Felly Bull

  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
menu icon
go to homepage
  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
search icon
Homepage link
  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
×
Home » Recipes

Vegetable and Lentil Cottage Pie

Published: Jan 26, 2021 · Modified: Dec 10, 2024 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Vegetable and lentil cottage pie in a square stoneware dish with a serving spoon and teal and white towel on the side.
Jump to Recipe

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

Can I make this recipe gluten-free? 

Yes - ensure any stock or thickening agents used are gluten-free. Cornstarch can be used instead of flour to thicken the filling if needed. 

Can I make this dish in advance? 

Absolutely - assemble the pie and refrigerate it for up to 2 days before baking. Alternatively, bake it, cool it, and reheat before serving. 

Can I freeze Vegetable and Lentil Cottage Pie? 

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.

How can I make the mashed potatoes dairy-free? 

Use plant-based butter and dairy-free milk, such as almond, oat, or soy milk, for creamy mashed potatoes. 

OTHER RECIPES YOU MIGHT ALSO LIKE TO TRY

  • Baked gnocchi with tomatoes and mozzarella in rectangular baking dish with a bowl of salad on the side.
    Baked Gnocchi with Tomatoes and Mozzarella
  • Halloumi spinach curry in skillet
    Halloumi and Spinach Curry
  • Chunky veg stew with cheesy dumplings in a large round casserole.
    Chunky Veg Stew with Cheesy Dumplings
  • Broccoli and stilton crumble in rectangle oven dish sitting on green and white towel
    Broccoli and Stilton Crumble

Click here for all pies, and here for to browse vegan and vegetarian recipes.

Recent New Recipes

  • 3 logs of wild garlic and rosemary butter on a board with sprigs of rosemary and leaves and flowers of wild garlic on the side.
    Wild Garlic and Rosemary Butter
  • Close up of ham and vegetable pasta bake in a rectangle Staub dish.
    Ham and Vegetable Pasta Bake
  • Shanghai-style braised pork belly in an oriental bowl with bowls of chicken and green peppers and fried noodles, and chopsticks on the side.
    Shanghai-Style Braised Pork Belly
  • Fried noodles with beansprouts in an oriental bowl with chopsticks on the side.
    Fried Noodles with Beansprouts
Vegetable and lentil cottage pie in a square stoneware dish with a serving spoon and teal and white towel on the side.
Chilli jam in jars with tomato and red chillis on wooden board

Category Spotlight...

CONDIMENTS AND SAUCES

In this section you'll find a delicious selection of savoury jams, chutneys, relishes, sauces and dressings to go with grilled meat and fish, burgers, sandwiches, toasties and cheese and crackers...and more!!

Browse condiments and sauces recipes

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

  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. 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.
  6. Serve with an additional vegetable on the side if you like…and maybe some homemade bread!

Serving Suggestions

  • Easy buttered cabbage in a blue and white striped bowl with the corners of a pie and mashed potatoes in the background.
    Easy Buttered Cabbage
  • Quick cook green beans in a black rimmed bowl with edge of teal plate and mustard napkin in the background.
    Quick Cook Green Beans
  • Quick cook broccoli in a serving bowl.
    Quick Cook Broccoli
  • Crusty bread on a cooling rack sitting on top of a cloth bread bag.
    Crusty Bread
Vegetable and lentil cottage pie in a square stoneware dish with a serving spoon and teal and white towel on the side.
Chicken and corn in flour tortillas on white oval serving platter

Recipe Collection Spotlight...

6 TASTY TACO RECIPES TO TICKLE YOUR TASTEBUDS!

We LOVE Mexican food...there's quite a few delicious recipes on Felly Bull, so I've picked out 6 tasty taco recipes to tickle your tastebuds!

Browse the collection

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

⭐⭐⭐⭐⭐

It would also be great if you could take a photo and tag #FellyBull on social media, thanks.

Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!

✉️

SUBSCRIBE
Vegetable and lentil cottage pie in a square stoneware dish with a serving spoon and teal and white towel on the side.

Vegetable and Lentil Cottage Pie

By: Deborah
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!
PREP: 20 minutes minutes
COOK: 1 hour hour 30 minutes minutes
TOTAL: 1 hour hour 50 minutes minutes
Course: Main
Cuisine: British
Servings: 6 people
PRINT RECIPE PIN RECIPE RATE RECIPE
Prevent your screen from going dark

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.
  • Serve with an additional vegetable on the side if you like…and maybe some homemade bread!

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!
 
You might also like to try:
  • pie dishes
  • vegan and vegetarian dishes

Nutrition

Calories: 455kcal | Carbohydrates: 56g | Protein: 16g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 597mg | Potassium: 1230mg | Fiber: 13g | Sugar: 10g | Vitamin A: 19593IU | Vitamin C: 48mg | Calcium: 314mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS cottage pie recipe, Mary Berry, Mary Berry Cooks the Perfect Step by Step, vegetarian cottage pie recipe, vegetarian pie recipe
Tried this recipe?Please consider Leaving a Review!

More Recipes

  • Chicken with green peppers and black bean sauce in an oriental bowl with bowls of fried noodles and Shanghai pork, and chopsticks on the side.
    Chicken with Green Peppers and Black Bean Sauce
  • 2 portions of chipotle black bean and corn quesadillas on a board with bowls of pickled red onions, pico de gallo salsa and sour cream on the side.
    Chipotle Black Bean and Corn Quesadillas
  • A small jug of easy mustard cream sauce with jars of wholegrain and dijon mustard on the side.
    Easy Mustard Cream Sauce
  • Chicago deep pan pizza in a black skillet with a red napkin on the side.
    Chicago Deep Pan Pizza

LEAVE A COMMENT AND RATE THIS RECIPE Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more

Felly Bull ebook with remember to subscribe note and green plants
message to subscribe to receive email every week and free ecookbook


MOST POPULAR RECIPES

  • Sea Bass fillet on a blue and white plate with lemony sauce, boiled new potatoes, green beans and courgette
    Easy Sea Bass with Creamy Lemon Sauce

  • Sweet roasted chantenay carrots in small rectangle roasting tin
    Easy Sweet Roasted Chantenay Carrots

  • Cider braised pork steaks with onions in a large round casserole
    Cider Braised Pork Steaks with Onions

  • Creamy salmon, leek and potato traybake in a rectangle roasting tin.
    Creamy Salmon, Leek and Potato Traybake

  • Slow cooker chicken and potato curry in balti dish with rice in background
    Slow Cooker Chicken and Potato Curry

  • Portuguese Water Bread on wooden board with bread knife
    Portuguese Water Bread (Thermomix)

  • Slow cooker korean pulled chicken on a brioche bun with spring onions avocado sesame seeds and chunky chips
    Easy Slow Cooker Korean Pulled Chicken

  • Red lentil rice in balti dish
    Red Lentils and Rice

  • Pork belly slices in bun with coleslaw and salad leaves
    Pork Belly Slices in BBQ Sauce

  • Prawns and garlic garnished with parsley in a terracotta dish, on a board with lemon wedges and crusty bread
    Smoky Garlic King Prawns and Chorizo

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 FELLY BULL

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required