This Vegetable and Lentil Cottage Pie is the perfect comfort food. Prepped in 20 minutes, with a few minutes stove top cooking and a final 20 minutes baking in the oven, this hearty meal is packed with Green Lentils, Vegetables and topped with smooth mashed potatoes.
A Lentil and Vegetable Cottage Pie is an excellent option for anyone following a plant-based diet or wishing to avoid meat or animal products. As a main course, it provides a hearty and nutritious alternative to traditional meat-based cottage pies.
Ingredients and Substitutions
This is just an overview of the ingredients I used for making a Vegetable and Lentil Cottage Pie with possible alternatives and why I may have used them.
- Fresh Vegetables - Use a mix of whatever firm vegetables you prefer. I used Swede and carrots because that's what I had in my fridge and what my family enjoy eating the most. They are also easy to chop into chunks and stay firm while cooking.
- Leeks - A small onion is fine.
- Frozen Vegetables - Frozen peas work really well in this recipe. You could also use frozen beans or even frozen broccoli.
- Lentils - Precooked Puy Green lentils are perfect for making a green lentil cottage pie. You can buy them in packets at most supermarkets. They are a great alternative to meat used in a Cottage Pie or a Shephed's Pie
- Potatoes - Use a good floury potato such as Maris Piper, King Edward or the Desiree to make your mashed potato topping.
- Stock Cube - If you make your own vegetable stock use that or a good quality vegetable stock cube is fine.
- Butter and Milk - add according to how you like your mashed potatoes. Use vegan alternatives if you wish.
- Tinned Tomatoes - Chopped tomatoes are better, but if you can only get hold of whole tomatoes, chop them up before adding them to the pan.
- Tomato Paste - This gives a rich full flavour to the dish.
See a full list of ingredients and quantities in the recipe card below
How to Make a Lentil Cottage Pie
To make this Vegetarian Cottage Pie recipe, have ready a 25cm (10in) x 20 cm (8in) x 5cm (2in) baking dish.
Step 1: Gently cook the Leeks in the olive oil along with the garlic powder, until soft and slightly transparent. Take care not to burn the Leeks.
Step 2: Add the chopped Carrots and Swede and cook for a few minutes while stirring.
Step 3: Add 400ml of boiling water and the stock cube. Give everything a good mix. Add the tin of tomatoes, tomato paste, precooked Puy Lentils and frozen peas.
Step 4: Mix together and simmer on medium heat for about 10 mins until the carrots and sweet have softened.
Step 5: Peel the potatoes and cut them into approx 2 cm chunks. Place them into a pan of simmering salted water and cook for approx 20 or until tender. Drain them well, season to taste, and add the butter and milk.
Step 6: Mash the potatoes until smooth.
Pre-heat the Oven to 180c deg Fan Oven.
Step 7: If you have a large amount of liquid, this could spill over into the oven during baking. Using a large slotted spoon, scoop the mixture into the baking dish leaving some of the liquid in the pan. This can be heated later when ready to serve with the Lentil Cottage Pie.
Step 8: Add the mashed potatoes in scoops over the top of the vegetable mix. Tip: Using an ice cream scoop will make the job easier.
Step 9: Spread the mash evenly over the top of the lentils cottage pie mix.
Step 10: Bake for 20 - 30 minutes or until the top is golden and the juices are bubbling around the sides.
Serve with the remaining juices from the pan.
Cook's Tips
Tip 1: To make this Veg Cottage Pie meal go further and serve more people, serve with more fresh green vegetables such as broccoli.
Tip 2: Prepare the Swede, Carrots and Leeks ahead of time, but not the potatoes as these will oxidise and go black. To prevent this, place the potatoes in a bowl of water completely covering them until you are ready to cook.
Recipe FAQ's
Once the Lentil Cottage Pie has cooled completely, wrap it well in baking parchment or freezer bags before placing it in the freezer. Ensure to cook through completely before serving.
Follow the recipe for making the Vegetable and Lentil Mixture and place it in the fridge until you are ready to cook the next day. Or store in a suitable container and freeze.
Lentils are a great alternative to meat when making a Cottage or Shepherds Pie.
If you tried this Vegetable and Lentil Cottage Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Subscribe to my Newsletter!
Recipe
Vegetable and Lentil Cottage Pie
Equipment
- 1 Baking Dish 25cm (10in) x 20 cm (8in) x 5cm (2in)
Ingredients
- 2 tablespoons olive oil
- 60 grams leek finely chopped
- ½ teaspoon Garlic Powder or to taste.
- 200 g chopped carrots approx 3 carrots unpeeled
- 300 g Swede or Turnip approx half a turnip
- 1 Vegetable stock cube
- 250 g packet of precooked Puy Green lentils
- 400 g tin chopped tomatoes
- 1 tablespoon tomato paste.
- 75 g Frozen or fresh Peas.
- 1.5 kilo Potatoes approx 900g when peeled
- 20 g butter
- 2 tablespoons milk
- Salt and Pepper to taste
Instructions
- Gently cook the Leeks in the olive oil along with the garlic powder, until soft and slightly transparent. Take care not to burn the Leeks.2 tablespoons olive oil, 60 grams leek, ½ teaspoon Garlic Powder or to taste.
- Add the chopped Carrots and Swede and cook for a few minutes while stirring.200 g chopped carrots approx 3 carrots unpeeled, 300 g Swede or Turnip approx half a turnip
- Add 400ml of boiling water and the stock cube. Give everything a good mix.1 Vegetable stock cube
- Add the tin of tomatoes, tomato paste, precooked Puy Lentils and frozen peas. Mix together and simmer on a medium heat for about 10 mins until the carrots and sweet have softened.250 g packet of precooked Puy Green lentils, 400 g tin chopped tomatoes, 1 tablespoon tomato paste., 75 g Frozen or fresh Peas.
- Peel the potatoes and cut them into approx 2 cm chunks. Place them into a pan of simmering salted water and cook for approx 20 or until tender. Drain them well, season to taste, add the butter and milk and mash until smooth.1.5 kilo Potatoes, 20 g butter, 2 tablespoons milk, Salt and Pepper to taste
- Preheat the oven to 180c deg Fan assisted oven
- If you have a large amount of liquid, this could spill over into the oven during baking. Using a large slotted spoon, scoop the mixture into the baking dish leaving some of the liquid in the pan. This can be heated later when ready to serve with the Cottage Pie. Spread the mash evenly over the top of the vegetable mix.
- Bake for 20 - 30 minutes or until the top is golden and the juices are bubbling around the sides.
- Serve with the remaining juices from the pan.
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