Dinner
Lentil & Vegetable Cottage Pie
Gluten Free
Dairy Free
Vegetarian
Vegan-Friendly
High Fibre
Nutrient dense
Refined sugar free
⏱ 55 min total
🍴 Serves 4
A comforting plant-based cottage pie with green lentils, carrots and celery under a fluffy potato topping.
Lentils provide fibre and plant protein, while carrots and celery add further plant variety. Potatoes provide carbohydrate and fibre, particularly when some of the skin is retained.
Method
- 1 Preheat the oven to 190°C.
- 2 Boil the potatoes in a pan of water until tender, about 15–20 minutes, then drain well and mash with the plant-based milk until smooth.
- 3 Meanwhile, heat the olive oil in a large frying pan over medium heat and cook the carrots and celery for 7–8 minutes, stirring occasionally, until softened.
- 4 Add the tomato purée and cook for 1 minute, stirring constantly — this brief cooking takes the raw edge off the purée.
- 5 Stir in the lentils, chopped tomatoes, stock and thyme and simmer for 10–12 minutes, until the sauce has thickened.
- 6 Transfer the lentil mixture to a baking dish and spread the mashed potato evenly over the top, right to the edges.
- 7 Bake for approximately 20 minutes until the top is golden and the filling is bubbling at the edges.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.