these Spicy Potato Lentil Pies are a deliciously savory way to celebrate the math aficionado in your life. flaky gluten free pie crust surrounds hearty lentils and spiced potatoes in this satisfying entree recipe!
Spicy Potato Lentil Pies
See all of our pie recipes for Pi Day!
In addition to my background in spa development and management, I am also an accountant. My first post-college job gave me a mentor who trained me until I was forecasting budgets and managing large accounts. I had a walk-in safe in my office. My second job (and one of my favorite to this day) gave me the opportunity to learn alongside a CPA - invaluable experience there.
My love of numbers came as a complete surprise, as I did not enjoy those classes in school, and in college I naturally chose a major that requires little math.
In the practical world though, I do love numbers. Today is March 14, or 3.14.
Pie Day.
I know.
This year, we celebrate 3.14 with a savory pie - a personal size pie filled with spicy potato and lentil. Comfort food, indeed.
My easy gluten free pie crust recipe makes enough for two (large) ramekins, with a small amount of dough left over - I re-rolled the scraps of dough and cut out Pi shapes, sprinkle with cinnamon sugar and bake for a few minutes...
Mmm, cinnamon sugar Pi.
Spicy Potato Lentil Pies
dairy, egg, soy and gluten free, vegan
makes 4 servings / ramekins
INGREDIENTS:
1 cup dry lentils, rinsed
3 ½ cups vegetable broth
1 inch fresh ginger, peeled and minced fine
2 teaspoons cumin
2 teaspoons onion powder
1 tablespoon olive oil
2 Yukon gold potatoes
2 garlic cloves
1 large yellow onion
1 cup tomato sauce
1 teaspoon chili powder
pinch sea salt
1 recipe easy pie crust (vegan / gluten free)
INSTRUCTIONS:
Preheat oven to 350 °F.
In large pot, combine lentils and vegetable broth, bring to a boil. Add minced ginger, cumin, and onion powder, reduce heat to medium. Simmer for 45 minutes, stirring occasionally, until lentils absorb broth.
Meanwhile, scrub potatoes and chop into small cubes. Peel and dice onion, peel and mince garlic.
In skillet over medium heat, sauté onion and garlic in olive oil until softened. Add potatoes, pan fry until browned, 7-8 minutes.
Stir in tomato sauce, chili powder, salt, cook on medium low heat for 20-25 minutes, until potatoes are completely cooked through and sauce has thickened.
Roll out dough for pie crust. Using ramekin, cut two circles for top crust. Using a knife, cut two larger circles and line ramekins.
Fill each ramekin ⅔ with lentils, topping with potatoes and sauce. Place top pie crust (with cutout of Pi or some other shape, to vent).
Bake at 350 °F for 35 minutes or until crust is golden brown.
What is your favorite pie?
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ABOUT KRISTINA: Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days - sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers - well, one drummer - and travel.
printable Spicy Potato Lentil Pies recipe:
Spicy Potato Lentil Pies
these Spicy Potato Lentil Pies are deliciously savory - flaky gluten free pie crust surrounds hearty lentils and spiced potatoes in this satisfying recipe!
Ingredients
- 1 cup dry lentils, rinsed
- 3 ½ cups vegetable broth
- 1 inch fresh ginger, peeled and minced fine
- 2 teaspoons cumin
- 2 teaspoons onion powder
- 1 tablespoon olive oil
- 2 Yukon gold potatoes
- 2 garlic cloves
- 1 large yellow onion
- 1 cup tomato sauce
- 1 teaspoon chili powder
- pinch sea salt
- 1 recipe easy pie crust (vegan / gluten free)
Instructions
- Preheat oven to 350 °F.
- In large pot, combine lentils and vegetable broth, bring to a boil. Add minced ginger, cumin, and onion powder, reduce heat to medium. Simmer for 45 minutes, stirring occasionally, until lentils absorb broth.
- Meanwhile, scrub potatoes and chop into small cubes. Peel and dice onion, peel and mince garlic.
- In skillet over medium heat, sauté onion and garlic in olive oil until softened. Add potatoes, pan fry until browned, 7-8 minutes.
- Stir in tomato sauce, chili powder, salt, cook on medium low heat for 20-25 minutes, until potatoes are completely cooked through and sauce has thickened.
- Roll out dough for pie crust. Using ramekin, cut two circles for top crust. Using a knife, cut two larger circles and line ramekins.
- Fill each ramekin ⅔ with lentils, topping with potatoes and sauce. Place top pie crust (with cutout of Pi or some other shape, to vent).
- Bake at 350 °F for 35 minutes or until crust is golden brown.
Nutrition Information:
Yield:
4Serving Size:
one ramekin pot pieAmount Per Serving: Calories: 436
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Kara says
Do you think these measures would work for a regular pie dish? Or would it maybe not be enough??
Kristina Sloggett says
hi Kara! yes, I have made this as a single pie, it works just fine! enjoy.
Jules Shepard says
My mouth is absolutely watering! I love my sweets but this savory pie looks AMAZING! Pinning for later!
Heather @ Better With Veggies says
This reminds me of tourtiere and it looks fantastic! I love pot pies like this, they are so fun and always taste a little decadent with the crust on top. 🙂
Kristina Sloggett says
I cannot wait to make these again - and YES, now that you say so, it is similar... I forgot about the tourtiere!
Heather @ Kiss My Broccoli says
I always love your Pi posts! But I REALLY love the savory direction you took this time! I've been meaning to experiment with lentils a bit more...in the past, although I've been a fan of THEM, they have not been a fan of ME! 🙁 I know things can change over time, and since I love the flavor, I'd really like to try incorporating them into my diet to see how it goes. But hey, if all else fails, I guess I could just use some ground tempeh, or totally bastardize it and add ground meat! 😉
Kristina Sloggett says
I get it... I love lentils SO much, and am thankful they like me back. Maybe try small doses to start, mixing them with a salad or using them as a side dish? Mmm.
Sarah @ The Smart Kitchen says
For someone who fell in love with physics in high school--because physics is PHUN!--I can't believe I missed Pi Day this year!
[And I know technically it is a math concept, but physics is the best nerdy combination of math and science and logic....]
Kristina Sloggett says
yes it is... I will try to remind you a week out next year... 😉
Hannah says
Seriously love your pi day pie! That cut-out pi symbol is just perfect, but what's even better is the filling. That savory and spicy combination sounds fantastic, any day of the year.
Kristina Sloggett says
thank you, Hannah! we have been loving the lentils this winter, and this recipe has become one of our favorites - BIG flavors!
alyssa @ cogs and cupcakes says
Love this! We're on a lentil kick right now so this will definitely be on our table soon!
Kristina Sloggett says
we have been loving our lentils this year as well. I do hope you try this one Alyssa, it's one of our favorites yet!