A few days ago, two competing forces came together to make this pie! The first (and primary driver) was that my wife said, “We are overdue for a Savory Pie!” The second (which provided direction within the overarching concept) was that I found a stash of dried lentils in the pantry. The rest, as they say, was history!
From there, we built a rich curry flavour into our other ingredients and turned the meal into a quasi-paste that was a perfect pie filling! After about 45 minutes of baking, the house smelled wonderfully, and we were ready to eat! In a way, we like to think of this as a “Deep Dish Samosa” with different filling ingredients.
Time: 2 Hours (although, you can make the filling ahead of time)
Ingredients:
- Pie Crust. Make Your Own or go with store-bought.
- 8 oz (dried) Lentils
- Red Onion
- Fresh Ginger
- Garlic
- 16 oz Frozen Peas
- Garam Masala
- Fresh Cilantro
- 2-3 oz Tomato Paste
- 1 Cup Vegetable Stock
Method:
- Pour your lentils into a pot, and cover with water. Simmer for 60 minutes or so until the lentils soften.
- When your lentils are about halfway through cooking, dice your onion, ginger, and garlic.
- Melt some butter or ghee in a pan, and add your onion, ginger, and garlic. Cook until your onion turns opaque.
- As your onions/ginger/garlic cook, preheat your oven to 350 degrees F, and spread your pie crust into a pie pan.
- When your onions are ready, add in your garam masala, cilantro, and tomato paste. Stir to combine, and then add your vegetable stock and peas.
- When your lentils are soft, drain excess water, and mash with a potato masher to break them down a bit.
- Add your lentil mush to your veggie pan, and stir to combine.
- Scoop your lentils/veggies into your pie crust, and bake for about 45 minutes.
- Plate, devour, and enjoy!
