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A grey plate with a pie of vegetable pie, next to orange napkins and the rest of the whole pie in the background.
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Vegetable Pie
Prep Time
15 mins
Cook Time
1 hr 45 mins
Chilling Time
20 mins
Total Time
2 hrs 20 mins
 
For a hearty vegetarian meal, try this vegetable pie, full of hearty vegetables and lentils in a flaky pastry crust.
Course: Entrées
Cuisine: American
Keyword: Vegetarian, One Pot Meal
Servings: 8
Calories: 379 kcal
Ingredients
  • 2 9-inch pastry dough circles
  • 3 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • ½ onion chopped
  • 4 carrots sliced ¾-inch thick
  • 2 cups diced butternut squash about ½-inch dice
  • 3 stalks celery sliced
  • 1 teaspoon herb de Provence
  • ½ teaspoon dried sage
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 2 leeks sliced ½-inch thick
  • 2 tablespoons flour
  • ½ cup dry sherry
  • 1 cup vegetable stock
  • 1½ cup cooked lentils
  • 2 cups coarsely chopped kale
  • 1 egg beaten
Instructions
  1. Roll out one circle of the pastry dough and place it into the bottom of a 9-inch pie plate.
  2. Pre-heat a 12-inch skillet over medium-high heat. Add 2 tablespoons of the butter and the olive oil and sweat the onions and carrots for 5 minutes. Add the butternut squash, celery, herbs de Provence, sage, salt and freshly ground black pepper. Continue to cook for 5 to 10 minutes, until the vegetables start to soften. Add the leeks and sauté for another few minutes.
  3. Sprinkle the flour over the vegetables, stir and cook for one minute. Add the sherry and vegetable stock and simmer until the mixture thickens. Add the lentils and simmer over low heat for another minute or two. Remove the pan from the heat and stir in the kale. Let the mixture cool for at least 5 minutes before transferring it to the pastry-lined pie plate. Dot with the remaining tablespoon of butter.
  4. Roll out the second pastry circle and place it on top of the pie. Pinch the edges shut to form a decorative crust. Brush the top of the pie dough with egg wash and then make 4 slits in the top. Refrigerate the pie for at least 20 minutes.
  5. Pre-heat the oven to 350°F.
  6. Transfer the pie to the oven and bake for 60 to 70 minutes, until the pastry is golden brown, and the filling is bubbling. If the crust gets too brown, cover the edges with some foil.
Nutrition Facts
Vegetable Pie
Amount Per Serving
Calories 379 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g35%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 32mg11%
Sodium 629mg26%
Potassium 562mg16%
Carbohydrates 44g15%
Fiber 7g28%
Sugar 5g6%
Protein 9g18%
Vitamin A 11111IU222%
Vitamin C 29mg35%
Calcium 111mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.