Dinner
Lentil & Vegetable Cottage Pie
Dairy-Free
Gluten-Free
High Fibre
Vegan-Friendly
⏱ 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.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 2 × 400 g tins green lentils, drained and rinsed
- 750 g potatoes, chopped
- 2 carrots, diced
- 2 celery sticks, diced
- 1 tbsp olive oil
- 1 tbsp tomato purée
- 400 g chopped tomatoes
- 200 ml low-salt vegetable stock
- 1 tsp dried thyme
- 3 tbsp unsweetened plant-based milk
- Black pepper, to taste
Method
- 1 Preheat the oven to 190°C.
- 2 Boil the potatoes until tender, then drain and mash with the plant-based milk.
- 3 Heat the olive oil in a large frying pan and cook the carrots and celery for 7–8 minutes.
- 4 Add the tomato purée and cook for 1 minute.
- 5 Stir in the lentils, chopped tomatoes, stock and thyme and simmer for 10–12 minutes.
- 6 Transfer to a baking dish and spread the mashed potato evenly over the top.
- 7 Bake for approximately 20 minutes until golden and bubbling.
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 healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.