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Curried Lentil and Mushroom Pot Pie
with puff pastry / sweet potato wedges

Active: 30 Total: 45

It is Thanksgiving in the United States today, but if you're not celebrating or just want to make something completely non-traditional, this curried pot pie is for you. Puff pastry is a simple way to add a flaky, golden crust on top of this fragrant meal. This recipe was last featured in 2019.
Looking for more traditional Thanksgiving recipes? We've got you covered - check out our entire Thanksgiving line-up from last year here



Curried Lentil and Mushroom Pot Pie:
  • Puff pastry - 8 oz , defrosted
  • Onions, medium - 1 , diced
  • Carrots - 8 oz , diced
  • Garlic - 3 cloves , diced
  • Ginger, fresh (opt) - 1 tsp , grated
  • Lentils, cooked - 2 1/2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • Curry powder, mild - 1 tsp
  • Garam masala - 1 tsp
  • Salt - 1 tsp
  • Paprika - 1/2 tsp
  • Cumin - 1/2 tsp
  • Mushrooms, any brown - 12 oz , roughly chopped (look for pre-chopped to save time)
  • Oil, cooking - 1 Tbsp
  • Butter - 2 Tbsp
  • Flour, all-purpose - 2 Tbsp
  • Tomato paste - 2 Tbsp
  • Peas, frozen - 1 cup (sub canned peas)
  • Stock, any type - 1/2 cup
  • Coconut milk, light - 1 cup
  • Eggs, yolk - 1 , whisked
  • Water - 1 tsp
  • Yogurt, plain or Greek - 1/2 cup
Garam Masala Sweet Potato Wedges:
  • Sweet potatoes - 1 lb , wedges
  • Oil, cooking - 1 Tbsp
  • Garam masala - 1 tsp
  • Brown sugar - 1/2 tsp


  1. Puff pastry - Thaw according to package instructions. (Can be done 1 day ahead)

  2. Sweet potatoes / Onions / Carrots / Garlic / Ginger - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store sweet potatoes in one container. Store onions and carrots in a separate container. Store garlic and ginger in a third container. (Can be done up to 5 days ahead)

  3. Season lentils - Combine lentils with garlic, ginger, curry powder, garam masala (portion for the pot pie), salt, paprika, and cumin. (Can be done 1 day ahead)

  4. Mushrooms - Roughly chop mushrooms (skip if mushrooms are pre-chopped). (Can be done 1 day ahead)

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  1. Heat oven to 400F / 204C degrees.

  2. Spread sweet potatoes out on a sheet pan. Toss with oil, garam masala (portions for the sweet potatoes), and sugar. Season with some salt.

  3. Transfer sweet potatoes to the oven and bake, shaking the pan a few times while they cook, until tender, ~30 minutes.

  4. While potatoes roast, heat a large oven-safe skillet over medium-high heat. Add oil (portion for pot pie) and mushrooms. Saute until mushrooms are very dry and golden brown, 5 to 6 minutes.

  5. To mushrooms, add onions and carrots with a pinch of salt. Saute until onions and carrots are softened, 3 to 4 minutes. Add butter, flour, and tomato paste and saute until no dry spots of flour remain.

  6. Add lentils and cook until heated through and fragrant, 2 to 3 minutes.

  7. Next add in peas (no need to defrost them, just break them up as they cook), stock, and coconut milk. Bring to a simmer and simmer for 2 minutes.

  8. Remove skillet from heat and cover with puff pastry (if it's too big, trim with scissors). Use a fork to press the edges of the pastry against the sides of the skillet and trim off any excess.

  9. Whisk egg yolk and water and brush over puff pastry. Make a few slits with a knife and bake in the oven for 15 to 20 minutes, until golden.

  10. Serve pot pie and sweet potatoes with yogurt. Enjoy!



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