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Lentils.org

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Lentil Cottage Pie

Prep Time: 25 Minutes

Total Time: 1 Hour 5 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • Filling
  • 2 Tbsp (30 mL) olive oil
  • 2 cups (500 mL) yellow onion, small diced
  • 2 cups (500 mL) carrots, small diced
  • 1 ½ cups (375 mL) celery, small diced
  • 2 cups (500 mL) cremini mushrooms, roughly chopped
  • 2 Tbsp (30 mL) garlic, minced
  • ¼ cup (60 mL) tomato paste
  • 5 cups (1.25 L) cooked whole red (brown) lentils
  • 2 cups (500 mL) vegetable stock
  • 2 Tbsp (30 mL) vegetarian Worcestershire sauce
  • 1 Tbsp (15 mL) thyme, minced
  • 1 tsp (5 mL) rosemary, minced
  • 2 cups (500 mL) frozen peas
  • 1 ½ tsp (7 mL) salt
  • ½ tsp (2 mL) pepper
  • Topping
  • 8 cups (2 L) prepared mashed potatoes
  • 2 Tbsp (30 mL) melted butter
  • ½ tsp (2 mL) pepper

Directions

  1. Preheat oven to 400°F (200°C).
  2. Heat oil in a large sauté pan over medium-high heat. Add onion, carrots, and celery and sauté for 5–6 minutes until softened. Add mushrooms and cook for an additional 4–5 minutes. Add garlic and tomato paste and cook for 1 minute.
  3. Add lentils, stock, Worcestershire, thyme, rosemary, salt, and pepper. Simmer for 8–10 minutes until the liquid has reduced and the mixture is thick and spoonable.
  4. Fold in frozen peas and cook for 2 minutes.
  5. Transfer filling to a standard hotel pan and spread into an even layer.
  6. Spread prepared mashed potatoes evenly over the filling. Brush top with melted butter and finish with pepper.
  7. Bake uncovered for 25–30 minutes until the filling is bubbling and the mashed potatoes are lightly golden. Rest for 5 minutes before service.
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