In a medium stockpot on medium-high, heat oil. Add shallots and garlic. Sauté until fragrant, about 3 minutes.
Stir in potatoes and stock. Cover, bring to a simmer and cook for 15 minutes or until potatoes are tender, stirring every 5 minutes.
Whisk together tapioca and 2 tbsp water. Stir in tapioca mixture, lentils, ale and tamari. Increase heat and bring to a simmer for about 2 minutes. Stir in spinach, thyme, salt and pepper. Using a ladle or measuring cup, add 1/2 cup filling to crusts and bake according to crust directions.
Serving Size1 1-inch pie with 1/2 cup filling
Carbohydrate Content51 g
Cholesterol Content0 mg
Fat Content21 g
Fiber Content7 g
Protein Content13 g
Saturated Fat Content2 g
Sodium Content508 mg
Sugar Content3 g
Monounsaturated Fat Content0 g
Polyunsaturated Fat Content14 g
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