With a wonderful earthy flavour, this vegan beetroot and lentil pie recipe produces a delicious, colourful and nutritious meal which is perfect served with vegetables and potatoes or a simple salad.
This delicious Beetroot & Lentil Pie has such a wonderful earthy flavour courtesy of the roasted beets. And just check out that amazing colour once the pie is sliced into!
For that very reason, I'd also recommend wearing something different to your favourite white blouse / shirt when preparing (or even eating) this lovely savoury vegan pie!
I have to say that I love beetroot. As a child I by far preferred it pickled alongside a salad. These days I much prefer roasted beetroot! There is such depth of flavour and aroma brought about by roasting fresh beets.
It is roasted beets which are used to fill my vegan pie, along with lentils, tomatoes, red onion, a little vegan cheese and thyme producing a delicious vegan filling.
Vegan Pastry
When I made this pie for the first time it was my first attempt at vegan pastry As a Home Economics student I would always use a 50/50 ratio of lard and butter in my pastry to get the right texture and a good flavour. Whereas these days I ordinarily use just butter as I seldom have lard in the fridge.
So, for this beetroot & lentil pie to be vegan, clearly the type of fat used needed to be addressed. Having looked online at vegan pastry recipes, I chose to use olive oil in the recipe.
I must admit I was a little sceptical about using oil in pastry but I've definitely changed my mind. It produces a pastry that has a good flavour and was crisp without being tough. It reminded me a little of hot water crust pastry.
If you are not vegan but love beetroot as much as I do you might like to try my Beetroot Tart Tatin with a delicious walnut pastry.
Ingredients
Scroll down for quantities and full printable recipe at the bottom of this post.
For the pastry
- Plain flour - (US = all purpose flour)
- Salt
- Olive oil - Use an extra virgin oil for the best flavour.
For beetroot & lentil pie filling
- Fresh beetroot - (US=Beets) This deep purple root vegetable can be eaten raw or cooked. The leaves can also be eaten. Look for firm wrinkle free beets ideally with fresh not wilted stalks still attached.
- Thyme - fresh or dried works well.
- Red Onion - You can also use a mild brown onion
- Tomatoes
- Cooked lentils - tinned or vacuum packed lentils (drained weight if using tinned)
- Vegan white cheese
- Soy milk or other plant-based milk - to glaze
Variations and Substitutions
You can use any vegetable oil but I used extra virgin olive oil in this pastry as I think it gives the best flavour. A cold pressed rapeseed oil is a good substitution.
The main season for fresh beetroots in the UK is July to January, although you may still find them until March. Roasting the beetroot really brings out the flavour but if you are short of time or when fresh beets are not available you can use vacuumed packed cooked beetroot which you will find chilled in the vegetable aisle.
Vegan white cheese is similar in taste and texture to feta cheese, which can be used but of course, the pie will not then be suitable for vegans. Other vegan cheese could be used but I am not an expert in this cheese so cannot advise which work best.
How to make the beetroot and lentil pie step by step
Step 1 Roast the beetroot until tender.
Step 2 Discard the seeds and dice the tomato flesh.
Step 3 Sauté the onion until softened.
Step 4 Mix all the ingredients for the filling together.
Step 5 Make the pastry add the water and oil to the flour and use a knife to start to mix together.
Step 6 Finish bringing the pastry together with your hands. Wrap and allow to rest before rolling out.
Step 7 Use about two-thirds of the pastry to line the base of the pie plate and add the filling.
Step 8 Roll out the remaining pastry to make the lid and glaze with milk before baking.
Cook's tip
Because my beetroot varied in size I cut the beets into wedges before cooking. If your beets are all a similar size then you can roast whole. Increase the cooking time depending on the size. The beetroot should be tender when pierced with a skewer.
Rubber gloves or disposable gloves can come in useful whilst preparing the beets to avoid staining your skin.
How to serve the pie
The pie is delicious hot and cold. It is great served with some potatoes and a leafy green vegetable or a side salad.
How long will the pie keep?
If you have leftovers the pie can be kept covered in the refrigerator for up to 4 days. Serve cold or reheat if desired.
To reheat: Cover with foil and reheat in a moderate oven 180 ºC (160ºC fan) / 350ºF / gas mark 4 for about 20 minutes until piping hot. Remove the foil and return to the oven for around 5 minutes to re-crisp the pastry.
If you are in a hurry you can reheat in the microwave but the pastry will not be crisp.
The pie can also be frozen for up to 4 months. Defrost before reheating.
📖 Recipe
Beetroot & Lentil Vegan Pie
Equipment
- 20cm (8in) pie plate
- Rolling Pin
Ingredients
For the vegan pastry
- 275 g (10oz) plain flour
- pinch salt
- 75 ml (5 tablespoons) olive oil
- 5-6 tablespoons Water
For beetroot & lentil pie filling
- 500 g (1lb 2oz) fresh beetroots
- Few sprigs of fresh thyme or ½ teaspoon dried thyme
- olive oil
- 1 red onion chopped
- 2 medium tomatoes
- 150-175 g (5-6oz) tinned or vacuum packed lentils (drained weight if tinned)
- 50- 75 g (2-3oz) vegan white cheese, crumbled into small pieces (optional)
- salt and freshly ground black pepper
- soy milk to glaze
Instructions
- Wash the 500g (1lb2oz) beetroot and cut into equal sized wedges discarding the leaves and stalks. Drizzle with a tablespoon of olive oil and sprinkle with a pinch of salt. Turn the beetroot in the oil. Add a few thyme sprigs or sprinkle with ½ teaspoon dried thyme. Roast at 190℃ (170℃ fan)/375°F/gas mark 5 for about 30 minutes until just tender.
- When tender remove from the oven and allow to cool. Peel the skin away from the beetroot wedges and cut into small pieces.
- Cut 2 tomatoes into quarters scoop out and discard the seeds. Dice the tomato flesh. Heat 1 tablespoon oil in a frying pan and cook the chopped red onion for 5 - 10 minutes until softened then set aside to cool.
Meanwhile, make the vegan pastry
- Place 275g (10oz) plain flour in a mixing bowl and stir in a pinch salt. Add 75ml (5 tablespoons) olive oil and 4 tablespoons of cold water. Use a knife to cut through the liquids and flour to start to create a dough. Add a little more water if necessary and finish bringing the dough together with your fingers. Wrap and set aside to rest for 10 minutes.
- Increase the oven temperature 220℃ (200℃ fan)/400°F/gas mark 6. Lightly dust the work surface with a little flour. Unwrap the pastry. Roll out about two-thirds into a circle large enough to line a 20cm (8in) pie plate. Roll out the second piece of pastry into a 20cm (8in) circle. Allow the pastry to rest while you finish preparing the filling.
Finish preparing the filling
- Place the chopped roasted beetroot, de-seeded tomatoes, sautéed onions, into a bowl and add 150g -175g (5-6oz) lentils. Crumble in 50-75g (2-3oz) vegan white cheese. Season with salt & pepper and mix to combine.
To complete
- Spoon the filling into the pastry lined pie dish. Brush the edge of the pastry with a little soy milk then lift the pastry lid the filled pie case. Gently press the pastry lid to the pie crust to seal.
- Brush the top of the pie with a little more of the soy milk and cut a slit in the centre of the pastry lid to allow steam to escape. Bake for 20 - 25 minutes until golden brown.
Notes
- Be aware that the beetroots can stain. You may find it useful to wear a pair of rubber gloves whilst preparing them.
- If your beets are all a similar size then you can roast them whole. This will reduce the amount of "bleeding" of the juices. Increase the cooking time depending on the size. The beetroot should be tender when pierced with a skewer.
- Use the rolling pin to help lift the pastry into the pie dish. Use your fingertips and knuckle to gently fit the pastry to the pie dish, avoiding stretching it.
- The pie will keep for up to 4 days in the refrigerator.
- Freeze for up to 4 months
Chris says
I mad this for dinner tonight. We enjoyed the meal very much. Thank you for the recipe.
Jacqueline Bellefontaine says
You are very welcome Chris I'm very pleased you enjoyed it.