This vegetable and lentil cottage pie recipe is packed with hearty lentils, seasonal vegetables, and creamy mashed potatoes. A plant-based twist on the classic comfort food, perfect for cosy dinners!
I've said in previous recipes with lentils that we both really like them and have seen a few recipes where minced beef is replaced with lentils in order to make a vegetarian version. A couple of years ago, we found this recipe for vegetable and lentil cottage pie in Mary Berry Cooks the Perfect Step by Step recipe book. It's packed full of flavour and healthy too, we would highly recommend that you give it a try. Even those of you who are die hard meat lovers will enjoy it!
I've made it a couple of times using the ingredients in the book, but most recently when I made it, I tried a few different alternatives (see Tips)...big thumbs up from both David and I. There are several versions of this recipe online - here's a link on The Happy Foodie if you'd like to see the original recipe.
Tips
- Herbs and spices - add fresh thyme, rosemary or a bay leaf to the lentil filling for aromatic depth. Include smoked paprika or chilli flakes for a touch of heat and smokiness.
- Alternative ingredients - I use butternut squash instead of swede, kale instead of spinach, and half Maris Piper, half sweet potatoes instead of all floury potatoes. Feel free to try the combination of vegetables that you prefer - mushrooms and green peas will also work well!
FREQUENTLY ASKED QUESTIONS
Yes - ensure any stock or thickening agents used are gluten-free. Cornstarch can be used instead of flour to thicken the filling if needed.
Absolutely - assemble the pie and refrigerate it for up to 2 days before baking. Alternatively, bake it, cool it, and reheat before serving.
Yes - this dish freezes well. Assemble and cool the pie completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Use plant-based butter and dairy-free milk, such as almond, oat, or soy milk, for creamy mashed potatoes.
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How to make this Vegetable and Lentil Cottage Pie
Ingredients
- 3 tbsp olive oil
- 2 onions, roughly chopped
- 2 cloves garlic, finely chopped
- 2 carrots, peeled and diced (approx. 1cm)
- 200g butternut squash, peeled and chopped into cubes (approx. 1cm)
- 125g dried red lentils
- 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 350ml vegetable stock
- salt and freshly ground black pepper
- 85g shredded kale (hard stalks removed)
- 450g floury potatoes, eg: Maris Piper – peeled and cut into large chunks (approx. 5cm)
- 450g sweet potatoes – peeled and cut into large chunks (approx. 5cm)
- cooking salt
- 30g butter
- 75ml semi-skimmed milk
- 140g extra mature cheddar, coarsely grated
Instructions
- Heat 2 tbsp of the oil in a large, non-stick sauté pan or shallow casserole dish. Add the onions and garlic and fry for 8 minutes over a medium to high heat until starting to turn golden, stirring occasionally. Pour the remaining tbsp of oil into the pan, tip in the carrots and butternut squash, and fry for 3 minutes.
- Reduce the heat to medium. Stir in the lentils, chopped tomatoes, tomato puree, and stock. Season and simmer, covered, for 35 minutes over a low heat, until the carrots and butternut squash are tender and the lentils have softened. While this is cooking, skip to step 4 to get the potatoes on to cook.
- Remove from the heat, stir in the kale, and stir while it wilts (approx. 2 minutes). Pour the mixture into a large baking dish (I used a square Pampered Chef stoneware dish – dimensions: 24cm x 24cm x 5cm deep). Leave to cool. Preheat the oven to 200C/fan 180C/400F/Gas 6.
- Put the potatoes in a large saucepan of cold water, bring to the boil and add some cooking salt. Simmer for 15 minutes until tender, then drain well. Put the butter and milk in the pan and warm through over a low heat. Remove from the heat, return the potatoes to the pan, and mash with the milk and butter, then whisk until smooth. Check the seasoning – I usually only need to add some pepper - then stir in the cheese
- Spread the mash over the filling – use a fork or round-bladed knife to create an attractive, textured effect. Bake for 30 to 40 minutes until golden and bubbling. I turn it at 10/15 minute intervals to get it evenly browned.
- Serve with an additional vegetable on the side if you like…and maybe some homemade bread!
Serving Suggestions
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Vegetable and Lentil Cottage Pie
Ingredients
- 3 tbsp olive oil
- 2 onions roughly chopped
- 2 cloves garlic finely chopped
- 2 carrots peeled and diced (approx. 1cm)
- 200 g (7.1 oz) butternut squash peeled and chopped into cubes (approx. 1cm)
- 125 g (¾ cups) dried red lentils
- 400 g (14 oz) tin chopped tomatoes
- 1 tbsp tomato puree
- 350 ml (1 ½ cups) vegetable stock
- salt and freshly ground black pepper
- 85 g (3 oz) shredded kale hard stalks removed
- 450 g (1 lb) floury potatoes eg: Maris Piper – peeled and cut into large chunks (approx. 5cm)
- 450 g (1 lb) sweet potatoes peeled and cut into large chunks (approx. 5cm)
- cooking salt
- 30 g (1.1 oz) butter
- 75 ml (⅓ cup) semi-skimmed milk
- 140 g (1 ¼ cups) extra mature cheddar coarsely grated
Instructions
- Heat 2 tbsp of the oil in a large, non-stick sauté pan or shallow casserole dish. Add the onions and garlic and fry for 8 minutes over a medium to high heat until starting to turn golden, stirring occasionally. Pour the remaining tbsp of oil into the pan, tip in the carrots and butternut squash, and fry for 3 minutes.
- Reduce the heat to medium. Stir in the lentils, chopped tomatoes, tomato puree, and stock. Season and simmer, covered, for 35 minutes over a low heat, until the carrots and butternut squash are tender and the lentils have softened. While this is cooking, skip to step 4 to get the potatoes on to cook.
- Remove from the heat, stir in the kale, and stir while it wilts (approx. 2 minutes). Pour the mixture into a large baking dish (I used a square Pampered Chef stoneware dish – dimensions: 24cm x 24cm x 5cm deep). Leave to cool. Preheat the oven to 200C/fan 180C/400F/Gas 6.
- Put the potatoes in a large saucepan of cold water, bring to the boil and add some cooking salt. Simmer for 15 minutes until tender, then drain well. Put the butter and milk in the pan and warm through over a low heat. Remove from the heat, return the potatoes to the pan, and mash with the milk and butter, then whisk until smooth. Check the seasoning – I usually only need to add some pepper - then stir in the cheese
- Spread the mash over the filling – use a fork or round-bladed knife to create an attractive, textured effect. Bake for 30 to 40 minutes until golden and bubbling. I turn it at 10/15 minute intervals to get it evenly browned.
Notes
- Herbs and spices - add fresh thyme, rosemary or a bay leaf to the lentil filling for aromatic depth. Include smoked paprika or chilli flakes for a touch of heat and smokiness.
- Alternative ingredients - I use butternut squash instead of swede, kale instead of spinach, and half Maris Piper, half sweet potatoes instead of all floury potatoes. Feel free to try the combination of vegetables that you prefer - mushrooms and green peas will also work well!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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