Lentil Cottage Pie
- Published 19th Aug 25
- Categories Recipe
A comforting and nutritious Lentil Cottage Pie with a fluffy sweet potato and potato topping.
Difficulty: Medium
Serves: 75 Primary School 50 Senior School
Ingredients
Vegetable Oil – 150ml
Diced Onions – 1kg
Diced Carrots – 1.5kg
Green Lentils – 2kg
Mixed Herbs – 15g
Chopped Tomatoes – 2.5kg
Plain Flour – 150g
Vegetarian Gravy Granules – 150g
Water – 1.5 litres
Sweet Potatoes – 2kg
White Potatoes – 2.5kg
Mature Grated Cheddar – 400g
Method
1. Rinse the lentils in cold running water then add to a pan. Fill the pan with plenty of cold water to cover the lentils. Bring to the boil then simmer for approx. 25 minutes, until the lentils are nearly cooked but still have a bite. Drain thoroughly.
2. Sweat the onions in the vegetable oil until soft, then add the diced carrots, mixed herbs, drained lentils and the chopped tomatoes.
3.Mix the gravy granules and plain flour with a little of the water to form a smooth paste. Mix in the rest of the water and add to the pan. Simmer for 20 minutes.
4. Peel and dice the potato and sweet potato. Cook in the steamer or in a pan of boiling water.
5. Transfer the lentil mix into gastronorms or oven dishes and allow to cool slightly.
6. Mash the potatoes, add the grated cheddar and combine well, adding a pinch of seasoning if required.
7. Spoon or pipe the mash onto the lentil mix and bake in a hot oven for approx. 15 minutes.