Mamma’s Lentil Cottage Pie – As Good as the Real Thing!

Mamma’s Lentil Cottage Pie – As Good as the Real Thing!

Vegetarian Lentil Cottage Pie

This is the vegetarian version of my flop proof cottage pie, equally tummy warming and delicious BUT takes even less time to make! Win!

I actually made it on a Monday afternoon between work and picking the boys up for soccer, I felt like The Flash! Literally done in 30 minutes, all we had to do when we got home was to pop it in the oven for 10 minutes and we had a perfect comfort meal… Might I add that the boys didn’t even notice it had mushrooms in! Another win!

Mamma’s Lentil Cottage Pie – As Good as the Real Thing!

10 minutes

30 minutes

40 minutes

Category: Meat Free Mondays


Mamma’s Lentil Cottage Pie – As Good as the Real Thing!

10 minutes


  • 1 onion, finely chopped
  • 2 tbsp stoneground flour
  • 1 tsp crushed garlic
  • olive oil
  • 1 Knorr vegetable stock pot
  • 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
  • 6-8 potatoes, peeled & quartered
  • 1 tbsp butter
  • 30 ml full cream milk
  • 1 tsp english mustard
  • paprika


  • Place the potatoes in cold, salted water and bring to a boil. Boil for about 15 minutes, then drain and leave to steam for a minute or two.
  • In the meantime, heat a little olive oil in a large pan over med-high heat.
  • Add the onion and garlic and saute for 2 minutes or until onion has softened.
  • Add the mushrooms and cook for another few minutes until golden brown.
  • Add 2 tbsp flour and stir constantly for another 2 minutes.
  • Dilute the vegetable stock pot in a cup of hot water and slowly add to the onion mixture.
  • Stir until it reaches 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.
  • Once the potatoes are cooked and drained, add tbsp butter, milk, mustard, salt and pepper and mash until smooth... of course it's always good to leave one or two little lumps.
  • Pour lentil mixture into a deep oven dish, spoon the mash over the top in a nice even layer.
  • Sprinkle with paprika.
  • Pop into the oven at 200 C for 10 minutes or until it has a golden colour on top.


Always start potatoes boiling from COLD water. This way they will heat and cook evenly from the inside out. 15 Minutes should be all the time they need.

Posted on: January 28, 2018mammachefjozi

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