Lentil Cottage Pie
Lentil Cottage Pie



  • 1 tbsp veg oil
  • 4 chopped celery stalks
  • 250g rutabaga, peeled and grated
  • 8 carrots, grated
  • 1 tbsp mixed herbs
  • 3 tbsp tomato purée
  • 3 x 400g tins of green lentils, drained
  • 500ml hot veg stock
  • Pinch of nutmeg
  • 600g white potatoes, peeled and chopped
  • 30g butter
  • Salt and pepper
  • Gently fry the celery, rutabaga, and half the carrots for about 5 mins to soften, then stir in the mixed herbs and tomato purée, and cook for a minute more. Add the lentils, mix well, then pour in the stock. Season well with salt, pepper, and pinch of nutmeg, and simmer - covered - for 15 mins.
  • Cook the potatoes in boiling water until tender, adding the remaining carrots for the last 4 mins. Drain, return to the pan with the butter and some seasoning, and mash until smooth. Preheat the grill to high, and tip the lentil mixture into a baking dish and spoon the mash over the top. Use a fork to make ridges in the mash, then grill for 5 mins or until golden and crisp. Serve with your choice of greens.
1 hr
6 serving

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