/4 cup), add to len­tils, mix and com­bine.

Line pie tin with pas­try, leav­ing enough for the lid. Add len­til mix to the pie tin then take the sweet po­ta­to mash and cov­er the top of the len­til mix. Cov­er the pie with re­main­ing pas­try or al­ter­na­tive­ly leave open at the top.

Place in oven and cook for 30-40 mins

* Pic­tured is a sin­gle serve open top vari­a­tion

Make a Comment
  • I made a pie using this recipe two nights ago, then made another the next night because it was so good. Perfect winter comfort food.

  • I LOVE this pie! Even the omni boyfriend can’t get enough of them. Plus they look super cute and taste delicious.

  • Love the pie! Made it four times already! My non vegan friends loved it too! They were surprised how tasty they were. They were imagining me eating cardboard all the time. I also put a little bit of chilli powder in as well.:)