Cottage Pie with Lentils
40 minutes
Total Time
25 minutes
Cooking Time
15 minutes
Preperation Time
Ingredients
| ½ | white onion |
| 2 tbsp | olive oil |
| 3 stalks | celery |
| 3 | carrots |
| 1 | garlic clove |
| 4–5 large | brown mushrooms |
| 400 g | cooked lentils, rinsed well |
| 1 tbsp | tomato paste |
| 1 heaped tbsp | Bone Broth, dissolved in 300 ml water |
| alternatively, 300 ml vegetable stock | |
| 1 tbsp | Worcestershire sauce |
| 2 tbsp | tamari |
| 1 | bay leaf |
| salt and black pepper to taste | |
| 150–200 g | frozen peas |
| 2 | bay leaves |
| 100 g | frozen peas |
| 1 tsp | sea salt |
| ½ tsp | freshly ground black pepper |
| optional: 1–2 tsp lemon juice | |
| fresh parsley for serving | |
| FOR THE POTATO TOPPING: | |
| 3 large | potatoes |
| 100 ml | milk |
| 2 large pieces | salted butter |
| a little salt | |
| a little black pepper | |
| a small amount of grated Cheddar | |
| 1 tbsp | olive oil |
Instructions
Step 1 of 13:
Peel the potatoes, cut them into large cubes, and place them in a pot. Add a little salt to the water and cook for about 20 minutes, until completely soft.
Step 2 of 13:
Meanwhile, finely chop the onion and sauté it in 2 tbsp olive oil. Finely chop the celery and peel and thinly slice the carrots. Add both to the onion and sauté for a few minutes.
Step 3 of 13:
Press the garlic and add it to the pan with the roughly chopped mushrooms. Fry everything well, then simmer for a few minutes.
Step 4 of 13:
Add the rinsed lentils and tomato paste, then stir well.
Step 5 of 13:
Dissolve the bone broth in 300 ml of water and add it. Alternatively, you can use vegetable broth. Add the Worcestershire sauce, tamari, and bay leaf, then season with a little salt and pepper.
Step 6 of 13:
Simmer everything over medium heat for about 10–15 minutes, until the liquid has reduced slightly and the filling is nice and creamy.
Step 7 of 13:
Mix the frozen peas straight from the freezer into the prepared filling.
Step 8 of 13:
Drain the cooked potatoes and return them to the warm pot. Add the milk and salted butter, then mash everything until creamy. Season with a little salt and pepper to taste, if needed.
Step 9 of 13:
Spread the mashed potatoes evenly over the lentil and vegetable filling.
Step 10 of 13:
Sprinkle a small amount of grated Cheddar on top. It’s not essential, but it adds a little more color and a savory, slightly crispy topping.
Step 11 of 13:
Finally, drizzle 1 tbsp olive oil over the layer of potatoes. This helps the top turn beautifully golden brown and crispy in the oven.
Step 12 of 13:
Place the serving pan in the preheated oven at 210 °C and bake for about 15 minutes, until the surface of the potatoes is lightly browned and crispy.
Step 13 of 13:
Allow to cool briefly and serve. Sprinkle with fresh parsley, if desired.
