Lentil and Mushroom Cottage Pie
with Cheesy Mash Top and Peas
- Sulphites
- Milk
This delicious Lentil and Mushroom Cottage Pie has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
1
Carrot
120
Sliced Mushrooms
450
Potatoes
2
Garlic Clove
1
Dried Rosemary
1
Tomato Passata
15
Mushroom Broth Paste
28
Red Wine Stock Paste
(Contains: Sulphites)
40
Mature Cheddar Cheese
(Contains: Milk)
1
Lentils
120
Peas
Not included in your delivery
1
Sugar for the Sauce
50
Water for the Sauce
30
Butter
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Roughly chop the sliced mushrooms. Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the carrot and stir-fry for 3-4 mins.
Add the mushrooms to the pan and season with salt and pepper. Fry, stirring occasionally, until the veg is softened, 5-6 mins.
In the meantime, peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.
Once the veg has softened, add the garlic and dried rosemary. Cook for 1 min.
Stir the passata, mushroom broth paste, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan
Bring to the boil, then stir through the lentils. Lower the heat and simmer until thickened, 4-5 mins.
Meanwhile, grate the Cheddar. Preheat your grill to high.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add half the butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Once the pie filling has thickened, taste and season with salt and pepper if needed. Transfer to an appropriately sized ovenproof dish.
Top with an even layer of mash and sprinkle over the Cheddar,
Grill until the cheese is bubbling and golden, 5-6 mins.
Meanwhile, clean the (now empty) frying pan and pop back on medium heat with the remaining butter.
Once melted, add the peas and stir until piping hot, 2-3 mins. Season with salt and pepper, then remove from the heat.
When the pie is ready, serve on plates with the buttery peas alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The combination of red wine stock paste and mushroom broth gives the filling a rich, satisfying depth that surprises many meat eaters. Some find the sauce a touch too salty, tomato-forward, or earthy with rosemary, so adjust seasoning to your taste.
- Ease of prep: Straightforward to follow, though several cooks note it takes longer than the suggested time, particularly when making the mash from scratch.
- Suggestions: Use slightly less rosemary if you prefer a milder herb flavour, and consider adding a teaspoon of marmite, a splash of Worcestershire sauce, or soy sauce to deepen the filling. Adding an onion to the base is a popular choice, and some cooks stir the peas directly into the lentil mix rather than serving them on the side.
- Next-day meals: Leftovers keep well in the fridge and many find the flavour improves the next day; the recipe also stretches comfortably to three portions and freezes well.
- Portions: The quantity of mashed potato is frequently noted as too little to cover the filling — adding an extra potato makes a noticeable difference.
