Mushroom, Vegetable & Lentil Cottage Pie

This is a delicious, traditional and hearty recipe for caterers from Nottingham Trent University.

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Preparation time

20 min

Cook time

1 hr 10 min

Total time





  • 100g/3½ oz onions, diced
  • 1 clove garlic, minced
  • 100g/3½ oz mushrooms
  • 50g/2 oz carrots, diced
  • 50g/2 oz swede, diced
  • 50g/2 oz leeks, washed and sliced
  • 20ml rapeseed oil
  • 25g/¼ cup red lentils
  • 500g/3 cups garden peas
  • 20g/1½ tbsp tomato paste
  • Vegan vegetable stock

Mashed potato

  • 250g/9 oz potatoes, diced
  • Soya milk
  • 62g/¼ cup vegan margarine
  • Salt and pepper, to taste


  1. Boil the lentils in vegan stock until only just cooked.
  2. Fry the onions in the rapeseed oil until soft.
  3. Add the minced garlic and cook for another two minutes.
  4. Add the carrots, swede, leeks, peas and mushrooms and cook for a further two minutes.
  5. Add in the tomato paste and the almost cooked red lentils.
  6. Add some vegan stock to just cover the vegetables and simmer until the vegetables are soft.
  7. The lentils will thicken the mix, if it thickens too fast just add a bit more vegan stock – it needs to be firm, not wet.
  8. Season and put into an ovenproof dish, leaving enough space on top for the vegan mashed potato and set aside to cool.
  9. Boil the potatoes in salted water until fully cooked and drain off any water.
  10. Mash the potatoes, adding the vegan margarine and soya milk to get a light and fluffy mash. Season and pipe onto the cold vegetable mix.
  11. Brush with vegan margarine and bake in the oven at 190°C/375°F/Gas Mark 5 until piping hot and the potato starts to brown on top.

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