Vegetarian Cottage Pie

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Community Member


Medium 👍


2 tbsp olive oil
1 stalk celery
2 tsp ground cumin
2 tsp ground coriander
tins green lentils
500 ml vegetable stock
400 g tinned chopped tomatoes
1 tbsp tomato purée (passata)
1 tsp instant coffee powder
1 tsp marmite
2 tbsp Worcestershire sauce
1 pinch salt
1 pinch pepper
1 tsp sugar
900 g potatoes
2 tbsp butter
150 ml milk
100 g cheese


  • large pan or casserole pan
  • Pyrex roasting dish or equivalent
  • Step 1/8

    • 2 tbsp olive oil
    • onion
    • 1 stalk celery
    • carrot
    • 2 tsp ground cumin
    • 2 tsp ground coriander
    • large pan or casserole pan

    Chop the onion, celery, and carrot and fry in the olive oil with the ground cumin and coriander for 15 minutes until nice and soft.

  • Step 2/8

    • tins green lentils
    • 500 ml vegetable stock
    • 400 g tinned chopped tomatoes
    • 1 tbsp tomato purée (passata)
    • 1 tsp instant coffee powder
    • 1 tsp marmite
    • 2 tbsp Worcestershire sauce
    • 1 pinch salt
    • 1 pinch pepper
    • 1 tsp sugar

    Add the 2 tins of lentils with their liquid, the vegetable stock, tin of chopped tomatoes, tomato puree, coffee, marmite, worcestershire sauce, and sugar. Stir and season generously to taste.

  • Step 3/8

    Turn the heat up and bring the lentil Ragu to a boil, then reduce the heat and simmer slowly for about half an hour until the liquid has reduced by about half and you have a nice thick gravy.

  • Step 4/8

    Preheat your oven to 200°C/390°F.

  • Step 5/8

    • 900 g potatoes

    Meanwhile, peel and chop your potatoes into quarters. Put them in a pan of simmering water and cook for about 15-20 minutes until soft.

  • Step 6/8

    • 2 tbsp butter
    • 150 ml milk
    • 100 g cheese

    Once cooked, drain the potatoes and mash, along with the butter, milk, 50g of the grated cheese, and a generous pinch of salt and pepper.

  • Step 7/8

    • Pyrex roasting dish or equivalent

    By this point, your Ragu should be nice and rich. Spoon into a casserole or roasting dish (I use a standard-sized pyrex dish) until about half full, then top with the mashed potato. Finish by sprinkling the last 50g grated cheese on the top.

  • Step 8/8

    Put in the oven for around 30 minutes, until the cheese is nice and golden on the top. Serve with some seasonal greens or a salad.

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