Lentil cottage pie

This vegetarian version of the old British classic is every bit as hearty as its meaty cousin. Lentil cottage pie is the perfect option when you're after something meat-free, but substantial.

  • 1 hr 30 mins cooking
  • Serves 4
  • Print


Lentil cottage pie
  • 4 medium_piece potatoes (800g), chopped coarsely
  • 1/2 cup (125ml) milk, warmed
  • 4 green onions, chopped finely
  • 1/2 cup (100g) french-style green lentils
  • 1 tablespoon olive oil
  • 1 large_piece brown onion (200g), chopped finely
  • 1 medium_piece red capsicum (200g), chopped coarsely
  • 2 medium_piece zucchini (240g), chopped coarsely
  • 1 medium_piece eggplant (300g), chopped coarsely
  • 2 clove garlic, crushed
  • 410 gram can crushed tomatoes


Lentil cottage pie
  • 1
    Boil, steam or microwave potato until tender; drain. Mash potato in large bowl with milk and green onion until smooth.
  • 2
    Meanwhile, cook lentils in small pan of boiling water until just tender; drain. Rinse; drain.
  • 3
    Preheat oven to 200°C/180°C fan-forced.
  • 4
    Heat oil in medium pan; cook brown onion, capsicum, zucchini, eggplant and garlic, stirring, until vegetables soften. Add undrained tomatoes and lentils; bring to the boil. Simmer, uncovered, about 10 minutes or until mixture thickens. Season to taste.
  • 5
    Spoon mixture into oiled shallow 2.5-litre (10-cup) baking dish; top with potato mixture. Bake 30 minutes or until top browns lightly.

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