Monday, August 16, 2010

Lentil cottage pie

My husband and I made this one together last night - him doing most of it :) I have never had lentils before and found this to be incredibly yummy. We added a little cheese on top once served (we <3 cheese!). As nice as it was, it was lacking something.....So i added some tomato sauce, and it was perfect! So try before adding anything to it, as you may like it as is. Again, we didn't use the eggplant so i replaced it with 2 carrots :-)


Ingredients - 
  • 4 medium potatoes, chopped coarsely
  • 1/2 cup milk, warmed
  • 4 green onions, chopped finely
  • 1/2 cup french green lentils
  • 1 tablespoon olive oil
  • 1 large brown onion, chopped finely
  • 1 medium red capsicum, chopped coarsely
  • 2 medium zucchine, chopped coarsely
  • 1 medium eggplant, chopped coarsely
  • 2 cloves onion, crushed
  • 410g can crushed tomatoes
Method - 
  1. Boil, steam or microwave potato until tender. Drain. Mash potato, adding milk and green onions until smooth.
  2. Meanwhile, cook lentils in a small saucepan of boiling water until tender. Rinse, drain, rinse. (for cooking instructions see the back of the packet. Usually takes about 20 minutes to cook)
  3. Preheat over to 200 degrees Celsius (180 for fan-forced)
  4. Heat oil in medium saucepan. Cook brown onion, capsicum, zucchini, eggplant and garlic. Stirring until vegetables are soft.
  5. Add lentils and undrained tomato and bring to the boil. Reduce the heat and simmer for about 10 minutes or until mixture has thickened.
  6. Spoon mixture into an oiled shallow baking dish (2.5L/10 cup) Spread potato on top.
  7. Bake uncovered for about 30 minutes or until top browns lighty.


  1. Do you think a vegan gravy would work well instead of tomatoes? I seem to remember cottage pie with gravy from when I was younger.

  2. tomatoes, as in tomato sauce on top of it? gravy would definitely work once the pie is done - why not!? maybe try it with a bit of gravy first before putting it all over the pie?