Vegetable and Lentil Cottage Pie

5 from 1 vote

This Vegetable and Lentil Cottage Pie is the perfect comfort food. Prepped in 20 minutes, with a few minutes of stovetop cooking and a final 20 minutes baking in the oven, this hearty meal is packed with Green Lentils and vegetables and topped with smooth mashed potatoes.

Prep Time20

Cook Time10

Bake in the Oven20

Total Time50

Course: Main Course

Cuisine: British

Diet: Vegetarian

Keyword: Vegetarian

Servings:

Calories: 229kcal

Author: Lynn

Equipment

1 Baking Dish 25cm (10in) x 20 cm (8in) x 5cm (2in)

Ingredients

2 tablespoons olive oil
60 grams leek finely chopped
½ teaspoon Garlic Powder or to taste.
200 g chopped carrots approx 3 carrots unpeeled
300 g Swede or Turnip approx half a turnip
1 Vegetable stock cube
250 g packet of precooked Puy Green lentils
400 g tin chopped tomatoes
1 tablespoon tomato paste.
75 g Frozen or fresh Peas.
1.5 kilo Potatoes approx 900g when peeled
20 g butter
2 tablespoons milk
Salt and Pepper to taste

Instructions

Gently cook the Leeks in the olive oil along with the garlic powder, until soft and slightly transparent. Take care not to burn the Leeks.
2 tablespoons olive oil, 60 grams leek finely chopped, ½ teaspoon Garlic Powder or to taste.
Add the chopped Carrots and Swede and cook for a few minutes while stirring.
200 g chopped carrots approx 3 carrots unpeeled, 300 g Swede or Turnip approx half a turnip
Add 400ml of boiling water and the stock cube. Give everything a good mix.
1 Vegetable stock cube
Add the tin of tomatoes, tomato paste, precooked Puy Lentils and frozen peas. Mix together and simmer on a medium heat for about 10 mins until the carrots and sweet have softened.
250 g packet of precooked Puy Green lentils, 400 g tin chopped tomatoes, 1 tablespoon tomato paste., 75 g Frozen or fresh Peas.
Peel the potatoes and cut them into approx 2 cm chunks. Place them into a pan of simmering salted water and cook for approx 20 or until tender. Drain them well, season to taste, add the butter and milk and mash until smooth.
1.5 kilo Potatoes approx 900g when peeled, 20 g butter, 2 tablespoons milk, Salt and Pepper to taste
Preheat the oven to 180c deg Fan assisted oven
If you have a large amount of liquid, this could spill over into the oven during baking. Using a large slotted spoon, scoop the mixture into the baking dish leaving some of the liquid in the pan. This can be heated later when ready to serve with the Cottage Pie. Spread the mash evenly over the top of the vegetable mix.
Bake for 20 - 30 minutes or until the top is golden and the juices are bubbling around the sides.
Serve with the remaining juices from the pan.

Notes

To make this Veg Cottage Pie meal go further and serve more people, serve with more fresh green vegetables such as broccoli.
Prepare the Swede, Carrots and Leeks ahead of time, but not the potatoes, as these will oxidise and go black. To prevent this, place the potatoes in a bowl of water, completely covering them until you are ready to cook.
Once the Lentil Cottage Pie has cooled completely, wrap it well in baking parchment or freezer bags before placing it in the freezer. Ensure to cook through completely before serving.
Follow the recipe for making the Vegetable and Lentil Mixture and place it in the fridge until you are ready to cook the next day. Or store in a suitable container and freeze.

Nutrition