Lentil Cottage Pie

Lentil Cottage Pie


  • 1 tbsp coconut oil
  • 1 large onion, finely chopped
  • 3 celery sticks, finely chopped
  • 200g button mushrooms, sliced
  • 2 garlic cloves, crushed
  • 1 tsp paprika
  • 1 tsp cumin seeds, plus 1/2 tsp, extra
  • 2 tbsp  Tomato Paste
  • 400g Finely Chopped Tomatoes
  • 180g lentils
  • 1 zucchini, chopped
  • 2 handsful butternut pumpkin, peeled, chopped
  • Micro parsley, to serve
  • Green beans, to serve (optional)


  1. Heat oil
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  4. In a large saucepan over medium heat. Add onion and celery. Cook, stirring, for 5 minutes, until softened. Add mushrooms and cook, stirring, for 3 minutes. Add garlic, paprika and cumin. Stir until aromatic.
  5. Add tomato paste, tomato, lentils and 625ml (2 1/2 cups) water. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes. Remove lid and simmer for 5-10 minutes or until lentils are tender (add extra water if needed).Add seasoning.
  6. Preheat oven to 180C/160C fan forced. Meanwhile, steam  pumpkin for 10 minutes, until tender. Transfer to a bowl. Add extra cumin. Coarsely mash. Season.
  7. Spoon lentil mixture into a 1.25L (5 cup) ovenproof dish. Spread mash over top. Bake for 20 minutes or until golden. Sprinkle with parsley. Serve with green beans, if you like.

3 Vegan Protein portions,  2 Treat Vegetables portions and 1 Fat Portion

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