Vegetarian potato pie

Ingredients

• 1onion, washed, peeled and finely diced
• 400 g (2 cups)cooked lentils
• 1 tray (250 ml / 1 cup chopped into quarters)mushrooms
• 4potatoes
• Milk, as neededmilk
• Butter, as neededbutter
• 1hard-boiled egg
• 1 tbsp (15 ml)oil
• To tastesalt
• To tasteblack pepper
• To tastemerquén

Instructions

1. 1

   Boil the potatoes

   Wash, peel and cut the potatoes into evenly sized pieces. Put them in a saucepan, cover with cold water, set over a medium-high heat and add salt.

2. 2

   Check for tenderness

   Once the water reaches a boil, start timing. Test the potatoes after 12 minutes: they are ready when a fork passes through easily. If they are still firm, test again every 3 minutes, checking several pieces.

3. 3

   Mash the potatoes

   Turn off the heat and drain the potatoes. Return them to the pan and add melted butter and warm milk, which can be warmed in a microwave. Mash roughly with a fork or potato masher, then finish mixing and mashing with a wooden spoon. Adjust the seasoning.

4. 4

   Cook the filling

   While the potatoes cook, heat 1 tablespoon of oil in a frying pan over a high heat. Add the onion and cook for 5–8 minutes, stirring occasionally, until golden. Add the mushrooms and brown for 5 minutes, stirring occasionally. Stir in the lentils and season with salt, pepper and merquén.

5. 5

   Assemble and bake

   Spread the lentil and mushroom filling evenly in the bottom of a baking dish. Add the hard-boiled egg, cut into quarters, then cover with the mashed potatoes. Bake for 20 minutes if you want to heat the whole pie through, or grill for 5 minutes if you assembled it while everything was hot.

6. 6

   Serve hot

   Serve the pie hot.

What is vegetarian potato pie?

This is a meat-free take on the Chilean pastel de papas, a layered pie built around a savoury filling and a mashed-potato topping. Here, lentils and mushrooms take the place of the traditional meat filling, with hard-boiled egg tucked into the layers.

The method works by cooking the filling and potatoes separately, then bringing them together for a brief bake or grill. Merquén, a smoky Chilean chilli seasoning, gives the lentils and mushrooms a distinctive savoury warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 20g protein, 62g carbs, 12g fat.

The lentils and potatoes provide most of the carbohydrates, while lentils and the egg contribute protein. Butter, milk and the cooking oil supply most of the fat; serve a moderate portion with salad or green vegetables to add freshness and balance the plate.

Build flavour in the filling

Golden onion: give the diced onion 5–8 minutes over a high heat, stirring from time to time, so it softens and browns before the other ingredients go in.

Mushrooms and lentils: brown the mushrooms for 5 minutes before adding the cooked lentils. Season after stirring them together so the salt, pepper and merquén reach the whole filling.

Get the mash right

Even pieces: cut the potatoes to a similar size so they become tender at roughly the same time. Start testing at 12 minutes after the water boils, then check every 3 minutes if needed.

Warm additions: drain the potatoes well, then mix in melted butter and warm milk. The recipe leaves their quantities to taste, so add the milk gradually until the mash is soft enough to spread but still holds its shape.

Choose the right finish

Full bake: if the filling and mash have cooled, bake the assembled pie for 20 minutes to heat it through.

Quick grill: if you have assembled it while the components are hot, grill it for 5 minutes to finish the top. Keep an eye on it, as the surface can brown quickly.

Layer for even portions

Filling base: spread the lentils and mushrooms in an even layer so each serving gets a balanced amount.

Egg and topping: arrange the four egg quarters over the filling, then cover them with mash. Spread the potato right to the edges to help keep the layers together when serving.

What to serve alongside

The lentils and potatoes make this a substantial main, so a crisp green salad or simply dressed leaves bring a fresh contrast. Steamed or roasted green vegetables also work well alongside the soft, savoury layers.

Recipe notes & tips

• Cut the potatoes into evenly sized pieces so they cook at a similar rate.
• Warm the milk before adding it to the potatoes for smoother mashing.
• Add milk a little at a time because the recipe does not specify an amount.
• Let the onion turn golden before adding the mushrooms to develop a deeper flavour.
• Taste the filling after adding merquén and adjust the seasoning before assembling.
• Use a shallow baking dish to make it easier to spread the layers evenly.

Variations

• Add garlic: fry a finely chopped clove with the onion for extra savoury flavour.
• Use smoked paprika: add a pinch alongside the merquén for a different smoky note.
• Add sweetcorn: stir cooked kernels into the lentil filling for a little sweetness.
• Top with cheese: scatter grated cheese over the mash before grilling for a browned crust.
• Make it vegan: use plant-based milk and butter, and leave out the hard-boiled egg.

Common mistakes to avoid

• Uneven potato pieces: some may stay firm while others turn soft; cut them to a similar size.
• Watery mash: drain the potatoes thoroughly before returning them to the pan.
• Lumpy mash: mash the potatoes while hot and add warm milk gradually.
• Pale mushrooms: give them space in the pan and let them brown before stirring in the lentils.
• Dry filling: avoid cooking the lentils for too long after adding them; stir and season, then assemble.
• Over-grilling: the top can brown fast; watch closely during the 5-minute finish.

How to store

Cool leftovers promptly, cover or transfer to an airtight container and refrigerate for up to 3 days. Reheat in an oven until hot throughout, or microwave individual portions; add a splash of milk to the mash if it has dried out.

Frequently asked questions