This vegetarian cottage pie is the dish I pull out when life feels a bit… grey. Rainy Tuesdays, long weeks, the “what even is for dinner” panic. It’s cozy, filling, and so deeply satisfying you’ll forget there’s not a shred of meat in it. The kind of meal that fills your kitchen with steam and savory smells, and makes you want to light a candle even though it’s only 4:30.
I made this one Sunday while clearing out the veg drawer — you know that half-forgotten place behind the lettuce where things go to wilt? Yeah. Turns out, chopped mushrooms, lentils, carrots, and some Marmite (trust me) come together in this rich, almost meaty base. Then you top it with buttery mash, bake until golden and bubbling, and… yeah. Comfort in a dish. No one will miss the mince.
Why You’ll Love It
- That mashed potato topping? Crispy edges, fluffy middle — perfection
- It’s packed with protein and fibre, thanks to the lentils and veg
- Rich, savory filling that even meat-lovers approve of
- Great for batch cooking — freezes beautifully
- You probably have most of the ingredients already
- Feels like a hug in a bowl (and we all need more of those)
Ingredients
For the filling:
- 2 tsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, crushed
- 3 carrots, finely chopped
- 3 celery sticks, finely chopped
- 250g chestnut mushrooms, finely chopped
- 2 tbsp plain flour
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp black pepper
- 800g tinned green lentils, drained and rinsed
- 4 tbsp tomato purée
- 750ml vegetable stock (cube is fine)
- 2 tbsp Marmite
- 2 tbsp Henderson’s Relish (or vegetarian Worcestershire sauce)
For the mash:
- 1kg white potatoes, peeled and chopped
- 2 tbsp butter
- Sea salt & freshly ground black pepper
How to Make It
Soften the base veg:
Heat the olive oil in a big pan. Add the onion, garlic, carrots, and celery. Cook for about 5 minutes until soft and smelling good.
Mushrooms + flavour:
Toss in the chopped mushrooms and cook another 5 mins until they shrink down and start to brown. Add the flour, thyme, rosemary, and black pepper. Stir for a couple of minutes to coat everything.
Build the richness:
Add lentils, tomato purée, Marmite, Henderson’s Relish, and the veg stock. Stir well, bring to a gentle simmer, and let it bubble away for about 30 minutes, uncovered. It should thicken into a rich, scoopable mixture.
Make the mash:
Meanwhile, boil the potatoes in salted water until soft. Drain, steam dry for a minute, then mash with butter, salt, and pepper. Taste it — this is not the time for bland mash.
Assemble and top:
Pour the lentil filling into a baking dish. Spoon the mash on top and smooth it out with the back of a fork. Make some grooves for those golden edges to crisp.
Bake until bubbling:
Bake at 200°C fan for 20–25 minutes until the top is golden and it’s bubbling around the edges. Let it cool for a few minutes before diving in — it’ll be lava-hot!
Common Mistakes and How to Dodge Them
My mash sank into the filling!
Let the filling cool a bit before topping. If it’s too hot or runny, the mash sinks.
Too watery?
Simmer the filling uncovered and give it time to thicken. You want a spoonable texture, not soup.
No Marmite or Henderson’s?
Use soy sauce, miso, or vegetarian Worcestershire. The umami is key — don’t skip it.
Mash went flat and pale.
Use a fork to scuff the top — more texture means more golden crispy bits.
Storage and Reheating
- Fridge: Keeps well for 3–4 days in a sealed container
- Freezer: Freeze after assembling, before baking — or freeze leftovers
- Microwave: Good for leftovers, but top will soften
- Oven: Reheat at 180°C, covered for 15 mins, then uncover to crisp the top
Frequently Asked Questions
Is it vegan?
Yes — just use plant-based butter in the mash and check your stock and Worcestershire sauce are vegan-friendly.
Can I use red lentils?
Not for this one — they go mushy. Stick to green or brown lentils for texture.
Can I swap the white potatoes?
Sweet potato mash is great too. Adds a bit of sweetness that pairs beautifully with the savoury filling.
What can I serve it with?
Steamed greens, garlic broccoli, or just a bit of ketchup (don’t judge — I’ve done it).
Nutrition Facts (Per Serving):
- Calories: 572 kcal
- Fat: 7g
- Carbs: 105g
- Protein: 28g
- Sodium: 1185mg
- Sugar: 13g
Jamie Oliver Vegetarian Cottage Pie
Description
A cozy, savoury vegetarian cottage pie with a rich lentil-mushroom filling and fluffy mashed potato topping, baked until crisp and golden.
Ingredients
Instructions
- Sauté onion, garlic, carrots, and celery for 5 mins.
- Add mushrooms, herbs, and flour. Cook 5 more mins.
- Stir in lentils, purée, stock, Marmite, and relish. Simmer 30 mins.
- Boil and mash potatoes with butter, salt, and pepper.
- Pour filling into baking dish, top with mash, scuff with fork.
- Bake at 200°C fan for 25 mins until golden and bubbling.
Notes
- Let the filling cool slightly before adding mash to stop sinking.
- Marmite adds major depth — don’t skip it.
- Make a double batch and freeze one for future you.
- Sweet potato mash works well for a twist.