Lentil and Mushroom Cottage Pie
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Lentil and Mushroom Cottage Pie

Lentil and Mushroom Cottage Pie

with Cheesy Mash Top and Peas

Full of warmth and comfort, this is a delicious twist on a classic, starring a satisfying combo of lentils and mushroom crowned with golden mash. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

1 unit(s)


120 grams

Sliced Mushrooms

450 grams


2 unit(s)

Garlic Clove

1 carton(s)


40 grams

Mature Cheddar Cheese

(Contains Milk)

1 carton(s)

Tomato Passata

15 grams

Mushroom Broth Paste

1 pot(s)

KNORR Vegetable Stock

(Contains Celery May contain Celery)

1 sachet(s)

Dried Rosemary

120 grams


Not included in your delivery

1 tsp


50 milliliter(s)


30 grams



Nutritional information

Energy (kJ)2587 kJ
Energy (kcal)618 kcal
Fat21.6 g
of which saturates12.7 g
Carbohydrate83.2 g
of which sugars17.1 g
Protein23.6 g
Salt3.49 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press
Potato Masher
Oven dish


Get Prepped

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. 

Start the Pie Filling

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the chopped 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 has 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. Grate the cheese.

Bring on the Sauce

Once the veg has softened, add the garlic and cook for 1 min. 

Add the passata, mushroom broth paste, Knorr vegetable stock, dried rosemary, sugar and water for sauce (see pantry for both amounts) to the pan.

Bring to the boil, then stir through the lentils. Lower the heat and simmer until thickened, 4-5 mins. 

Time to Mash

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. 

Preheat your grill to high.

Assemble and Grill

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 cheese.

Grill until the cheese is bubbling and golden, 5-6 mins.

Finish and Serve

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, then remove from the heat.

When the pie is ready, serve on plates with the buttery peas alongside.