Lentil & Mushroom Cottage Pie Lentil & Mushroom Cottage Pie
Prep 10 minutes
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
  • 1 tbsp olive oil
  • 1 onion
  • 2 garlic cloves, chopped
  • 3 celery stalks, diced
  • 250 g mushrooms, quartered
  • 2 tbsps tomato puree
  • 1 tin chopped tomatoes
  • 250 g red lentils
  • 750 ml low salt beef or vegetable stock
  • 1 tbsp worcestershire sauce
  • 1 swede, peeled & chopped
  • 1 tbsp full fat milk
  • Sprinkling of cheese

Lentil & Mushroom Cottage Pie

A vegetarian version of your traditional cottage pie. This has so many health benefits and as its topped with swede it is the perfect texture for babies to eat from as young as six months. 

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  1. Boil the swede for 20-25 minutes.
  2. Meanwhile, heat a little oil in a pan and cook the onion, garlic, celery and mushrooms for ten minutes with the lid on, until soft but not browned. 
  3. Stir in the tomato puree, tomatoes, lentils and stock and bring to the boil. Simmer for 20 minutes. 
  4. Stir in the worcestershire sauce. 
  5. Drain the swede and mash with the milk.
  6. Preheat the grill on high. 
  7. Put the mixture into an ovenproof dish and top with the swede mash. Add the cheese and grill to crisp up. 

These can be frozen for up to three months. 

Lentil & Mushroom Cottage Pie Lentil & Mushroom Cottage Pie

Lentil & Mushroom Cottage Pie

A vegetarian version of your traditional cottage pie. This has so many health benefits and as its topped with swede it is the perfect texture for babies to eat from as young as six months. 

favorite
print
like
Prep 10 minutes
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
  • 1 tbsp olive oil
  • 1 onion
  • 2 garlic cloves, chopped
  • 3 celery stalks, diced
  • 250 g mushrooms, quartered
  • 2 tbsps tomato puree
  • 1 tin chopped tomatoes
  • 250 g red lentils
  • 750 ml low salt beef or vegetable stock
  • 1 tbsp worcestershire sauce
  • 1 swede, peeled & chopped
  • 1 tbsp full fat milk
  • Sprinkling of cheese
  1. Boil the swede for 20-25 minutes.
  2. Meanwhile, heat a little oil in a pan and cook the onion, garlic, celery and mushrooms for ten minutes with the lid on, until soft but not browned. 
  3. Stir in the tomato puree, tomatoes, lentils and stock and bring to the boil. Simmer for 20 minutes. 
  4. Stir in the worcestershire sauce. 
  5. Drain the swede and mash with the milk.
  6. Preheat the grill on high. 
  7. Put the mixture into an ovenproof dish and top with the swede mash. Add the cheese and grill to crisp up. 

These can be frozen for up to three months.