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Lentil and mushroom cottage pie recipe

65 ratings

A healthy dinner recipe that feeds a family of 4-6, this lentil and mushroom cottage pie is full of comforting umami flavour. Top with creamy mash and bake until golden, crispy and bubbling. See method

Serves 4-6
5 mins to prepare and 55 mins to cook
212 calories / serving
Healthy

Ingredients

1tbsp olive oil
1 large onion, diced
2 garlic cloves, chopped
2 celery stalks, diced
250g (8oz) mushrooms, quartered
2tbsp tomato purée
400g tin chopped tomatoes
250g (8oz) red lentils
750ml (1¼pt) reduced-salt veg stock
1 tbsp Worcestershire sauce
1 swede, peeled and chopped
1tbsp semi-skimmed milk

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
900kj
212kcal 11%
Fat
3g 4%
Saturates
1g 3%
Sugars
10g 11%
Salt
1.1g 18%

of the reference intake
Carbohydrate 35.1g Protein 13.1g Fibre 8.4g

Method

Heat the oil in a large pan and cook the onion, garlic, celery and mushrooms for 10 minutes, with the lid on, stirring occasionally until softened but not browned.
Stir in the tomato purée, tomatoes, lentils and stock. Bring to the boil and simmer with the lid half on for 20 minutes. Season, stir in the Worcestershire sauce and keep warm.
Meanwhile, boil the swede for 20-25 minutes. Drain and mash with the milk. Season.
Preheat the grill to high. Put the mixture in an ovenproof dish, top with the mash and grill to crisp up.