Mrs. Lovett's 'Meat' Pies
Prep time
Cook time
Total time
Serves: 6 servings
Pie Dough
  • 2 ½ cups all purpose flour
  • 2 teaspoons sugar
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 3 tablespoons olive oil
  • ½ cup cold water
  • 1 teaspoon white vinegar
Lentil Filling
  • 2 tablespoons refined coconut oil or vegan bacon grease
  • 1 cup diced onion
  • ½ cup diced peeled carrot
  • ½ cup diced celery
  • ½ cup diced fennel
  • 3 cloves garlic, peeled and finely chopped
  • 1 19-oz can lentils, drained
  • ¼ teaspoon dry thyme
  • ¼ teaspoon dry sage
  • ¼ teaspoon dry savoury
  • ¼ teaspoon white pepper
  • ¼ teaspoon ground nutmeg
  • ½ cup red wine
  • 1 ½ cup vegetable broth
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • 1 tablespoon prepared horseradish
Make the lentil filling
  1. Heat the oil or vegan bacon grease in a medium pot.
  2. Saute the onion, carrot, celery, fennel and garlic until almost tender, about 8 minutes
  3. Add the dried herbs, pepper and nutmeg.
  4. Stir in the lentils and the red wine. Bring to a simmer then cook for 3 minutes.
  5. Add the broth and bring to a simmer, cook until the vegetables are tender.
  6. Season well with salt and pepper
  7. Mix the cornstarch and water, then stir it into the simmering lentils. It will thicken up a lot. Let cook 1 minute.
  8. Remove from the heat and stir in the horseradish.
  9. Let cool to room temperature.
Make the dough
  1. Sift together the flour, sugar, baking powder and salt
  2. Mix in the olive oil until the mixture is a little sandy
  3. Combine the water and vinegar
  4. Stir it in to the flour mix, it will form a ragged mass. Mix until it comes together into a dough. It may require the addition of a tablespoon or two of extra water. Wrap in plastic and let rest for at least 30 minutes.
Make the pie and bake
  1. Preheat the oven to 375F
  2. Divide the dough into two pieces.
  3. Roll one piece out on a floured surface, until about 2-3 inches lager than the pan you will be using to bake the pie. Use a 9-inch pie pan or 8-inch spring form pan.
  4. Place the rolled out piece of dough into the pan. Fill the pan ¾ full with filing.
  5. Roll out the second piece of dough until it is about the size of the pan top.
  6. Make a slurry with 1 tablespoon flour and just enough water to make a thick paste.
  7. Cut away any excess dough from the bottom pie dough. Brush a little flour paste along the bit of exposed dough.
  8. Place the top piece of the dough over the filling and press it into the slurry to form a seal between the top and bottom dough pieces.
  9. Cut a small opening in the centre of the dough to allow steam to escape.
  10. Lightly oil the top of the dough.
  11. Bake in the centre of the oven for 45-60 minutes, or until well browned.
  12. Allow to cool a bit before slicing.
Recipe by Two Happy Rabbits at