A comforting meat-free dinner that’s full of flavour
This pie combines tender sweet potato, earthy lentils, and warm spices in a rich, satisfying filling. It’s all wrapped in a nutty wholegrain spelt pastry that bakes up crisp and golden. It’s wholesome, filling, and completely meat-free.
You don’t need special tools or complicated steps. The ingredients are simple, the method is straightforward, and the result is a proper comfort bake you’ll want to make again.
Why this recipe works so well
Sweet potatoes bring a natural sweetness that pairs perfectly with the savoury lentils and spice. The spelt crust adds texture and a nutty flavour you don’t get with plain flour.
It’s great for batch cooking, freezer-friendly, and ideal for feeding a crowd. You can serve it hot for dinner or slice it cold for lunch the next day.
Spelt Sweet Potato and Lentil Pie
Description
A savoury vegetarian pie filled with spiced lentils and sweet potato, baked in a golden wholegrain spelt crust. Hearty, simple, and freezer-friendly.
Ingredients
For the pastry:
For the filling:
Instructions
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Make the pastry: Mix flour and salt in a bowl. Rub in butter until crumbly. Add egg and water. Form into a dough, wrap, and chill for 30 minutes.
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Cook the filling base: Heat oil in a pan. Sauté onion and garlic for 2–3 minutes. Add spices and cook for 1 minute more.
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Add veg and lentils: Stir in sweet potato, lentils, tomato purée, and stock. Simmer for 12–15 minutes, until the sweet potato is tender but not mushy. Season to taste and let it cool.
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Preheat and roll: Preheat oven to 200°C (fan 180°C). Roll out half the pastry and line a greased 20cm pie dish.
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Assemble the pie: Spoon the cooled filling into the base. Roll out the remaining pastry, cover the pie, and crimp edges.
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Finish and bake: Cut a few steam vents, brush with beaten egg, and bake for 40–45 minutes until golden and crisp.
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Cool and serve: Rest for 10 minutes before slicing. Serve hot or at room temperature.
Nutrition Facts
- Amount Per Serving
- Calories 430kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 10g50%
- Cholesterol 110mg37%
- Sodium 360mg15%
- Potassium 500mg15%
- Total Carbohydrate 39g13%
- Dietary Fiber 7g29%
- Sugars 6g
- Protein 16g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Let the filling cool before adding it to the pastry.
- You can prep the pie in advance and chill it before baking.
