What are the main ingredients in Lentil Cottage Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Butter (optional)

What is the nutritional information of Lentil Cottage Pie?

Calories: 776, Carbs: 148 grams, Fat: grams, Protein: 39.8 grams, Sugar: 38 grams, Salt: 1497 grams

How do I prepare Lentil Cottage Pie?

MOREISH MUSHROOMS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. CLASSIC FILLING: Add the cooked chopped tomato, the veggie stock mix, the thyme sprigs, and 200ml of water. Bring to the boil. Reduce the heat and simmer until thickened, 10-15 minutes (stirring occasionally). In the final 2-3 minutes, stir through the rinsed lentils, the peas, the cooked mushrooms, a sweetener, and seasoning. Remove the thyme sprigs and discard. THE FINAL WAIT: Spoon the lentil & veggie mixture into an ovenproof dish. Evenly spread the potato & carrot mash over the top. Bake in the hot oven until the mash is golden, 7-8 minutes. DELISH!: Dish up a generous helping of the veggie lentil cottage pie. Sprinkle over the picked thyme. Dig in, Chef! TWO-IN-ONE MASH: Preheat the oven to 200°C. Place the potato pieces and the bigger carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. SAUCE BASE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion and the finely diced carrot until slightly softened, 4-5 minutes (shifting occasionally). Add the tomato base and the white wine, and fry until a thick sauce, 1-2 minutes (shifting constantly).

What should be prepared from my kitchen to make Lentil Cottage Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Butter (optional)

Lentil Cottage Pie

Name: Lentil Cottage Pie
Prep time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Milk (optional); Butter (optional)

Looking for a hearty and satisfying meal? Try our veggie cottage pie, featuring a comforting mix of lentils, mushrooms, carrots and peas, all simmered in a rich tomato-based sauce and topped with a creamy potato & carrot mash. It’s guaranteed to hit the spot, Chef!

Lentil Cottage Pie

with potato-carrot mash, mushrooms & fresh thyme

Hands on Time: 35 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Button Mushrooms
Carrot
Cooked Chopped Tomato
Fresh Thyme
Onion
Onions
Peas
Potato
Tinned Lentils
Tomato Base
Veggie Stock Mix
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Milk (optional)
Butter (optional)

Serves 1

TWO-IN-ONE MASH
Preheat the oven to 200°C. Place the potato pieces and the bigger carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MOREISH MUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
SAUCE BASE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion and the finely diced carrot until slightly softened, 4-5 minutes (shifting occasionally). Add the tomato base and the white wine, and fry until a thick sauce, 1-2 minutes (shifting constantly).
CLASSIC FILLING
Add the cooked chopped tomato, the veggie stock mix, the thyme sprigs, and 100ml of water. Bring to the boil. Reduce the heat and simmer until thickened, 10-15 minutes (stirring occasionally). In the final 2-3 minutes, stir through the rinsed lentils, the peas, the cooked mushrooms, a sweetener, and seasoning. Remove the thyme sprigs and discard.
THE FINAL WAIT
Spoon the lentil & veggie mixture into an ovenproof dish. Evenly spread the potato & carrot mash over the top. Bake in the hot oven until the mash is golden, 7-8 minutes.
DELISH!
Dish up a generous helping of the veggie lentil cottage pie. Sprinkle over the picked thyme. Dig in, Chef!

Potato - 200g
Carrot - 240g
Button Mushrooms - 65g
Onion - 1
Tomato Base - 20ml
White Wine - 40ml
Cooked Chopped Tomato - 200g
Veggie Stock Mix - 15ml
Fresh Thyme - 3g
Tinned Lentils - 120g
Peas - 50g

Download the Recipe

Serves 2

TWO-IN-ONE MASH
Preheat the oven to 200°C. Place the potato pieces and the bigger carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MOREISH MUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
SAUCE BASE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion and the finely diced carrot until slightly softened, 4-5 minutes (shifting occasionally). Add the tomato base and the white wine, and fry until a thick sauce, 1-2 minutes (shifting constantly).
CLASSIC FILLING
Add the cooked chopped tomato, the veggie stock mix, the thyme sprigs, and 200ml of water. Bring to the boil. Reduce the heat and simmer until thickened, 10-15 minutes (stirring occasionally). In the final 2-3 minutes, stir through the rinsed lentils, the peas, the cooked mushrooms, a sweetener, and seasoning. Remove the thyme sprigs and discard.
THE FINAL WAIT
Spoon the lentil & veggie mixture into an ovenproof dish. Evenly spread the potato & carrot mash over the top. Bake in the hot oven until the mash is golden, 7-8 minutes.
DELISH!
Dish up a generous helping of the veggie lentil cottage pie. Sprinkle over the picked thyme. Dig in, Chef!

Potato - 400g
Carrot - 480g
Button Mushrooms - 125g
Onion - 1
Tomato Base - 40ml
White Wine - 80ml
Cooked Chopped Tomato - 400g
Veggie Stock Mix - 30ml
Fresh Thyme - 5g
Tinned Lentils - 240g
Peas - 100g

Download the Recipe

Serves 3

TWO-IN-ONE MASH
Preheat the oven to 200°C. Place the potato pieces and the bigger carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MOREISH MUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
SAUCE BASE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion and the finely diced carrot until slightly softened, 5-6 minutes (shifting occasionally). Add the tomato base and the white wine, and fry until a thick sauce, 2-3 minutes (shifting constantly).
CLASSIC FILLING
Add the cooked chopped tomato, the veggie stock mix, the thyme sprigs, and 300ml of water. Bring to the boil. Reduce the heat and simmer until thickened, 15-20 minutes (stirring occasionally). In the final 2-3 minutes, stir through the rinsed lentils, the peas, the cooked mushrooms, a sweetener, and seasoning. Remove the thyme sprigs and discard.
THE FINAL WAIT
Spoon the lentil & veggie mixture into an ovenproof dish. Evenly spread the potato & carrot mash over the top. Bake in the hot oven until the mash is golden, 7-8 minutes.
DELISH!
Dish up a generous helping of the veggie lentil cottage pie. Sprinkle over the picked thyme. Dig in, Chef!

Potato - 600g
Carrot - 720g
Button Mushrooms - 190g
Onions - 2
Tomato Base - 60ml
White Wine - 125ml
Cooked Chopped Tomato - 600g
Veggie Stock Mix - 45ml
Fresh Thyme - 8g
Tinned Lentils - 360g
Peas - 150g

Download the Recipe

Serves 4

TWO-IN-ONE MASH
Preheat the oven to 200°C. Place the potato pieces and the bigger carrot pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MOREISH MUSHROOMS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
SAUCE BASE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion and the finely diced carrot until slightly softened, 5-6 minutes (shifting occasionally). Add the tomato base and the white wine, and fry until a thick sauce, 2-3 minutes (shifting constantly).
CLASSIC FILLING
Add the cooked chopped tomato, the veggie stock mix, the thyme sprigs, and 400ml of water. Bring to the boil. Reduce the heat and simmer until thickened, 15-20 minutes (stirring occasionally). In the final 2-3 minutes, stir through the rinsed lentils, the peas, the cooked mushrooms, a sweetener, and seasoning. Remove the thyme sprigs and discard.
THE FINAL WAIT
Spoon the lentil & veggie mixture into an ovenproof dish. Evenly spread the potato & carrot mash over the top. Bake in the hot oven until the mash is golden, 7-8 minutes.
DELISH!
Dish up a generous helping of the veggie lentil cottage pie. Sprinkle over the picked thyme. Dig in, Chef!