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A pie that you can eat mid week!

Updated: Mar 9, 2022

Lentil Pie with Rosti Topping

Gorgeously simple pie made especially so because the topping was so straight forward and delicious! Made in 30 mins, baked in 30 mins.

Using lentils in cooking instead of meat, even if you are a meat eater, is something I encourage in all my clients. Sources of vegetable protein are:

✅High in fibre, vital for optimal digestive health, supporting colon health, heart health, immune health hormone health!!!

✅Low in saturated fats, which means we have space in our food intake to consume the more significant omega 3 fats

✅Complex and nutrient dense which keeps our blood sugar levels stable and ensures we feel full for longer

The rosti topping on this pie is excellent because:

✅It's a simple way to eat less carbohydrates for dinner with just a thin layer of the potato for a bit of crunch

✅If cooking for kids who may be wanting to lose weight in a healthy manner this is a great meal as it is delicious, looks fun, is miles healthier than mash or pastry

✅You can use this rosti topping for any pie dish

✅Use other grated root vegetables to mix things up to lower the carb content - scrub veg and keep the skins on for extra fibre and vitamins.

BASIC LENTIL RECIPE, enough for 2 people plus leftovers.


200g Puy, brown, green or black lentils (you can use one type or a mixture)

1 medium to large onion - red or white as you prefer

1 pepper - I used red, but any will do

1 stick celery

3 cloves garlic

1 tin of chopped tomatoes or passata

1 tbsp tomato puree

1 tbsp soya sauce

👉Cook lentils separately in water, simmering for about 20 mins until soft

👉Meanwhile chop finely (or chunky if you prefer) the vegetables and gently fry in olive oil along with crushed garlic

👉Add tin of tomatoes

👉Bring to a simmer and then add other flavours that you fancy…. For example any of the following could be added depending on what you have in your cupboard or fridge:

+1 tsp chilli flakes

+1 tsp smoked paprika

+1 tbsp sun-dried tomato pesto

+1 tbsp capers

+1 tbsp olive tapenade

+A few tinned anchovies

+A small glass of red wine

+Freshly chopped tomatoes

+Torn basil leaves

+Handful of finely chopped parsley

👉When the lentils are cooked throw them in and stir well. Simmer for another 10 mins.

👉Check for seasoning and flavour, adjust as necessary.


👉Preheat oven to 190C

👉Place lentils in a baking dish.

👉Grate 2 medium to large potatoes, squeeze out some of the moisture and put in a bowl. Drizzle some extra virgin olive oil and some salt and pepper, give a quick mix.

👉Gently place handfuls of the potato on top of the lentil mix so it is even.

👉Bake for 30 mins until golden.

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