2 Spoons/ Dinner/ Vegan

Vegan Cheesy Lentil Cottage Pie

Just the thing to warm your cockles on cold winter evenings, real comfort food.

Fibro Food Fairy

So, as you can see, I have called this a vegan cottage pie. My husband and I were in a debate about this as although I have called it a cottage pie the only thing that is like a cottage pie is that it has a wet filling with a sauce and is topped with mashed potato. Even the mash has dairy free cheese in it which is not in keeping with the traditional recipes.

However, like traditional cottage pie it is warm and comforting on cold winter evenings. It’s food that gives you a hug when you need it.

Free From Information

• Dairy free
• Egg free option
• Gluten free
• Nut free
• Soya free
• Refined sugar free
• Vegan

Vegan Cheesy Lentil Cottage Pie

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By Fibro Food Fairy Serves: 2-3
Prep Time: 5-10 minutes Cooking Time: 20-25 minutes

Warm and comforting


  • For the filling:
  • 2 teaspoons olive oil
  • 2 teaspoons garlic purée
  • 2 tablespoons sundried tomato paste
  • 500g frozen mixed vegetables (I use Waitrose Soffritto Mix: carrots, onion, celery)
  • 400g tin lentils, drained, rinsed
  • ½ teaspoon chilli flakes (optional)
  • 400g tinned chopped tomatoes
  • ½ teaspoon dried rosemary
  • For the mash topping:
  • 1 kg of potatoes, peeled, chopped
  • 1 tablespoon olive oil
  • 2 egg yolks (optional)
  • 90g dairy free cheese, grated (I use Violife cheddar alternative)
  • 4 tablespoons dairy free milk
  • Salt and pepper to taste



In a large pan of salted water boil the potatoes for 10-15 minutes until soft. Whilst the potatoes are cooking preheat the grill to a medium-high setting and prepare the pie filling.


In a large non-stick sauté or frying pan warm the olive oil and fry the garlic paste for approximately 30 seconds, stirring to prevent it from burning. Add the frozen mixed vegetables and sun-dried tomato paste and cook for a further 3 minutes stirring to coat the vegetables evenly.


Add the lentils, chilli flakes (if using), chopped tomatoes and rosemary. Season with salt and pepper. Stir to combine, bring to a simmer and let it gently bubble away for 10 minutes until the vegetables are cooked through. Taste to check the seasoning and texture of the vegetables.


Once the vegetables are cooked and the sauce has reduced and thickened slightly transfer the lentil filling into a medium-sized pie dish.


Drain the cooked potatoes and mash with the olive oil, egg yolks (if using), dairy free cheese, dairy free milk and seasoning. Use the mash potato to top the lentil cottage pie.


Place the pie under the grill and heat for 10-15 minutes until golden. Serve immediately.


FIBRO FOOD FAIRY TIP: It is not necessary to add the eggs if you prefer to keep the recipe vegan friendly. You can always add a little more olive oil &/or dairy free milk to give the mash potato a more luxurious taste instead.

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