Lentil & Mushroom Cottage Pie

Cooking time
Serves2 people
Vegans Gluten-free diets
Lentil & Mushroom Cottage Pie

An old favourite with a vegan twist, this cottage pie is filled with nutty green lentils, chunky portobello mushrooms and a handful of umami-packed semi dried tomatoes for the ultimate in cosy eating.

4 ratings
layout 3 comments


  • 500g potatoes
  • 35g semi dried tomatoes
  • 1 onion
  • 2 carrots
  • 1 celery stick
  • 200g portobello mushrooms
  • 2 garlic cloves
  • A handful of thyme, leaves only
  • 400g tin of green lentils
  • 2 tbsp tomato ketchup

Prep: 20 mins | Cook: 35 mins

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1. Fill a large pan with water and add a pinch of salt. Scrub and peel the potatoes, then chop them into small, equal-sized chunks. Slide the potatoes into the pan and bring to the boil. Simmer for 15-20 mins, till you can crush them with a fork.
2. Meanwhile, fill your kettle and boil it. Snip the semi dried tomatoes into a heatproof jug and pour in 200ml boiling water. Set aside to soak for 10-15 mins.
3. While the semi dried tomatoes soak, trim, peel and finely chop the onion. Trim, peel and finely chop the carrots. Trim the dry ends off the celery, and finely slice it. Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the chopped onions, carrots and celery. Fry for 5-6 mins, stirring a few times, till the veg start to brown.
4. While the veg fry, slice or tear the portobello mushrooms into small pieces. Peel and grate or crush the garlic. Stir the mushrooms and garlic into the veg. Season with a pinch of salt and pepper and fry, stirring often, for 5 mins till the mushrooms are juicy.
5. Drop the thyme sprigs into the pan. Drain and rinse the lentils, then add them too. Add the tomato ketchup. Pour in the semi dried tomatoes and their stock. Bring to the boil, then turn the heat down and cover. Simmer for 15 mins, stirring once or twice, till the sauce thickens a little.
6. The potatoes should be tender by now. Drain them, then tip them back into the pan. Add 1 tbsp olive oil and a pinch of salt and pepper. Mash the potatoes together till smooth.
7. Heat your grill to medium-high. Fish the thyme sprigs out of the lentils and taste the sauce. Add a pinch more salt or pepper, if you think it needs it. If your frying pan is suitable for sliding under the grill, then leave the lentil mix in there. Otherwise, spoon the mushroom and lentil mix into a heatproof dish. Spoon over the mash.
8. Slide the pan or dish under the grill and cook for 6-8 mins, till bubbling and golden. Cool for a few mins before serving.
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Really enjoyed this recipe and used dried lentils along with the addition of, organic fried bacon lardons and cheese in the mash potato. This recipe can be mixed and mashed in several ways to suit.



Delicious. I would use sweet potatoes instead of potatoes for topping.



This is a very tasty and hearty dish, which I’ve since made again. I added a little grated cheese on top which grilled nicely. The only adjustment I made on the second making was to chop the mushrooms much more finely. Thick slicing the mushrooms made the texture too chunky for our taste.