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Photo of Quick family beef and lentil pie by WW

Quick family beef and lentil pie

Total Time
50 min
10 min
40 min


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


1 stick(s), finely chopped


2 medium, finely chopped


2 clove(s), crushed

Ground cumin

2 tsp

Fresh coriander

2 tsp

Ground paprika

1 tsp, smoked

Vegetable stock, liquid, salt-reduced

¾ cup(s), (185ml)


1 tbs

Lean beef mince, raw

400 g

Lentils, canned, rinsed, drained

1 400g can, (400g can)

Fresh coriander

¼ cup(s), finely chopped

Lemon juice

1 tbs

Reduced-fat puff pastry

1 sheet(s), just thawed


  1. Preheat oven to 220°C or 200°C fan-forced. Heat oil in a large saucepan over medium-high heat. Cook onion, celery, carrot and garlic, stirring occasionally, for 10 minutes or until softened. Add cumin, ground coriander and paprika and cook, stirring, for 1 minute or until fragrant.
  2. Combine stock and cornflour in a bowl. Add mince to pan with vegetable mixture and cook, stirring to break up lumps, for 3 minutes or until browned. Add cornflour mixture and lentils and cook, stirring, for 1–2 minutes or until sauce has thickened. Remove from heat. Stir in fresh coriander and juice and season with salt and pepper.
  3. Spoon mince mixture into a 1.25 litre (5-cup) capacity round pie dish. Top with pastry, pressing edges to seal. Trim excess pastry and discard. Bake for 25 minutes or until pastry is golden and crisp. Serve.


SERVING SUGGESTION: Mixed salad leaves and grape tomatoes, drizzled with lemon juice and reduced-salt tomato sauce. Add it: 1 tbs sesame seeds sprinkled over pastry in Step 3. Swap it: Beef mince for extra-lean chicken mince.