Green lentil cottage pie recipe
Cottage pie is a family staple and this vegetarian version swaps the meat for budget-friendly green lentils. It's topped with a fluffy cheesy mash and served alongside carrots.
See method- Serves 4
- Takes 50 mins
- 419 calories / serving
Ingredients
- 900g baking potatoes, peeled and chopped
- 20g unsalted butter
- 40g Creamfields grated Cheddar cheese
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 medium carrot, finely chopped
- 1 stick celery, finely chopped
- pinch dried mixed herbs
- 1 tbsp tomato purée
- 1 tbsp plain flour
- 390g tin green lentils, drained and rinsed
- 100g frozen garden peas
- 1 vegetable stock cube, made up to 300ml
- 200g carrots, peeled and sliced
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Shop ingredientsEach serving contains
- Energy
- 1760kJ 419.0kcal
- Fat
- 13g
- Saturates
- 6g
- Salt
- 1.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 57.5gProtein 13.3gFibre 12.7g
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Method
- Bring a large pan of water to the boil and add the potatoes. Cook for 18-20 mins, until soft. Drain well and leave to steam in the colander for 5 mins. Return to the pan, season, and mash. Stir through the butter until melted. Add the cheese and lightly mix through.
- Preheat the oven to gas 7, 220°C, fan 200°C.
- While the potatoes are cooking, heat the oil in a saucepan. Cook the onion, carrot and celery together for 5-6 mins until beginning to soften. Add a pinch of dried mixed herbs, the tomato purée and the flour, stirring to coat. Cook for 2 mins.
- Tip in the drained lentils, frozen peas and vegetable stock. Bring to a simmer and cook for 5 mins.
- Pour the lentil mixture into a baking dish and top with the mash. Bake for 20-25 mins until golden brown and bubbling.
- Meanwhile, boil the carrots in a pan of water over a medium heat for 15-18 mins until tender. Drain, then serve alongside the pie.
- See more Vegetarian recipes
