Low Carb Lentil Cottage Pie

Low Carb Lentil Cottage Pie


Low Carb Lentil Cottage Pie

Low Carb, Dairy Free, Vegetarian


  • 1 onion, finely chopped
  • 2 tbsp stoneground flour
  • 1 tsp crushed garlic
  • olive oil
  • 1 Knorr vegetable stock pot dissolved in 1 cup hot water
  • 1 tin brown lentils, rinsed and drained
  • 1/2 packet mushrooms, finely chopped
  • 1-2 cups frozen mixed vegetables
  • ground salt & black pepper
  • 4-6 orange sweet potatoes, peeled & cut into chunks
  • 1 tbsp butter
  • paprika


  • Peel sweet potatoes and cut into 2cm rounds. Place in a pot with cold, salted water. Bring to boil and cook for 15 minutes or until soft.
  • Fry chopped onion and crushed garlic in olive oil over medium heat until translucent. Add the mushrooms and cook for another few minutes until golden brown.
  • Add flour and fry for 2 min, stirring often. Then add in vegetable stock, stirring it in little by little until you have a smooth consistency.
  • Add the tin of lentils, the mixed vegetables and season with salt & pepper to taste.
  • Lower the heat and leave to simmer for about 10 minutes with lid on, slightly open.
  • Add a little more water if required. Pour mixture into a large oven dish.
  • When sweet potatoes have cooked, drain and place back in pot. Add butter, season and mash until smooth. Spoon the mash on top of lentil mixture in the oven dish and spread evenly. Sprinkle with paprika. Grill for 5-10 minutes until topping turns golden brown.


Optional: Add half cup of grated cheddar cheese to the sweet potato mash before grilling.


Posted on: April 9, 2018mammachefjozi

Leave a Reply