Vegetarian Cottage Pie

    1 hour 5 minutes

    When my vegetarian friends come around I fall back to this dish which is always well received. You can make the day before then store in the fridge, I find this makes it hold together much better when serving.


    Northern Territory, Australia
    15 people made this

    Serves: 6 

    • 400ml vegetable stock
    • 200ml water
    • 1 cup lentils
    • 4 cloves garlic, crushed
    • 2 parsnips, diced
    • 4 carrots, diced
    • 4 onions, diced
    • 1 (400g) tin of diced tomatoes
    • 2 tablespoons tomato paste
    • 4 potatoes, peeled and diced
    • 3 tablespoons butter
    • 1 sprig fresh thyme
    • 60ml milk
    • 180g grated cheddar cheese

    Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

    1. In a large saucepan add the stock, water and lentils. Bring to a boil then reduce to a simmer for 20 minutes.
    2. Add parsnip, carrot and onion, return to a boil then reduce to a simmer for 10 to 15 minutes or until the vegetables and lentils are soft.
    3. Remove the saucepan from the heat and stir in the tinned tomatoes and tomato paste.
    4. Meanwhile put the potatoes on to boil and when soft mash with the butter, salt and thyme. Whisk in the milk until light and fluffy then add 1 cup of the cheese.
    5. In a baking dish pour the lentil mixture then top with a layer of mashed potato.
    6. Bake in a 180 degree C oven until warmed through, sprinkle with remaining cheese then serve.

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    Reviews in English (3)


    I'm generallynot a vegetarian follower - more like meat and potatoes!!- but having a vegan friend to dinner I tried this recipe out and was so impressed with the texture and flavour and my guest was totally delighted with the dish! This will feature on m cooklist now. One point, I will use double the lentils and add a good measure of grated tasty cheese to the spuds next time. thanks for the great dish!  -  27 Apr 2012


    Awesome recipe - I need to watch sodium so I added garlic to the pie & some herbs & did my mash with unsalted butter & just pepper for seasoning - and it worked a treat. I did add a 2nd can of lentils & doubled the tomatoes to make enough filling for 2 big meals. Frozen one pie for next time  -  21 Apr 2014


    This is a great dish, garlic is missing in the method so I just added it in with the vegetables  -  28 Apr 2013