Potato and Lentil Pie (v)

Main courses

  • Serves: 4
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
Erddig potato and lentil pie © David Burton

Erddig potato and lentil pie


  • 1 kg/2.2lb potatoes
  • 1 large onion, chopped
  • 2 tablespoons vegetable oil
  • 200g/8oz carrots, diced
  • 1 green pepper, diced
  • 175g/6oz red split lentils
  • 1 medium can chopped tomatoes
  • Half teaspoon cayenne pepper
  • Half pint vegetable stock
  • 4 tablespoons milk
  • 1oz butter
  • 4 tablespoons pesto sauce
  • 4oz cheddar cheese, grated


  1. Boil the potatoes and drain well
  2. Fry the onion for about 5 minutes to soften, then add the carrots, pepper and lentils and stir for a few minutes
  3. Add the stock, bring to the boil, reduce heat, cover and simmer until lentils are tender
  4. Mash the potatoes with the milk and butter, season and stir in the pesto
  5. Divide the lentil mixture between 4 individual dishes or 1 large dish
  6. Top with the potato and sprinkle the cheese on top.

And there we go: a simple and heartwarming meal that's perfect for a winter's day.