Lentil Cottage Pie with Cheesy Topping

Lentil Cottage Pie

  • Author: Louise
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 60 mins
  • Yield: 4-6


A healthy vegetarian cottage pie made with lentils and a rich tomato base, topped with grated cheese and mash potato and more cheese, and then grilled to perfection. Quick and easy to make and perfect for a Meatless Monday meal.


  • 6 TBS butter – 3 tbs for the filling and 3 tbs for the mash potatoes
  • 1 onion finely sliced
  • 2 medium carrots, finely grated
  • 3 spring onions, finely chopped
  • 5 small garlic cloves, crushed
  • 1 x 50g sachet tomato paste
  • 1/2 cup tomato puree
  • 1 can Italian tomatoes (diced)
  • 1 tsp dried sweet basil
  • 1 tsp dried thyme
  • 1 tsp sugar
  • salt and pepper, to taste
  • 1 cup lentils (I used tinned lentils that were rinsed and drained)
  • 1/2 cup vegetable stock or red wine
  • 1 1/2 cups cheddar cheese, grated
  • 5 medium potatoes, peeled and cut into quarters
  • 3 tbs milk


  1. Heat the butter in a medium-sized pan and sautée the onions until soft and translucent.
  2. Add the garlic and cook for a minute – be careful not to burn the garlic
  3. Add the carrots and spring onions and cook until softened – roughly 10 minutes
  4. Stir in the herbs and tomato paste and cook for 1-2 minutes
  5. Add in the puree, canned tomatoes, sugar, lentils and stock (or wine!) and allow to simmer for 15-20 minutes until the liquid has reduced into a beautiful tomato sauce. Add salt and pepper to taste and then set aside.
  6. In the meantime, prepare the mashed potato – boil the peeled potatoes until soft, drain the water, mash the potatoes and add 3 TBS butter and 3 TBS milk and mix well.
  7. Pour the lentil filling into a medium-sized baking dish and sprinkle with 1 cup of grated cheese.
  8. Now add the mashed potato and smooth it over to cover the lentil filling
  9. Sprinkle with the remaining 1/2 cup cheddar cheese
  10. Grill until the cheese has melted and browned slightly, 5-10 minutes.