Recipe0
← Back to recipes

Lentil and Mushroom Cottage Pie with Cheesy Mash Top and Peas

Our Lentil and Mushroom Cottage Pie is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

View recipe source
Veggie Under 650 calories
Prep: 40 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 1 carrot
  • 120 gr sliced mushrooms
  • 450 gr potatoes
  • 2 garlic cloves
  • 1 carton lentils
  • 30 gr mature cheddar cheese
  • 0.5 cartons finely chopped tomatoes
  • 15 gr mushroom broth paste
  • 28 gr red wine stock paste
  • 1 sachet dried rosemary
  • 120 gr peas
  • 1 tsp sugar
  • 50 ml water
  • 30 gr butter
  • 2 carrots
  • 180 gr sliced mushrooms
  • 700 gr potatoes
  • 3 garlic cloves
  • 1.5 carton lentils
  • 40 gr mature cheddar cheese
  • 0.75 cartons finely chopped tomatoes
  • 22.5 gr mushroom broth paste
  • 42 gr red wine stock paste
  • 2 sachets dried rosemary
  • 240 gr peas
  • 1.5 tsp sugar
  • 75 ml water
  • 45 gr butter
  • 2 carrots
  • 240 gr sliced mushrooms
  • 900 gr potatoes
  • 4 garlic cloves
  • 2 cartons lentils
  • 60 gr mature cheddar cheese
  • 1 carton finely chopped tomatoes
  • 30 gr mushroom broth paste
  • 56 gr red wine stock paste
  • 2 sachets dried rosemary
  • 240 gr peas
  • 2 tsp sugar
  • 100 ml water
  • 60 gr butter

Instructions

  1. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. 
    Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. 
    Roughly chop the sliced mushrooms. Chop the potatoes into 2cm chunks (peel first if you prefer).
    When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. 
  2. Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the chopped carrot and stir-fry for 3-4 mins. 
    Add the mushrooms to the pan and season with salt and pepper. Fry, stirring occasionally, until the veg is softened, 5-6 mins.
    In the meantime, peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. Grate the cheese.
    Once the veg has softened, add the garlic and cook for 1 min. 
  3. Add the chopped tomatoes (see ingredients for amount), mushroom broth paste, red wine stock paste, dried rosemary, sugar and water (see pantry for both amounts) to the pan.
    Bring to the boil, then stir through the lentils. Lower the heat and simmer until thickened, 4-5 mins. 
  4. Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
    Add half the butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth. Season with salt. 
    Preheat your grill to high.
  5. Once the pie filling has thickened, taste and season with salt and pepper if needed. Transfer to an appropriately sized ovenproof dish. 
    Top with an even layer of mash and sprinkle over the cheese.
    Grill until the cheese is bubbling and golden, 5-6 mins.
  6. Meanwhile, clean the (now empty) frying pan and pop back on medium heat with the remaining butter. 
    Once melted, add the peas and stir until piping hot, 2-3 mins. Season with salt and pepper, then remove from the heat.
    When the pie is ready, serve on plates with the buttery peas alongside. 
    Enjoy!