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Lentil and mushroom cottage pie  recipe

Lentil and mushroom cottage pie recipe

64 ratings

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


  • 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

  • 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


  1. 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.
  2. 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.
  3. Meanwhile, boil the swede for 20-25 minutes. Drain and mash with the milk. Season.
  4. Preheat the grill to high. Put the mixture in an ovenproof dish, top with the mash and grill to crisp up.

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