Lentil Cottage Pie Recipe
Hearty lentil cottage pie topped with golden, creamy mashed potatoes. The ultimate vegetarian comfort food for cozy evenings.
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Why I Love Making Lentil Cottage Pie
There’s just something about pulling a bubbling, golden lentil cottage pie out of the oven that makes my evening instantly better. It fills the kitchen with a warm, savory aroma that signals good things ahead. No matter how my day’s been, this dish always delivers comfort in each spoonful.
What I really appreciate is the no-fuss assembly. Most of the work happens in one pot, and I can improvise with whatever veggies I have left in the fridge—ideal for stretching groceries and reducing waste. Plus, it's nutritious, filling, and provides that stick-to-your-ribs satisfaction.
Some tweaks I highly recommend:
- experiment with adding mushrooms for earthiness
- top with a sprinkle of cheese or nutritional yeast if you want a more savory finish
- swirl a little brown mustard into the mashed potatoes for a zingy lift
This pie is the very definition of cozy food for me. It’s a classic you can keep coming back to—straightforward, nourishing, and always welcome at my table.
Lentil Cottage Pie
Hearty lentil and vegetable stew layered under creamy mashed potatoes, baked until golden for a cozy comfort food classic.
Ingredients
Instructions
- 1
In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
- 2
In a large skillet, heat olive oil over medium heat. Add chopped onion, carrots, and garlic. Sauté until vegetables are softened (about 5-7 minutes).
- 3
Stir in the cooked lentils, tomato paste, peas, thyme, rosemary, salt, and pepper. Cook for another 5 minutes until heated through.
- 4
Transfer the lentil mixture to a baking dish and spread the mashed potatoes evenly on top.
- 5
Preheat the oven to 400°F (200°C) and bake for 20-25 minutes until the top is golden brown.
- 6
Let the pie cool for a few minutes before serving. Enjoy warm.
Notes
For a vegan version, prepare mashed potatoes with plant-based milk and butter.
Add your favorite vegetables like mushrooms or bell peppers for variety.
Ensure vegetable broth is gluten-free, if necessary.
Can be prepared ahead and refrigerated before baking.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 350
Frequently Asked Questions About This Recipe
Yes, you can prepare the pie a day in advance. Assemble and chill in the refrigerator before baking. When ready, bake as directed, adding a few minutes to ensure it’s heated through.
Absolutely. Let the pie cool completely, then cover and freeze. To serve, thaw in the fridge overnight and bake until hot throughout.
The recipe is vegan if you use dairy-free mashed potatoes—simply substitute plant-based milk and butter for the potato topping.
Definitely. Mushrooms, bell peppers, corn, and zucchini are great additions to personalize the filling to your taste.
This recipe is naturally gluten-free as long as your vegetable broth and all other ingredients are gluten-free—always check labels to be sure.
