📝 About This Recipe
This plant-forward twist on the classic British pub staple replaces ground meat with protein-rich French green lentils, simmered in a deeply savory red wine and balsamic reduction. The filling is packed with aromatic mirepoix and earthy mushrooms to provide a satisfying, 'meaty' texture that even carnivores will crave. Topped with a cloud of buttery, garlic-infused mashed potatoes and baked until golden, it is the ultimate cold-weather comfort food that nourishes the soul.
🥗 Ingredients
The Lentil Filling
- 1 1/2 cups French Green Lentils (Puy) (rinsed and drained)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into small cubes)
- 2 pieces Celery Stalks (finely diced)
- 8 ounces Cremini Mushrooms (finely chopped to mimic meat texture)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1/2 cup Dry Red Wine (such as Cabernet or Merlot)
- 3 cups Vegetable Broth (low sodium)
- 1 tablespoon Balsamic Vinegar (for acidity and depth)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
The Potato Topping
- 2.5 pounds Yukon Gold Potatoes (peeled and cut into 2-inch chunks)
- 4 tablespoons Unsalted Butter (at room temperature)
- 1/2 cup Milk or Heavy Cream (warmed)
- 3 tablespoons Fresh Chives (finely chopped)
- 1/3 cup Parmesan Cheese (freshly grated for the crust)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the peeled potato chunks in a large pot of cold salted water and bring to a boil.
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2
Simmer the potatoes for 15-20 minutes until fork-tender. Drain well and return them to the warm pot for 1 minute to steam off excess moisture.
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3
Mash the potatoes with butter and warm milk until smooth. Fold in the chopped chives and season generously with salt and black pepper. Set aside.
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4
While potatoes boil, heat 2 tablespoons of olive oil in a large oven-proof skillet or Dutch oven over medium heat.
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5
Add the onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
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6
Stir in the chopped mushrooms and cook for another 5 minutes until they have released their liquid and started to brown.
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7
Add the minced garlic, thyme, and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep brick red.
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8
Deglaze the pan with the red wine, scraping the bottom to release the flavorful browned bits (fond). Let the wine reduce by half.
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9
Stir in the dry lentils, vegetable broth, and balsamic vinegar. Bring to a gentle boil, then reduce heat to low.
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10
Cover and simmer for 25-30 minutes, or until the lentils are tender but still hold their shape, and the liquid has thickened into a rich gravy.
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11
Taste the lentil mixture and adjust seasoning with salt and pepper. If using a skillet, level the mixture; if using a Dutch oven, you can transfer the filling to a 9x13 baking dish.
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12
Spread the mashed potatoes evenly over the lentil filling. Use a fork to create decorative ridges on the surface; these will become crispy and golden in the oven.
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13
Sprinkle the grated Parmesan cheese over the top of the potatoes.
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14
Bake for 20 minutes, then turn on the broiler for 2-3 minutes until the peaks of the potatoes are beautifully browned and the filling is bubbling at the edges.
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15
Remove from the oven and let rest for 10 minutes before serving to allow the layers to set.
💡 Chef's Tips
Use French Green (Puy) or Beluga lentils rather than red or yellow; they hold their texture perfectly without turning into mush. Don't skip the balsamic vinegar—it provides the essential 'brightness' that cuts through the earthy richness of the lentils. For the fluffiest mash, use a potato ricer instead of a hand masher to avoid a gummy texture. If the filling looks too dry before baking, add an extra splash of broth; the potatoes will absorb some of the liquid during the bake. You can make the filling a day in advance to let the flavors develop even further before topping and baking.
🍽️ Serving Suggestions
Serve with a side of buttered peas or steamed green beans for a classic British feel. A crisp green salad with a sharp lemon vinaigrette balances the richness of the pie. Pair with a glass of the same dry red wine used in the recipe, like a Malbec or Syrah. Add a dollop of English caramelized onion chutney on the side for an extra flavor punch.