Lentil Cottage Pie / Cottage Pie με Φακές

/, Dinner, Freezer Friendly/Lentil Cottage Pie / Cottage Pie με Φακές

Cottage Pie, Shepherd’s Pie….it’s pretty much the same dish but using different meat. Its one of those dishes that a lot of people would consider as comfort food. Its warm and creamy and easy to make! Of course this version is plant-based. I’ve used lentils instead of mince meat, so you know this is healthier and more delicious than the original…If I do say so myself 😉

The great thing about this dish is that it’s so easy to make and then freeze. I love cooking in large quantities so I can freeze meals. Makes life so much easier when you’re feeling uninspired to cook but still want to eat healthily. Lentils are such a great plant based protein, I love replacing any dish that requires mince meat with lentils. Personally, I find them more delicious and no doubt they are more nutritious as well; plus compared to other types of dried beans, lentils are relatively quick and easy to prepare. (In fact for this particular recipe I’ve even used tinned lentils, which makes this an even quicker dish to make).

Lentils are packed with protein and cholesterol lowering fiber. They contribute to good heart health thanks to the significant amounts of folate and magnesium they supply. They also increase your energy by replenishing your iron stores. So many benefits and so delicious and versatile. But lets get on with the recipe shall we? 

Cottage Pie, with lentils - meat free and dairy free


 Lentil Cottage Pie (Cottage Pie με Φακές)
(Serves: 4 people, Time: around 1 hr in total) 


Lentil Mixture:
– 2 cups cooked Lentils ( I used tinned, just rinse them before use) / 2 φλιτζάνια μαγειρεμένες φακές
– 1 Onion, diced / 1 κρεμμύδι, ψιλοκομμένο
– 1/2 Leek, sliced / 1/2 Πράσο, κομμένο σε φέτες
– 1 stalk Celery, chopped / 1 κοτσάνι σέλινο, ψιλοκομμένο
– 2 cloves Garlic, minced / 2 σκελίδες σκόρδο, ψιλοκομμένες
– 1 Carrot, peeled & grated / 1 καρότο, ξεφλουδισμένο και τριμμένο
– 1 tbl. Coconut Oil / 1 κ.σ. Λάδι καρύδας
– 1/2 cup Frozen Peas / 1/2 φλιτζάνι κατεψυγμένο μπιζέλι

Tomato Sauce:
(makes more than needed for recipe)*
– 3 large ripe Tomatoes, cut into wedges / 3 μεγάλες ώριμες ντομάτες, κομμένα στα τέσσερα
– 1 tbl. Tomato Paste / 1 κ.σ. Τοματοπολτός
– 1 tbl. Molasses / 1 κ.σ. Μέλασσα
– 1/2 tsp. Sugar / 1/2 κουτ. Ζάχαρη
– Salt & Pepper to taste / Αλάτι & Πιπέρι

Mash Potatoes:
– 4 medium Potatoes, peeled & cubed / 4 μέτριες πατάτες, ξεφλουδισμένες και κομμένα σε κύβους
– 1 tbl. Koko dairy-free butter /1 κ.σ. βούτυρο νηστίσιμο
– 1 tsp. Sea Salt / 1 κουτ. Θαλασσινό αλάτι
– 1 tsp. Nutritional Yeast / 1 κουτ. διατροφική μαγιά
– 1/4 cup plant-based Milk / 1/4 φλιτζάνι γάλα φυτικής προέλευσης
– Grated Vegan Cheese ( I used the GreenVie Smoked Gouda) / Τριμμένο τυρί νηστίσιμο
– Salt & Pepper to taste / Αλάτι & Πιπέρι

* The extra tomato sauce can be kept in the fridge for up to 5 days. It can be used for anything requiring a tomato sauce. (I cooked some aubergines in my leftovers with some garlic and they were delicious.) 


1. First take your potatoes and put them in a pot with water to boil. Once they are fork tender, turn off the heat and drain.
2. While the potatoes are boiling, take your tomato sauce ingredients and add them to a blender. Keep on the side for later.
3. Heat up a fairly big pan and add your coconut oil, sautee your onions and leeks.
4. Once they are translucent, add your garlic and cook for a couple more minutes.
5. Now add your celery, carrots and peas.
6. Once everything is cooked and softened, add your lentils. Leave to cook for around 5 minutes.
7. Add 1 1/2 cups of your tomato sauce. Mix well and leave to cook for around 5-10 minutes.
8. Once the lentil mixture is well cooked and seasoned (don’t forget to keep trying your food while cooking), place the mixture in a baking dish.
9. For the mash I used my food processor (love this piece of equipment), add all the ingredients for the mash potatoes, except the cheese. Blend until smooth and creamy.
10. Add mash to baking dish and sprinkle with your grated cheese.
11. Bake in the oven for around 15 minutes or until golden brown.
12. Serve as is or with a salad. Yum!

Cottage Pie

By | 2017-02-14T14:41:24+00:00 August 19th, 2016|Bakes & One-pot, Dinner, Freezer Friendly|0 Comments

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