Description
Hearty vegetarian cottage pie blends rich lentil goodness with creamy mashed potato perfection. Comforting layers of savory vegetables and protein-packed legumes create a satisfying meal you’ll crave during chilly evenings.
Ingredients
Scale
Main Vegetables:
- 2 onions, coarsely chopped
- 2 carrots, chopped into about 1 centimeters (2 inches) cubes
- 200 grams Swedish, chopped into about 1 centimeters (2 inches) cubes
- 400 grams plum tomatoes
- 85 grams fresh spinach, chopped
- 900 grams smooth potatoes, peeled and cut into large chunks, about 5 centimeters
Proteins and Seasonings:
- 125 grams dried red lentils
- 1 tablespoon sun-dried tomato paste
- 350 milliliters vegetable stock
- Salt and freshly ground black pepper
Dairy and Finishing Ingredients:
- 3 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 30 grams butter
- 5 tablespoons full-fat or semi-skimmed milk
- 140 grams mature Cheddar cheese, coarsely grated
Instructions
- Warm oil in a large skillet and gently caramelize onions and garlic until translucent and fragrant.
- Incorporate diced swede and carrots, sautéing for approximately 3 minutes to develop initial flavors and soften vegetables.
- Pour in lentils, chopped tomatoes, concentrated tomato paste, and vegetable stock, then reduce heat and simmer with lid covered for 35-40 minutes until lentils are tender and liquid reduces.
- Fold fresh spinach into the mixture, allowing it to wilt naturally, then season with salt and pepper to enhance overall taste profile.
- Allow filling to cool completely while preparing potato topping, ensuring structural integrity when layering.
- Boil potatoes in salted water until fork-tender, approximately 15-20 minutes, then drain thoroughly.
- Mash potatoes with creamy butter, smooth milk, and grated cheese, creating a rich and velvety topping.
- Transfer cooled vegetable and lentil mixture into a baking dish, spreading evenly across the base.
- Carefully spread mashed potato mixture over filling, creating decorative peaks and valleys with a fork.
- Sprinkle remaining cheese on top for additional golden, crispy layer.
- Bake in preheated oven at 200°C (fan 180°C / 400°F) for 30-40 minutes until top becomes golden brown and filling bubbles around edges.
Notes
- Swap meat for hearty lentils, creating a protein-packed vegetarian version that’s both nutritious and satisfying.
- Consider using sweet potato mash for added nutrition and a slightly sweeter top layer that caramelizes beautifully.
- Enhance the umami flavor by adding a splash of soy sauce or a sprinkle of nutritional yeast to the lentil mixture for deeper complexity.
- Prep ingredients in advance to make the cooking process smoother and more relaxed, perfect for busy weeknights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 65-80 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 473 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 47 g
- Fiber: 9 g
- Protein: 22 g
- Cholesterol: 38 mg