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Vegetarian shepherds pie

Vegetarian cottage pie (vegetarian shepherds pie)

Vegetarian cottage pie, aka vegetarian shepherds pie or lentil cottage pie, is my meat free version of a traditional cottage pie. It has a vegetable and lentil pie filling topped with sliced potatoes and is perfect for family meals. This easy vegetarian recipe is made using cheap ingredients and is full of flavour making it a winner on both fronts.  
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine British
Servings 4
Calories 1317 kcal

Equipment

  • 30cm by 20cm ovenproof dish

Ingredients
  

For the filling

  • 1 onion
  • 1 sweet potato (medium sized)
  • 200 g lentils
  • 400 g tinned chopped tomatoes
  • 3 teaspoon oregano
  • 4 teaspoon paprika
  • 1 litre vegetable stock (approx)
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 1 pinch black pepper

For the topping

  • 4 potatoes (approx) medium sized
  • 1 tablespoon Cheddar cheese (grated)

Instructions
 

To prepare the cottage pie filling

  • Chop the onion and peel and dice the sweet potato.
  • Heat the oil in a roasting tin and roast the onion and sweet potato until soft.
  • Add the tomatoes, lentils, oregano, paprika, enough vegetable stock to cover, salt and pepper and stir. Simmer for about 30 minutes or until the lentils are cooked. Check regularly and add more vegetable stock or water if needed. 

To prepare the cottage pie topping

  • Peel and slice the potatoes while the lentil mixture is cooking.
  • Bring the sliced potatoes to the boil, simmer for a few minutes to partially cook, and then drain.

To assemble

  • Transfer the cooked lentil mixture to an ovenproof bowl (approx 18cm diameter or equivalent size).
  • Arrange the partially cooked sliced potatoes over the lentil mixture making sure that all parts are covered.
  • Sprinkle the grated Cheddar cheese evenly over the top.

To cook

  • Cook in the top of the oven at gas mark 6, 200°C, 400°F for around 30 to 40 minutes or until heated through and until the top has browned.

Notes

Variations
  1. A wide range of vegetables can be used to make this dish including carrots, peas, swede, runner beans, etc.
  2. Add other pulses such as edamame beans or broad beans for extra protein.
  3. Top your cottage pie with creamy mashed potatoes instead of sliced potatoes.
  4. Add a topping of mashed sweet potatoes for a burst of colour.
Tips
  1. The lentil pie filling can be cooked and stored in the fridge for a couple of days, or can be frozen. 
  2. Any leftovers can be covered with foil, stored in the fridge and reheated the next day.
  3. I sometimes use half the filling to make a two serving cottage pie and freeze the other half to to save time another day.  The photos here show a two portion version.
  4. For a vegan version use a vegan cheese or omit the cheese and brush olive oil over the sliced potatoes before cooking.
  5. The lentil mixture also makes a tasty topping for jacket potatoes. It is a good idea to freeze some in small quantities ready to use for a jacket potato filling.

Nutrition

Calories: 1317kcalCarbohydrates: 137gProtein: 33gFat: 68gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 42717mgPotassium: 1860mgFiber: 29gSugar: 26gVitamin A: 9204IUVitamin C: 57mgCalcium: 152mgIron: 8mg
Keyword Comfort food, Easy, lentils
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