Wednesday, 30 November 2011

Lentil Pie GF SCD

Gluten Free, Vegetarian and Vegan Lentil Pie

Lentil Pie is most definitely one of our favourite meals during the Winter months. It's the classic vegetarian or vegan version of cottage pie and it's a winner with everyone who tries it. This low carb version is topped with mashed swede and cauliflower to make it suitable for the SCD (Specific Carbohydrate Diet) but other options are equally as delicious.

Specific Carbohydrate Diet : swede, carrots, butternut squash, celeriac and cauliflower.

Gluten-free diet : potatoes, parsnips, swede, celeriac, carrots, sweet potatoes and butternut squash.

Lentil Pie GF SCD

1 large cauliflower
1 medium swede (rutabaga - not suitable for early SCD)
6 large carrots
2 medium onions
180g red lentils
400ml water or vegetable stock
225g cooked green lentils or 1 carton cooked organic green lentils
1 carton/tin organic tomatoes (nothing or just salt added)
350g organic passata
1 tsp dried oregano
1 tsp dried parsley or 1 tblsp fresh parsley chopped
extra virgin olive oil
sea salt & freshly ground black pepper

  • Set the oven to 180°C.
  • Chop the cauliflower, tip into a pan and simmer for about 15 to 20 minutes.
  • Chop the carrots and swede into small pieces and tip into a pan. Simmer for about 25 to 30 minutes.
  • Chop the onions finely.
  • Heat a tablespoon of extra virgin olive oil in a deep frying pan. Add the onions and cook over a low heat for about 10 minutes until soft.
  • Rinse the red lentils and tip into the pan with the water or vegetable stock, bring to the boil and simmer for about 10 minutes.
  • Pour in the chopped tomatoes.
  • Add the dried oregano then season well with sea salt and freshly ground black pepper, stir and cook for a further 10 minutes.
  • Add the parsley to the pan with the green lentils.
  • Pour in the passata.
  • Give everything a good stir and continue to cook for about 15 minutes stirring occasionally adding a little water if it looks a bit dry.
  • Pour into a deep oven proof dish.
  • Drain and mash the cauliflower. If you have a hand blender, blend until smooth. Season with salt and freshly ground black pepper.
  • Drain and mash the swede and carrots. Season with salt and freshly ground black pepper.
  • Spread a layer of swede and carrot mash on top of the tomato lentil mixture.
  • Spread the cauliflower purée on top of the swede and carrots.
  • Cook in the oven for 25 to 30 minutes.

Gluten Free, Vegetarian and Vegan Lentil Pie

If you would like to keep up with my posts, please subscribe by email (top right).


  1. Looks great--I really need to use lentils more often, and this would be a great dish. And passata--?? I thought the pic would help, but it didn't! Looks like tomato sauce to me. . .!

  2. What a great recipe! I love your use of lentils and cauliflower! It really healthifies a shepherd pie. Thanks for sharing this recipe with the Gallery.

  3. Passata is whole plum tomatoes cooked for about an hour then put through a sieve or pureed if you de-seed first. It adds a rich flavour to recipes and is easy to make and freeze in batches.

  4. That is an awesome pie with great flavor combination. We would just love this pie. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

  6. Love this recipe. Sounds cheap to make too. Bookmarked this for our Monday dinner:) Thank you for sharing.

    Following your lovely blog. I am also inviting you to join Autumn Blog Hop 2011 at Momma's Lounge ( ) where you meet more mom bloggers; shout away; add your giveaways and/or blog and business links; and get featured by sharing your crafts, recipes and interesting musings. I blog at

    Thanks and have a great day!

  7. I really like the wholesome ingredients you have used in this lovely vegetarian pie. The flavours sound like they would balance beautifully for a delicious and nutritious dinner. Thank you for sharing this post with the Gallery of Favorites.

  8. That looks really good. I made mashed cauliflower once, and it was good. I need to make it again. I'm going to pass this on to a friend who is on the SCD. Thanks for participating in Gluten-Free Wednesdays.

  9. What a great way to get all your vegetables! thanks for sharing with the Hearth and Soul.

  10. that is one hearty pie! i love the cauliflower top.. a bit crisped it would taste amazing!

  11. Thanks everyone for your lovely comments! I hope you get chance to make it..Richa the topping was slightly crispy, we just couldn't wait any longer to eat!