Lentil Cottage Pie

Lentil Cottage Pie - Kitsunetsuki Kitchen

I’m a big fan of anything that combines mash potato and loads of veg–and nothing says ULTIMATE COMFORT FOOD like cottage pie. This one is inspired by a recipe from Sarah Brown’s Complete Vegetarian Cookbook, which has a lot of good vegetarian basics and was the first veggie cookbook I ever owned! (my Dad bought it for me when I left home)

To get the mash topping right you’ll want it not too creamy, not too dry, nice and flavourful – to get the filling right, you’ll want a decent amount of soy sauce and a good variety of veg. I think leek and red pepper are the main players here, but you should feel free to experiment around the base of lentils, tomato and onion. I’d recommend serving with a side of whatever greens you have lying around that need using up: sprouts, cabbage, brocolli…

These amounts should make 4 generous portions, and it’d stretch to 6 if you’ve got lots of veg on the side or are feeding kids, but for a group of 8 I’d double up all the amounts (you might need to use two dishes for that!).

Lentil Cottage Pie - Kitsunetsuki Kitchen

You’ll need:

200-250g (green) lentils
1 med-large onion, chopped
2 large garlic cloves, minced
1 med-large leek, chopped
200g carrots, chopped
1 red bell pepper, chopped
1 tin chopped tomatoes
1.5 tbsp light soy sauce
0.5 tbsp dark soy sauce
2 tsp thyme
2 tsp parsley
400-500g potatoes, peeled & chopped,
20g veg butter (suggested)
50ml almond milk (suggested)
2 tsp wholegrain mustard (suggested)
oil of choice (olive/rapeseed/whatever)
salt & pepper

Lentil Cottage Pie - Kitsunetsuki Kitchen


1) If you’ve got dry lentils, simmer them in slightly salted water for half an hour.
2) In a large pan on a low heat, heat a dollop of oil and slowly fry the onion until soft.
3) Add the garlic and leek, followed by the carrots and pepper. Stir, cover and keep on a low heat for approx 15 minutes.
4) Add the lentils, tin of tomatoes, soy sauce and herbs. Simmer for a further 10-15 minutes.
5) Meanwhile, boil the potatoes (for approx 15 minutes).
6) Season the lentil mix to taste, and spoon into the bottom of a large oven-proof dish.
7) Mash the potato & add in as much butter & milk as you want – I’ve suggested 20g + 50ml. I’d also recommend a couple of tsps of mustard for a bit of a kick – or as much as you like!
8) Spread the mash evenly on top of the lentil mix, and pop under the grill until golden/crispy on top.

Lentil Cottage Pie - Kitsunetsuki Kitchen

Lentil Cottage Pie - Kitsunetsuki Kitchen

3 Responses to “Lentil Cottage Pie”
  1. This pie looks FANTASTIC! Great work on the recipe and the photography!

Check out what others are saying...
  1. […] to make a roux, whisk in almond milk incrementally and then season). It’s pretty similar to my lentil cottage pie, so if you like it, go make […]

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