Lentil Pot Pie with Butternut Squash

Here’s a cozy, delicious vegan dinner idea, perfect for fall! A savory lentil pot pie filled with roasted butternut squash and kale, topped with a golden puff pastry crust.

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Mary Oliver

This savory lentil pot pie recipe was our dinner last night, and it was so homey and delicious that I just had to share it! To save time, I used store-bought vegan puff pastry dough, which makes this recipe very easy. The roasted butternut squash gives this dish such lovely sweetness, and together with the lentils and kale, it makes for a delicious symphony of flavors and textures.

I recommend cooking the lentils and thawing the puff pastry dough overnight in the fridge. Perfect for fall gatherings, this plant-based recipe is a definite crowd-pleaser- just read all of our 5-star reviews! 

Lentil Pot Pie Recipe Ingredients

• Butternut squash: Or sub another type of winter squash.
• Parsnip and carrots: Hearty winter veggies that get roasted with the squash.
• Onion and garlic cloves: You can sub leeks or shallots for the onion.
• Celery: Or use fennel bulb.
• Fresh sage: Feel free to sub other woody herbs like thyme or rosemary.
• Olive oil: Used for roasting and sautéing. You can sub butter in the skillet if you wish. You’ll also need oil for brushing the puff pastry, or you can use an egg wash.
• Flour: Use a gluten-free flour blend if needed.
• Vegetable broth: Use a flavorful veggie broth, like our Homemade Vegetable Stock.
• Almond milk: Or try soy or oat milk, or you can always use regular milk too.
• Lacinato kale: Adds a nice bunch of dark, leafy greens, adding to the savory flavor.
• Cooked lentils: Or sub frozen peas. I used black caviar lentils, but French green lentils or brown lentils would work too.
• Nutmeg: Just a pinch for cozy flavor!
• Sheet puff pastry: Remember to thaw it! You can also sub pie dough, but the puff pastry is especially satisfying!

How to Make Lentil Pot Pie

Step one: Thaw the puff pastry dough overnight in the fridge.

Step two: Bring a pot of salted water to a boil and add 1/2 cup dry lentils, cooking until tender (like pasta). This can be done ahead of time.

Step three: Preheat oven to 400F. Peel and dice the butternut squash into 1-inch cubes, then peel and dice the carrots and parsnips into 1/2-inch cubes. This ensures even roasting time. Toss the veggies with olive oil and season generously with salt and pepper. Spread out on a parchment-lined baking sheet.

Roast until tender, 25-35 minutes. This step could be done in advance as well.

Step four: In a large, 10-12 inch ovenproof skillet, heat oil over medium heat. Sauté the onion for 3-4 minutes, then add garlic, celery, and sage and cook until onions are golden. You could sub fennel for the celery here to create an even more nuanced flavor.

Sprinkle all-purpose flour over top, mix, and toast 1-2 minutes.

Reduce heat to low, add warm veggie broth a little at a time, whisking it in. You can also use water and a teaspoon of veggie broth paste.

Add the almond milk (or other plant-based milk), whisk, then bring to a simmer until thickened. Turn off heat, and season with salt and pepper and a pinch of nutmeg.

Step five: Once the roasted veggies are done, fold them into the skillet, along with the kale and lentils.

If dry, add a splash or two of veggie broth or almond milk. The texture should be like a thick stew. Be careful not to over-mix. Taste and adjust, adding a pinch of salt or more black pepper if needed.

Step six: Unroll the thawed pastry dough, place it on a lightly floured surface and sprinkle with flour and roll it out a little with a rolling pin, mostly just to get the creases out.

Step seven: Place the puff pastry dough over the butternut lentil mixture, then fold up the corners, and add a few slits for venting. Brush the top with olive oil. You can use an egg wash if you prefer.

Step eight: Bake at 400F for 20 minutes on the middle rack. Lower temperature to 350F and bake 10 minutes. When it comes out it will be beautifully golden brown and will fill up your kitchen with a heavenly aroma. Serve with fresh thyme!

Variations

• Mushrooms: Add sautéed or roasted mushrooms instead of carrots or parsnip.
• Sweet potatoes: Add roasted sweet potato instead of carrot or parsnip.
• Peas: Add peas instead of lentils.
• Fennel: Add fennel instead of celery.
• Pie crust: Top with a pie crust instead of puff pastry.
• Vegan biscuits: Cover the top with biscuits instead of puff pastry or pie crust.

Chef’s Tips

1. If you forgot to thaw your puff pastry ahead: You can thaw in a microwave, 15 seconds at a time, until it unrolls easily. If you overshoot, and it’s too soft, put it in the fridge for a few minutes to firm it up. You want it thawed, but still cold.
2. If you plan to have leftovers (for longer than 24 hours): Consider baking this in a baking dish rather than a cast-iron skillet.
3. To add a bit more umami or depth: Stir a little miso paste (1 teaspoon) into the warm broth, before adding to pan (or add an 1/2 extra bouillon cube or bouillon paste).
4. Pans: I used a 9 ½ inch cast iron skillet. Feel free to use an oven proof skillet, enamel skillet, 9-10 inch braiser, 9-10 round inch baking dish (or equivalent square or rectangle). You basically want to use a baking pan/dish where the filling reaches the top or very close to the top, or even slightly over the top (mound in the middle) so the puff pastry lays level or even slightly mounded. Place over a sheet pan to catch juices!

Storage

Leftovers will keep in an airtight container for up to 4 days. (If saving for longer than 24 hours, I would remove it from the cast-iron skillet.) Reheat in a warm 350F oven, tent with foil to prevent excess growing.

Serving Suggestions

Vegan pot pie is so hearty, it can be served on its own, or with a leafy green salad, like Pear Salad with Vanilla Fig Dressing, White Cheddar Apple Salad, Farro Salad with Kale, or Waldorf Salad.

We hope you love this Lentil Pot Pie recipe! Please let us know what you think. Enjoy! 

Sylvia

Other Recipes You May Like

Mushroom Wellington with Rosemary and Pecans

Savory Galette with Leeks & Kale

Butternut Squash Gratin

Butternut Squash Risotto

Lentil Pot Pie | 60-Sec Video

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