Vegetarian Cottage Pie with Lentil and Root Vegetable Filling

A hearty and flavorful vegetarian cottage pie featuring a lentil and root vegetable filling topped with creamy mashed sweet potatoes.

Prep Time

20 minutes

Total Time

60 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.12/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Vegetarian

Mood:

Comfort Food

Ingredients

Servings

1kgSweet Potatoes(peeled and cubed)

£1.50

2tablespoonsOlive Oil

£0.15

1largeOnion(diced)

£0.30

2mediumCarrots(diced)

£0.20

2stalksCelery(diced)

£0.40

3clovesGarlic(minced)

£0.15

1cupBrown or Green Lentils(rinsed)

£0.50

4cupsVegetable Broth(low sodium)

£0.60

2tablespoonsTomato Paste

£0.10

1teaspoonDried Thyme

£0.05

0.5teaspoonDried Rosemary

£0.05

1 Bay Leaf

£0.05

1tablespoonWorcestershire Sauce (Vegetarian)(Optional, check label to ensure vegetarian/vegan)

£0.10

0.5teaspoonSalt(or to taste)

0.3teaspoonBlack Pepper(or to taste)

£0.05

2tablespoonsButter(or olive oil for dairy-free)

£0.15

0.3cupMilk or Plant-Based Milk(or more, as needed)

£0.10

PinchNutmeg(freshly grated (optional))

£0.05

Total Cost

£4.50

£1.12 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Place cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well and set aside.
3.
While sweet potatoes are cooking, heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
4.
Add garlic and cook for 1 minute more, until fragrant.
5.
Stir in lentils, vegetable broth, tomato paste, thyme, rosemary, bay leaf, vegetarian Worcestershire sauce (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until lentils are tender and the sauce has thickened.
6.
Remove bay leaf.
7.
While the lentils are simmering, mash the cooked sweet potatoes with butter and milk (or plant-based milk) until smooth and creamy. Season with salt, pepper, and a pinch of nutmeg (if using).
8.
Pour the lentil and vegetable filling into a baking dish. Top with the mashed sweet potatoes, spreading evenly.
9.
Bake for 20-25 minutes, or until the sweet potato topping is lightly golden brown and the filling is bubbly.
10.
Let cool for a few minutes before serving.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (550g)

550 kcal / 2301 kJ

Carbs

75g

29% of RDA

Fat

20g

29% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

20 g

67% of RDA

Sugar

20 g

22% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Feel free to add other vegetables to the filling, such as mushrooms, peas, or corn.

For a richer flavor, use red wine instead of some of the vegetable broth.

You can make the lentil filling ahead of time and store it in the refrigerator for up to 3 days.

To get a crispy topping, broil the cottage pie for the last few minutes of baking, watching carefully to prevent burning.

Cooking Equipment

Oven

Stove

Large Skillet or Dutch Oven

Large Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

Feel free to add other vegetables to the filling, such as mushrooms, peas, or corn.

For a richer flavor, use red wine instead of some of the vegetable broth.

You can make the lentil filling ahead of time and store it in the refrigerator for up to 3 days.

To get a crispy topping, broil the cottage pie for the last few minutes of baking, watching carefully to prevent burning.

Vegetarian Cottage Pie with Lentil and Root Vegetable Filling

Ingredients

Instructions