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lentil pie

Lentils Shepardless Pie

Prep Time 25 mins
Cook Time 1 hr
Servings 4 people


  • 1 cup green lentils (dry - soaked)
  • 200 g mushrooms, chopped
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 2 medium to large sweet potatoes (or white)
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1 tsp ground allspice
  • 1 tsp smoked paprika
  • 2 tsp tomato paste (optional)
  • olive oil
  • 2 tsp corn starch dissolved in 3 tsp of water
  • 300 ml water
  • salt and pepper to taste
  • 1 tbsp soya sauce (optional)


  • Turn on the oven for 180 degrees
  • Cook lentils until soft and as per instructions
  • Peel and chop potatoes and cook in a pot
  • Cook chopped onion for 5 min in the pan with little bit of olive
  • Add chopped garlic and cook for 5 min
  • Add mushrooms and cook for 5 min
  • Add celery and carrots and fry for 5 min (they do not have to be soft as they will cook in the oven)
  • Add all the spices and lentils, mix well
  • Add soya sauce, tomatoe paste (if using,) salt and pepper to taste
  • Add water - add a bit and check , you do not want that to be too watery
  • Dissolve corn starch and slowly pour into the mix, cook for 5 min
  • Transfer to oven proof casserol dish,
  • Mash cooked sweet potatos and transfer them on top of the lentil mix; use fork to even it out and put in to the oven for 30 min
  • Enjoy with fresh green leaves salad and/or some fermented /sauerkraut


You can cook more lentils and use them for lentils koftas and lentil soup.