Vegan Lentil Cottage Pie

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This is an old favourite of mine that I’ve been making for years. It’s not very pretty, but it sure is delicious!
Note: This recipe is fine to make and eat right away but is INCREDIBLE when made 24 hours before hand and left in the fridge overnight to let the flavors really mesh.

Lentil Cottage Pie


800g potatoes
40g vegan butter
1 medium onion leek, chopped finely
1 clove garlic, crushed
100g button mushrooms, quartered
415g can of crushed tomatoes
1 cup vegetable stock
1 cup water
2 tablespoons tomato paste
1/3 cup dry red wine
2/3 cup red lentils
2 medium carrots, chopped finely
1 small red chili, chopped finely
1/2 cup frozen peas, thawed
1/3 cup coarsely chopped fresh flat leaf parsley
Salt and Pepper to taste

Preheat oven to 180 degrees.

Boil, steam or microwave potatoes until tender. Drain and mash in a large bowl with half the butter.

Melt remaining butter in medium saucepan. Cook leek and garlic, stirring until leek is soft. Add mushrooms and chili, cook for 2 minutes. Add undrained tomatoes, vegetable stock, water, tomato paste, wine, lentils and carrot. Bring to the boil, reduce heat and simmer, uncovered for 20 minutes, stirring occasionally.

Add peas, parsley, salt and pepper, cook, uncovered for 20 minutes. Stand pie for 10 minutes before serving.
NOTE: If you’re not concerned about keeping this dish vegan, you can stir 1/2 cup of finely grated parmesan cheese into the potato mash.













2 Responses so far »

  1. 1

    I am SO hungry staring at this……..

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