Veggie Cottage Pie

per serving

Serves 6

A veggie twist on a classic – warm, nourishing, budget friendly and great to feed the whole family.


50-60 mins



Tags: Dinner Party, dinner, family meal, vegetarian

Nutritional Information

391 k/cals per serving


Frylight Cooking Spray

1 onion, finely sliced

2 cloves garlic, finely sliced

2 medium sized carrots, peeled, sliced in half lengthways then sliced width ways

1 stick celery, chopped

1 tin cooked lentils, drained (265g)

2 tins chopped tomatoes

1 tbsp tomato puree

100ml vegetable stock

1 sprig rosemary, leaves finely chopped

1/2 tbsp balsamic vinegar

1kg floury potatoes, peeled and chopped

50g butter

150ml milk

100g cheddar cheese, grated


  1. Spray a large frying pan with Frylight to cover the surface of the pan and put over a medium heat. Wait until the Frylight is clear.
  2. Add the onion and fry for 3-4 minutes until softened. Add the garlic and continue frying for another minute.
  3. Add the carrots and celery to the pan and stir together for 1 minute.
  4. Pour the chopped tomatoes, lentils and stock into the pan, along with the tomato puree, balsamic vinegar and rosemary, season and mix well. Leave the pan over a medium heat to simmer for 20 minutes.
  5. Meanwhile prepare the mash. Boil the potatoes for 12-15 minutes until soft and then drain.
  6. Return the cooked potatoes to the pan with the butter, milk and season to taste. Mash until smooth.
  7. Heat the oven to 220°C / 200°C fan.
  8. Pour the lentil mix into a large baking dish, and then top with the mash. Smooth the top and sprinkle over the grated cheese.
  9. Place into the oven and bake for 15 minutes, until the pie is bubbling with a golden top.