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lentil and squash pie
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Lentil & Squash Pie

This Lentil and Squash pie is a perfect and super cosy recipe for autumn or winter seasons
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: British
Servings: 2 people
Calories: 514kcal
Author: Adriana Z.



  • Cube the butternut squash, slice the onion and finely chop the garlic. Add to a large pan or wok and sauté on medium heat with olive oil, salt and pepper until caramelized.
  • Pour the wine in and allow the alcohol to evaporate for 2-3 minutes. 
  • Add the spices and 1/2 cup of water. Simmer until the squash is tender (15-20 minutes, depending on cubes size).
  • Add the lentils and the gravy granules or cornstarch & veg stock powder, stir well and heat until the liquid starts to thicken. Turn off the heat and set aside.
  • In the meantime brush well the potato skin with water. Pierce the skin with a fork and microwave for 5-7 minutes at 800W.
  • Cut the potato into 3-4mm slices (caution, it might be super hot!)
  • Fill the bottom of a tray or monoportion pots with the lentil and squash mixture, cover with potato slices and top with some bread crumbs and a drizzle of olive oil.
  • Bake in a 180°C (350°F) preheated oven for 15 minutes, or until the potatoes are golden brown.
  • Serve with additional gravy, if you like, and a glass of good red wine.


Calories: 514kcal | Carbohydrates: 88g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Potassium: 2031mg | Fiber: 19g | Sugar: 12g | Vitamin A: 26872IU | Vitamin C: 84mg | Calcium: 196mg | Iron: 8mg