Rustic Vegan Squash & Lentil Pie

21 Jan 2020
vegan squash lentil pie

This recipe was created for us by local chef Louis of Dish is England - currently head chef at Craving Coffee in Tottenham, he's a creative vegan chef that's very knowledgable about sustainable food, making delicious things from local seasonal produce. Follow him on Instagram.


The vegan boom across the country is an ethical trend that unfortunately relies on unethical practices. Why buy tainted produce that has flown across the globe, when you can eat quality, organic produce while supporting your local farmers and suppliers?


Living in London with a sustainable plant-based lifestyle is often overlooked. But it’s easier than you think, so pull your boots up and start thinking local. There’s an abundance of local farmers markets throughout the year, in every borough of the City. Each collaborating with different farms, selling seasonal produce which changes month-to-month. Crop Drop is a great example of a local produce supplier that creates a sustainable relationship between farmers and consumers.


At Dish Is England, this is what we’re about, and we believe in celebrating the vegetable. Combining flavours to create seasonal favourites that wouldn’t be out of place on any dinner table. This pie was created using a small Crop Drop veg bag and combines the fruity sweetness of squash and apple with the spice of mustard and garlic, forming a balanced and go-to Winter dish.



2 onions, diced

1 stick of celery, diced

1 purple heritage carrot, diced

5 cloves of garlic, finely chopped

300g of squash, cubed

250g dry red split lentils

2 tbsp rapeseed oil

½ tbsp vegan butter

3 tsp wholegrain mustard

4 tsp apple chutney

1 tbsp apple cider vinegar 

1 tbsp thyme

1 tbsp rosemary

2 bay leaves

900ml vegetable stock

1 pack Jusrol puff pastry

Salt & pepper to taste



Heat 2 tbsp of rapeseed oil in a large saucepan. Add the onion, bay leaves & garlic and cook gently for 10-15 minutes until the onion has softened. Add the celery, heritage carrot & squash and cook until soft. Now add the wholegrain mustard, vegan butter, apple chutney, apple cider vinegar, rosemary & thyme and cook for another minute.


Add the vegetable stock & lentils, bring to the boil and then gently simmer. Cover with a lid and cook gently for 20 minutes, or until a dahl-esq consistency forms. Once cooked, taste and season appropriately. 


Preheat your oven to 200°C.


Remove the pie filling from the saucepan and place into an oven dish. 


Roll out the Jusrol puff pastry on top of the oven dish and cut around the edges, to form the top of the pie. Slice the middle of the pastry, to allow any moisture to escape and brush lightly with oil.


Place your pie in the oven for 20 minutes or until golden.


Slice, share & enjoy!

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