Vegeterian Cottage Pie

veggie cottage pie

As you probably know I’m not a fan vegetarian modification to classic food, and I despise how vegans constantly proselytise, but this veggie cottage pie is truly remarkable.

veggie cottage pie


The best vegetarian "pie" around
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine British
Servings 6
Calories 190 kcal


  • 3 carrots
  • 1/2 swede
  • 2 leeks
  • 2 kg potatoes
  • 10 g dried porcini
  • 1 red onion
  • 1 can brown lentils
  • 1 can Puy lentils
  • 2 springs rosmary
  • 1/2 glass milk
  • 50 g butter


  • Soak the dried porcini in hot water for 30 minutes
  • Gently fry some rosemary in a bit of olive oil for about one minute, so that it flavours the oil, then discard it.
  • dd the root vegetable a little pinch of cumin and gently cook about half an hour
  • Now cook the spuds in boiling salted water
  • Filter the porcini water, and put it in a blender add water to make 500ml, add the porcini, the tomato puree, the red onion and blend until smooth. Add this to the veg pan.
  • Add the tinned brown lentils an let it cook for 30 minutes
  • Make a mash with the potatoes, butter and milk
  • Now in an oven proof dish make a base layer with the Puy lentils, cover them with the vegs and finally top it all with the mash.
  • Bake for 30 min in the over at 190 C
Keyword Cottage pie, lentilis, lentils

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