Lentil pot pie

Prep 30 min
Total 1 hour 30 min
Serves 6



2 tbsp
shallots, peeled and thinly sliced
carrots, peeled and finely chopped
apple, unpeeled and finely chopped
2 tbsp
apple cider vinegar
3 1/2 cups
1 cup
whole green lentils
1 tbsp
fresh thyme
1/4 cup
35% cream
1/4 cup
finely chopped parsley, plus more for garnish
1/2 tsp

Biscuit topping

2 cups
all-purpose flour
1/4 tsp
1 cup
35% cream


  • MELT butter in a medium oven-safe frying pan over medium-high. Add shallots, carrots, apple and vinegar. Cook, stirring often, until golden brown, 6 to 8 min. Stir in water, lentils and thyme. Boil, then reduce heat to low. Simmer, covered, until lentils are tender and mixture is saucy, 45 to 50 min. Stir in 1/4 cup cream, parsley and 1/2 tsp salt until combined. Season with fresh pepper.
  • PREHEAT oven to 450F. Stir flour with baking powder and 1/4 tsp salt in a medium bowl. Add 1 cup cream, stirring mixture with a fork, until it starts to come together. Add more cream, 1 tsp at a time, if mixture is very dry. Transfer dough onto a clean surface and knead 1 min. Roll into a 1/2-in.-thick circle, about 7 1/2 in. wide. Arrange the biscuit topping over the lentil mixture. Brush biscuit topping with any remaining cream in measuring cup.
  • BAKE in centre of oven until biscuit topping is golden, 12 to 15 min. Cut into wedges. Garnish with additional chopped parsley.


Calories 485, Protein 15 g, Carbohydrates 57 g, Fat 23 g, Fibre 6 g, Sodium 452 mg. Excellent source of Iron

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