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.
Kiersten @ Oh My Veggies says
Personal little pot pies are always such a fun dinner--I think I prefer them to sweet pies, even! And I'm always on board with any recipe involving lentils. 🙂
I thought I hated numbers until I took a statistics class. Then I realized that what I hated were impractical uses of math & things that were very conceptual, like geometry.
Kristina Sloggett says
that is exactly it - the impractical math is what I did not care for either! but real, every day and business math? I always say Quickbooks Pro is like my version of a computer game 😉
Meghan@CleanEatsFastFeets says
Wow, just wow.
I am digging your pie because normally savory pies equals meat filled. This is so much better. Thank you!!
Favorite pie....anything with fruit.
Kristina Sloggett says
we LOVED these pies - I do think this could be my best lentil recipe yet! mmm, a fruit pie sounds good right now too...
Lora @cakeduchess says
Oh...I love these fun pot pies. I just cooked up some lentils and now they'll be even better with potatoes and a fabulous crust on top:)Perfect for Pi day and my favorite pie...APPLE!:)
Eileen says
I'm so glad to see a savory pie for pi day! I'm going to a pi day party later, and I suspect all the pies will be sweet...not that I'm complaining. 🙂 Using lentils in a pot pie sounds just about perfect.
Kristina Sloggett says
ooh, so how was the pi day party? delicious? were there any savory pies?
jobo says
I love this, so creative! and these look absolutely delicious!
Caroline says
not only are these adorable pies, they sound scrumptuous! you are so clever, my friend.
Kristina Sloggett says
thank you, as always. (this is the pie filling I was telling you about!). XO
Pech says
These pies are SO adorable and dorky! 🙂 I didn't think much of math growing up, why didn't they explain more how often I use it to save money or alter recipes... And that following a money trail could be such an interesting story. The context makes a huge difference.
Kristina Sloggett says
it absolutely makes a difference! if math were presented in more practical ways, I am positive I'd have been more into class back then.
Tommy says
I was waiting for these!!! the way you described them the other day, we can't wait to try. hugs sweetie XOX
Kristina Sloggett says
I wish you guys could have been here to enjoy with us! XO
Laura @ Sprint 2 the Table says
You are an accountant too? Is there anything you can't do?!
That said, I'm unsurprised that you get into pi day. Love the savory approach! I took the same perspective, but more because I had to use my spaghetti squash pie. Ran out of pi time. Doh.
Kristina Sloggett says
oh, there are plenty of things, trust me! 😉 I am so going to make your spaghetti squash pie - I cannot wait!
Heather (Where's the Beach) says
This looks so comforting. I'm not really a big numbers person other than my oddity about license plates (I have gotten better but used to try to memorize each one I saw, crazy) and license tag expiration dates. Totally off the wall 😉
Kristina Sloggett says
ah yes, I knew this quirk about you! your brain must be in overdrive on your runs, looking at cars. 😉