Curried lentil cottage pie

A fragrant twist on an old classic.

  • 1 hr 25 mins cooking
  • Serves 4
  • Print
You'll love this vegetarian cottage pie with curried lentils, from it's vegie-packed base to it's crunchy sweet potato topping.


Curried lentil cottage pie
  • 1 cup (200g) dried French-style green lentils
  • 2 tablespoons olive oil
  • 1 large red onion (300g), chopped finely
  • 2 cloves garlic, chopped
  • 2 teaspoons curry powder
  • 1 teaspoon black mustard seeds
  • 1 teaspoon ground cinnamon
  • 1 medium carrot (120g), chopped
  • 1 celery stalk (150g), trimmed, chopped
  • 1 medium red capsicum (bell pepper) (200g), chopped
  • 2 medium zucchini (240g), sliced
  • 200 grams cauliflower, cut into florets
  • 800 grams canned chopped tomatoes
  • 1 cup (250ml) water
  • 2 tablespoons currants
  • 800 grams kumara (orange sweet potato), chopped coarsely
  • ½ cup (40g) finely grated parmesan
  • 1 cup (125g) coarsely grated gruyère cheese


  • 1
    Cook lentils in a medium saucepan of boiling water for 10 minutes or until just tender (do not overcook or they will be mushy). Drain.
  • 2
    Heat oil in a large saucepan over medium heat; cook onion, stirring, for 10 minutes or until soft and golden. Add garlic and spices; cook, stirring, for 1 minute or until fragrant. Add carrot, celery, capsicum, zucchini, cauliflower, tomatoes, the water and currants; bring to the boil. Reduce heat to low; cook, covered, for 30 minutes or until sauce thickens. Stir in lentils.
  • 3
    Meanwhile, boil, steam and microwave kumara until soft; drain. Mash until smooth; stir through half the combined cheeses.
  • 4
    Preheat oven to 200°C.
  • 5
    Spoon lentil mixture into a 20cm x 30cm (8-inch x 12-inch) oval ovenproof dish. Top with kumara mash, sprinkle with remaining combined cheeses. Bake pie for 20 minutes or until golden brown and bubbling.


Don't overcook lentils in step 1 as they will continue to cook when baked.

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