Lentil Cottage Pie
This lentil cottage pie takes the classic British comfort dish and swaps the ground beef for hearty, earthy lentils simmered in a rich tomato and herb gravy. It's topped with a thick layer of buttery mashed potatoes and baked until the edges turn golden and slightly crisp. If you grew up on the meaty version of Cottage Pie, you won't miss the meat here at all.
Equipment
- Large skillet or Dutch oven For cooking the filling
- Large pot For boiling potatoes
- Potato masher or ricer
- 9x13-inch baking dish
- Wooden spoon
- Cutting board and sharp knife
- Measuring cups and spoons
- Le Creuset Enameled Cast Iron Dutch Oven (optional)
- OXO Good Grips Potato Masher (optional)
- Le Creuset Stoneware Baking Dish (optional)
- Microplane Garlic Press (optional)
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 2 carrots medium, diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup brown or green lentils rinsed
- 1 can (14 ounces) crushed tomatoes
- 2 1/2 cups vegetable broth
- 1 tablespoon Worcestershire sauce or soy sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 3/4 cup frozen peas
- Salt to taste
- black pepper to taste
For the Mashed Potato Topping
- 2 1/2 pounds russet or Yukon Gold potatoes peeled and quartered
- 4 tablespoons unsalted butter
- 1/3 cup warm milk
- 1 cup shredded cheddar cheese optional, for topping
Instructions
- Place potatoes in a large pot, cover with cold salted water, bring to a boil, then simmer for 15–18 minutes until tender. Drain well.
- Heat olive oil in a large skillet over medium heat. Cook onion, carrots, and celery for 6–8 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add crushed tomatoes, broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper.
- Add rinsed lentils, bring to a gentle boil, then reduce heat to low. Simmer partially covered for 25–30 minutes until lentils are tender and sauce thickens.
- Stir in frozen peas and cook 2–3 minutes until heated through. Remove bay leaf, adjust seasoning, and preheat oven to 400°F.
- Mash drained potatoes until smooth. Add butter and warm milk, then mash until creamy. Season with salt and pepper.
- Transfer lentil filling to a 9x13 inch baking dish. Spoon mashed potatoes over the top and spread to cover completely, sealing the edges. Use a fork to create texture. Sprinkle with cheddar if using.
- Place dish on a rimmed baking sheet and bake for 20–25 minutes until golden and bubbling. Let rest 5–10 minutes before serving.
Notes
- Use green or brown lentils for best texture—red lentils will turn mushy.
- Rinse lentils before cooking to remove debris and excess starch.
- If the filling looks watery near the end of simmering, uncover and let it reduce to thicken.
- Cool the filling slightly before topping with mash so the layers stay distinct.
- Rough up the top of the mash with a fork for extra crispy texture.
- Bake on a rimmed baking sheet to catch any bubbling sauce.
- Make it vegan by swapping butter and milk for plant-based alternatives and skipping the cheese.
- Add sliced mushrooms, spinach, or kale to the filling for extra flavor and nutrition.
- Assemble the pie a day ahead and refrigerate unbaked; add extra time when baking from cold.
- Freeze the assembled, unbaked pie for up to 3 months and bake from frozen with extended time.
Nutrition
Serving: 1servingCalories: 380kcalCarbohydrates: 58gProtein: 14gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 620mgPotassium: 850mgFiber: 11gSugar: 8gVitamin A: 25IUVitamin C: 20mgCalcium: 10mgIron: 15mg
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