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Comforting Mushroom Lentil Cottage Pie with Parsley
A separate vegan cottage pie variant with mushrooms, green lentils, carrots, peas, tomato gravy, and an olive-oil potato mash.
45 min560 kcal4 base servings
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.
Nutrition
Estimated nutrition per serving
560 kcalEstimated 5 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 560 kcal |
| Protein | 17g |
| Carbohydrate | 63g |
| of which sugars | 11.3g |
| Fat | 19.9g |
| of which saturates | 5.6g |
| Fibre | 14g |
| Salt | 1g |
Cook mode
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.
Timer: 14 min