Introducing a comforting Lentil Cottage Pie that’s simple to make, gluten-free and vegan-friendly. This hearty dish has a satisfying, meaty texture from the lentils and makes a reliable, family-friendly weeknight dinner you’ll return to again and again.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Lentil Cottage Pie
- Substitutions
- Variations
- How to make Lentil Cottage Pie
- Leftovers
- Recipe FAQs
- Lentil Cottage Pie Recipe
Why this recipe works
This vegetarian cottage pie is warming, straightforward, and full of flavour. It’s ideal for cooler months and makes a generous family meal. The lentils give a satisfying “meaty” bite while remaining plant-based, and you can adapt the vegetables to whatever you have on hand.
The recipe is versatile and forgiving: swap in different veg, adjust seasonings, or add a little heat if you prefer. It’s more rewarding than a ready meal and perfect for sharing at the dinner table.
Ingredients to make Lentil Cottage Pie
Potato Mash
- Potatoes – make a simple, creamy mash to top the pie.
- Vegan butter – adds creaminess and flavour to the mash.
- Milk – use vegan milk for a dairy-free version or any milk you prefer.
- Salt and pepper – to season.
Lentil Pie
- Olive oil – for cooking the vegetables.
- Carrots – chopped for texture and sweetness.
- Sweetcorn – drained if canned.
- Frozen peas – add straight from frozen.
- Red onion – roughly chopped.
- Garlic – crushed or finely chopped.
- Dried oregano – earthy herb flavour.
- Bay leaves – subtle aroma.
- Vegetable gravy granules – check gluten-free if needed.
- Tamari – a gluten-free soy sauce alternative.
- Chopped tomatoes – a tin of tomatoes adds body.
- Cooked lentils – canned lentils are a great meat substitute.
See recipe card below for exact quantities.
Substitutions
- Potatoes – try mashed parsnips or sweet potatoes instead.
- Vegan butter – regular butter or olive oil can be used.
- Vegetables – use whatever vegetables you have available.
- Tamari – swap for soy sauce or liquid aminos if preferred.
Variations
- Spicy – add chilli powder and cumin for a warming kick.
- Deluxe – top with grated cheese or fresh herbs and grill briefly for a golden finish.
- Kid friendly – let children pick vegetables and top the mash with a little cheese to encourage picky eaters.
How to make Lentil Cottage Pie
Step 1: Preheat the oven to 200°C. Roughly chop the potatoes and add to boiling water; cook until tender, about 12 minutes.
Step 2: Finely dice the onion, garlic and carrots.
Step 3: Heat a glug of olive oil in a large pot. Add onion, garlic, carrots, dried oregano and bay leaves, frying until softened.
Step 4: Stir in peas, sweetcorn, tamari, gravy granules, drained lentils and chopped tomatoes. Cook for about 5 minutes to develop flavour.
Step 5: Drain the potatoes, return them to the pot and mash with butter, milk and a good pinch of salt and pepper until roughly smooth.
Step 6: Spoon the lentil mixture into a large baking dish, spread the mash on top and bake at 200°C for 30 minutes until bubbling and the top is lightly golden.
Leftovers
Store leftovers in an airtight container in the fridge for up to two days. The dish freezes well before or after baking—defrost fully before reheating and extend baking time if cooking from frozen.
Recipe FAQs
Traditional cottage pie is made with minced meat and vegetables topped with mashed potato. This version swaps meat for lentils to keep it plant-based while retaining the classic cottage pie feel.
Yes. Freeze in an airtight container for up to three months. If frozen before baking, increase the cooking time; if frozen after baking, thaw in the fridge before reheating.
Absolutely. Lentils are a great substitute for meat in cottage pie and give the dish a satisfying texture and protein boost.
Yes. It’s packed with vegetables and plant protein from lentils, making it a nutritious, balanced meal.
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Lentil Cottage Pie
Ingredients
Mashed Potato
- 750 g white potatoes, roughly chopped
- 3 tbsp vegan butter
- 50 ml milk, (I used vegan)
Lentil Pie
- 1 red onion, roughly diced
- 3 carrots , chopped
- 1 can sweetcorn
- 1 cup frozen peas
- 2 garlic cloves, crushed
- 1 tbsp dried oregano
- 3 bay leaves
- 2 tbsp vegetable gravy granules
- 2 tbsp tamari
- 1 400g tin chopped tomatoes
- 2x 400g cans of cooked lentils, drained & rinsed
Instructions
-
Preheat your oven to 200°C. Roughly chop the potatoes (no need to peel) and boil for about 12 minutes until tender.
-
Finely dice the onion, garlic and carrots.
-
Heat a large pot with a glug of olive oil. Add onion, garlic, carrots, oregano and bay leaves and fry until softened.
-
Add peas, sweetcorn, tamari, gravy granules, drained lentils and chopped tomatoes. Cook for about 5 minutes to develop the flavours.
-
Drain the potatoes and return to the pot with butter, milk and a generous pinch of salt and pepper. Roughly mash.
-
Transfer the lentil mixture into a baking dish, top with the mashed potatoes and bake at 200°C for 30 minutes.
Notes
Substitutions & Variations: See the sections above for alternatives.
To Store: Keep in an airtight container in the fridge for up to 2 days. Reheat until piping hot on the stove, in the microwave or in the oven.
To Freeze: Freeze for up to three months in an airtight container. Defrost before reheating.
Tip 1: If using a larger dish you may need more mash to cover the top.
Tip 2: Prepare and chop the vegetables ahead of time to streamline cooking.
Tip 3: Swap lentils for beef if you prefer a non-vegan version, or add tofu for extra protein.
Nutrition
