Lentil cottage pie
You won’t find meat in this pie, but you will find flavour
You won’t find meat in this cottage pie, but you will find plenty of flavour from all the fresh veggies and lentils – not to mention the crisp potato topping! Using canned brown lentils makes this dish super affordable, as well as a nutrition powerhouse. Lentils are high in dietary fibre, iron and B group vitamins, and are an excellent substitute for mince.
By swapping the classic potato mash topping for a crisp potato top, we’ve also cut down on cooking time, so rumbling tummies will be satisfied faster.
Serves: 4
Prep time: 15 mins
Cook time: 45 mins
Related: Vegetarian pad Thai rice
Ingredients
2 tbsp extra virgin olive oil
1 brown onion, finely diced
3 garlic cloves, crushed
3 celery stalks, finely diced
1 carrot, finely diced
1 cup mushrooms, finely diced
2 x 400g cans lentils, drained
400g can diced tomatoes
2 cups low-salt vegetable stock
2 tsp dried Italian herbs
3 tbsp Worcestershire sauce
2 potatoes, thinly sliced
½ cup shaved parmesan cheese
1 cup steamed green peas, to serve
Method
1 Pre-heat oven to 200°C/180°C (fan forced).
2 Heat oil over medium heat in a heavy-based oven-safe 4L (16 cup) pot. Add onion and garlic, cook for 3 minutes or until translucent.
3 Add celery, carrot and mushrooms to the pot and cook for a further 5 minutes. Add lentils, tomatoes, stock, herbs and Worcestershire sauce to the pot. Bring to a simmer and then reduce heat to low, simmer for 20 minutes, or until the mixture has thickened.
4 Remove dish from heat and place potato pieces on top of the mixture. Sprinkle with parmesan and then place in the oven for 15 minutes or until potato has cooked.
5 Remove from oven and allow to cool slightly before serving. Serve with steamed green peas.
Want to make it dairy-free and vegan? Substitute the parmesan cheese for nutritional yeast.
Allergy information: Gluten-free, nut-free, vegetarian suitable.
Leftover guidelines: Leftover cottage pie can be stored in an airtight container in the fridge for up to three days. To freeze, allow dish to cool completely before placing in an airtight container. This dish can also be frozen for a maximum of three months. To thaw, place in the fridge overnight.
For more leftover storage tips and advice, check out our article, How long can I store leftovers in the fridge?
Looking for more delicious, healthy recipes? We’ve partnered with nutritionists and dietitians to create an exclusive range of meal ideas. Check out our dedicated recipe page for more.
| Nutritional Info | Serve |
|---|---|
| Energy | 1665kJ kilojoules or 398 calories |
| Fat Total | 15.6g |
| Protein | 20.0g |
| Saturated Fat | 5.6g |
| Carbohydrates Total | 38.7g |
| Sodium | 845mg |
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Dietitian Rachel Scoular
Rachel Scoular is a leading Australian APD Dietitian and Nutritionist with a wealth of experience in the food industry and media. Rachel is passionate about helping people look and feel their best and she is motivated to always equip and empower individuals with quality nutrition advice. Find out more at www.rachelscoular.com