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Dinner recipe

Comforting Mushroom Lentil Cottage Pie with Parsley

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A separate vegan cottage pie variant with mushrooms, green lentils, carrots, peas, tomato gravy, and an olive-oil potato mash.

Start planningStart cookingIngredients
45 min560 kcal4 base servingsDinnerVeganGluten FreeComfort Food
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: green lentils, chestnut mushrooms, potatoes, peas

Dietary fit: Vegetarian, Vegan, Gluten-free, Lower Sugar

Serving tip: Let the pie rest briefly after baking so the lentil gravy settles and portions cleanly.

Mushroom Lentil Cottage Pie plated and ready to serve.

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Ingredients

What you need

  • 900g potatoes
  • 2 tins green lentils
  • 300g chestnut mushrooms
  • 200g frozen peas
  • 2 carrots
  • 1 onion
  • 2 celery sticks
  • 3 cloves garlic
  • 1 bunch flat leaf parsley
  • 1 vegetable stock cube
  • 3 tbsp olive oil
  • 2 tbsp tomato puree
  • 2 tsp dried thyme
  • 1 tbsp red wine vinegar

You'll also need

oven, saucepan, wide ovenproof pan, potato masher, knife, chopping board, grater

Method

Step by step

Up to 8 clear steps
  1. Mushroom Lentil Cottage Pie cooking step 1: Prepare the vegetables.
    Step 1

    Prepare the vegetables

    Heat the oven to 220C/200C fan/gas 7. Peel and chop the potatoes into even chunks. Slice the mushrooms, finely chop the onion and celery, dice the carrots, grate the garlic, drain and rinse the lentils, and roughly chop the parsley.

    14 min
  2. Mushroom Lentil Cottage Pie cooking step 2: Make the mash.
    Step 2

    Make the mash

    Boil the potatoes in salted water for 14 to 16 minutes until tender when pierced with a knife. Drain well, then mash with 1 tbsp olive oil, 3 tbsp hot water, half the parsley, and a pinch of salt until fluffy.

    18 min
  3. Mushroom Lentil Cottage Pie cooking step 3: Brown the mushrooms.
    Step 3

    Brown the mushrooms

    While the potatoes cook, heat 1 tbsp olive oil in a wide ovenproof pan over a medium-high heat. Fry the mushrooms for 6 to 7 minutes until browned and any liquid has cooked away, then tip them onto a plate. Hold back extra salt and black pepper until the final taste check.

    7 min
  4. Mushroom Lentil Cottage Pie cooking step 4: Soften the base.
    Step 4

    Soften the base

    Add the remaining olive oil to the pan with the onion, celery, carrots, and a pinch of salt. Cook over a medium heat for 7 to 8 minutes until softened, then stir in the garlic, tomato puree, and thyme for 1 minute.

    9 min
  5. Mushroom Lentil Cottage Pie cooking step 5: Simmer the filling.
    Step 5

    Simmer the filling

    Return the mushrooms to the pan. Stir in the lentils, peas, crumbled stock cube, red wine vinegar, and 350ml water. Simmer for 8 to 10 minutes until the gravy is thick enough to leave a brief trail when stirred.

    10 min
  6. Mushroom Lentil Cottage Pie cooking step 6: Top and bake.
    Step 6

    Top and bake

    Spoon the mash over the filling, roughing up the top with a fork. Bake for 12 to 14 minutes until the filling bubbles at the edges and the potato ridges are lightly golden. Rest for 5 minutes, scatter with the remaining parsley, and serve. Taste once everything is assembled, then add a little salt and black pepper only if needed.

    19 min