Vegan Irish Lentil Stew Pie

A pie perfect for this Autumn weather, it can be made as a shepherds pie (crust-less) or with a lovely pie crust on bottom and mounds of creamy mash piled on top. This vegan Irish Lentil Stew Pie will hit the spot for the whole family. Or just yourself if you’re feeling hungry.


Irish lentil stew pie

This pie is

  • Hearty 
  • Rich 
  • Easy to make
  • Perfect for left overs the next day 

Irish lentil stew pie
For one large Irish lentil stew pie you’ll need a pie dish.

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Vegan Irish Lentil Stew Pie

A pie perfect for this Autumn weather, it can be made as a shepherds pie (crust-less) or with a lovely pie crust on bottom and mounds of creamy mash piled on top. 

Course Main Course
Cuisine Australian, Irish
Keyword Pie
Cook Time 35 minutes
Author Talitha Case


For the stew:

  • 2 x 400g tinned lentils drained and rinsed
  • 2 brown onions sliced finely
  • 3 cloves of garlic minced
  • 1 tbsp olive oil optional
  • 2 tbsp organic flour can use GF too
  • 3 cups of vegan chicken stock
  • 2 tsp dried thyme
  • 3 carrots chopped into small chunks
  • 1/4 cup apple cider vinegar can use red wine too
  • 1 tbsp vegan Worcestershire sauce optional but nice if you have it
  • Salt & pepper to taste

For the mash:

  • 1 kg potatoes peeled
  • Soy milk
  • Olive oil or vegan butter optional
  • Salt

For the basic pie crust:

  • 260 g plain organic flour
  • 1/4 tsp salt
  • 110 g unsalted vegan butter
  • 1 - 2 tbsp water


  1. Begin with making the basic pie crust by adding the flour, salt, and butter in an electric mixer with a paddle attachment. Beat on Slow speed until sandy consistency forms and everything is combined. Add 1 TBLSP water at a time and beat until well mixed. By now you should have a smooth, even dough. If you feel the dough is too dry still, try beating at a higher speed to see if it comes together better or add a touch more water as a last resort.

  2. Wrap your dough in a cloth and leave to rest for an hour. (while you wait, begin preparing the lentil stew).
  3. Preheat your oven to 170 degrees and lightly dust a work surface with flour then roll out your dough with a rolling pin. You want to roll it thin enough that it covers the pie dish, so gently pick it up and see if it covers the dish nicely - its ok if it overhangs the pie dish as you can trim these bits off.
  4. place the dough in the pie dish and cut off any bits over hanging. Place some baking paper on top of the pastry and pour in some baking beans or dried chickpeas so that there is weight on the bottom of the pastry so it does not rise and puff up.
  5. bake for 20 minutes or until the edges are ever so slightly golden. Remove the beans and parchment paper and cook for a further 15 minutes. Set aside until you're ready to fill the pie with the lentil stew.

Instructions for lentil stew

  1. place onions, garlic and a little oil (or water if not using oil) into a large pot and cook until the onion becomes translucent. Once the water or oil has evaporated add the flour and mix it through the onions to coat.
  2. add your stock water followed by all remaining ingredients and cook until the potatoes and carrots become just tender, remembering they will continue to cook once in the pie dish and most of the liquid has evaporated. Whilst the stew is cooking, prepare your mashed potatoes.
  3. Pour the lentil stew into the pie dish and top with the mashed potatoes. Preheat your oven to 170 degrees and bake for at least 20 minutes. for a golden crust on top of the mash, after 10 minutes or so remove the pie and brush a little olive oil on top of the potato.
  4. Serve with some raw leafy greens and a blob of tomato sauce on top of your pie.

For the mashed potatoes:

  1. Add peeled whole potatoes to a large pot of cold water and place on the stove on high heat. Boil potatoes until they are almost falling apart (this makes mashing so much easier).
  2. Next, drain off all the water and mash the potatoes until an inch of their life. Even if you think the yare mashed enough, keep going. Add about 1/2 cup soy milk and continue to mash. Once there are no lumps, return the pot to a very low heat on your stove and use a fork to 'whip' air into the potatoes. You can add more soy milk until you reach your desired consistency. Remove from heat.

Recipe Notes

Recipe notes: For an easier less time consuming version, skip the pie crust and make a crustless shepherds pie. You can make this into a true Irish pie by substituting some of the chicken stock for a little Guinness. Using oil and butter in this pie will add a depth of richness however its not essential and you could turn this into a healthier version by leaving them out. The pie has lots of flavour by itself!

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