Vegetarian lentil cottage pie

  • 6

This warming cottage pie is packed full of veggies, suitable from 8 months

  • 1 tbsp olive oil
  • 1 whole medium onion, finely chopped (optional)
  • 150g carrot, finely chopped
  • 150g courgette, finely chopped
  • 1 clove garlic, crushed
  • 400g tinned chopped tomato
  • 2 tbsp tomato puree
  • 40g frozen peas
  • 1 tbsp fresh thyme, finely chopped
  • 300ml very low salt vegetable stock
  • 250g green or brown lentil, rinsed and drained
  • 750g potato, peeled and chopped
  • 30g unsalted butter
  • 100ml milk
  • 75g cheddar cheese, grated


  • Step 1

    Preheat the oven to 200°C/ fan 180°C/ gas mark 6. 

  • Step 2

    In a large pan, heat the oil over a medium heat and cook the onion for 1 to 2 minutes. Add the carrot, courgette and garlic and cook for 1 minute. 

  • Step 3

    Add the chopped tomatoes, tomato puree, peas, thyme, stock and lentils.

  • Step 4

    Bring to the boil, reduce the heat, then simmer gently for 40 minutes until the lentils are soft. Top up with water if the mixture dries out. Transfer to a large casserole dish. 

  • Step 5

    Meanwhile, cook the potatoes in boiling water until soft. Drain and mash, then stir in the butter, milk and cheese.

  • Step 6

    Spread over the lentil mixture and run a fork over the top of the mash to make ridges. Bake for 15-20 minutes or until bubbling and golden.