This easy Vegetarian lentil cottage pie is packed with flavour and just as comforting as the classic meaty version. The lentils and veggies create a rich, hearty filling, while the cheesy mashed potato topping makes it extra delicious. You can even make the filling ahead of time to save on prep! Perfect for a cosy family dinner.
Ingredients Needed
For the Filling:
- 3 tbsp olive oil
- 2 onions, coarsely chopped
- 2 garlic cloves, finely chopped
- 2 carrots, chopped into 1cm (½in) cubes
- 200g (7oz) swede, chopped into 1cm (½in) cubes
- 125g (4½oz) dried red lentils
- 400g can plum tomatoes
- 1 tbsp sun-dried tomato paste
- 350ml (12fl oz) vegetable stock
- Salt and freshly ground black pepper
- 85g (3oz) fresh spinach, chopped
For the Mash:
- 900g (2lb) smooth potatoes (such as Desirée or Estima), peeled and cut into large chunks (about 5cm/2in)
- 30g (1oz) butter
- 5 tbsp full-fat or semi-skimmed milk
- 140g (5oz) mature Cheddar cheese, coarsely grated
How To Make This Vegetarian Lentil Cottage Pie
- Cook the vegetables: Heat 2 tablespoons of olive oil in a large non-stick pan over medium-high heat. Add the onions and garlic and fry for 8–10 minutes, stirring occasionally, until golden. Pour in the remaining tablespoon of oil, then add the carrots and swede. Fry for another 3 minutes.
- Simmer the filling: Reduce the heat to medium and stir in the lentils, plum tomatoes, sun-dried tomato paste, and vegetable stock. Season with salt and pepper. Cover and simmer over low heat for 35–40 minutes, until the carrots and swede are tender and the lentils have softened.
- Add the spinach: Remove the pan from the heat and stir in the chopped spinach, allowing it to wilt. Check the consistency—if the filling is too dry, add 2–3 tablespoons of water. Pour the mixture into a baking dish and leave to cool.
- Make the mash: Preheat the oven to 200°C (fan 180°C/400°F/Gas 6). Place the potatoes in a large pan and cover with cold water. Bring to the boil, add salt, and simmer for 15–20 minutes until tender. Drain well. In the same pan, warm the butter and milk over low heat. Remove from the heat, return the potatoes, and mash until smooth. Whisk with a balloon whisk for extra creaminess, then season and stir in the grated cheese.
- Assemble and bake: Spread the mashed potatoes over the cooled filling, smoothing it out evenly. Bake for 30–40 minutes until golden and bubbling.
Recipe Tips
- For a firm mash topping: Let the filling cool before adding the mash—this helps keep the layers separate.
- Smooth mash tip: Mash the potatoes while they are hot, using warm milk and butter for a creamy texture.
- Extra crispy top: Use a fork to create peaks in the mash before baking for a beautifully golden crust.
How To Store & Reheat Leftovers
Storing in the Fridge: Let the pie cool completely, then cover and refrigerate for up to 4 days.
Freezing: Portion the cooled pie into airtight containers and freeze for up to 3 months. Defrost in the fridge overnight before reheating.
Reheating: Warm in a preheated 180°C (fan 160°C/350°F/Gas 4) oven for 20–25 minutes or until hot throughout.
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