Low FODMAP lentil pie

Gluten free



2 celery stalks, chopped

2 large carrots, diced into small cubes

2 tbsp of garlic infused olive oil

250ml of passata

2 tbsp of tomato paste

1 cup of Massel’s onion and garlic free stock

2 bay leaves

2-3 sprigs of fresh thyme or rosemary (dried herbs will also work for this recipe)

1 x 400g can of lentils

800g potato, washed and halved

100g butter

½ cup milk

100g grated cheese + 1 handful


  1. Preheat oven to 200°C
  2. In a medium saucepan, heat olive oil over a medium heat and cook celery and carrot for 2 minutes, stirring.
  3. Add the passata, tomato paste, stock, herbs of choice and bay leaves. Stir to combine. Bring to the boil, reduce and simmer uncovered for 15 minutes.
  4. Meanwhile, cook the potatoes in boiling salted water until tender. Drain and mash with milk, butter and cheese and set aside.
  5. Once the sauce has finished simmering and the vegetables are tender to pierce with a fork, stir through the lentils and season with salt and pepper to taste.
  6. Spread the lentil mixture into a casserole dish and top with the mashed potato. Sprinkle a handful of cheese over the top and bake in the oven for 15 minutes or until golden on top.
  7. Serve on its own or with a side salad.

Need more protein?

Add nutritional yeast to the potato.

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