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Green lentil cottage pie recipe

Green lentil cottage pie recipe

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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

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
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    1760kj
    419kcal     21%

  • Fat

    13g 18%

  • Saturates

    6g 28%

  • Sugars

    11g 13%

  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 57.5g Protein 13.3g Fibre 12.7g

Method

  1. 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. 
  2. Preheat the oven to gas 7, 220°C, fan 200°C. 
  3. 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. 
  4. Tip in the drained lentils, frozen peas and vegetable stock. Bring to a simmer and cook for 5 mins. 
  5. Pour the lentil mixture into a baking dish and top with the mash. Bake for 20-25 mins until golden brown and bubbling. 
  6. 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.

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