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Lentil & Bean Cottage Pie with Potato & Parsnip Mash By Lorraine Pascale

Baked Lentil & Bean Cottage Pie

This vegan alternative to the traditional cottage pie is adapted from Lorraine Pascale's recipe book A Lighter Way To Bake.  Using vegetables and lentils in place of the traditional meat filling, it's a comfort dish packed full of goodness!


Spray oil
2 leeks, finely chopped
2 big garlic cloves, finely chopped
4 carrots, finely chopped
300g chestnut mushrooms, roughly chopped
1 x 400g tin of green or puy lentils, drained
1 x 400g tin of kidney beans, drained
1 x 400g tin of chopped tomatoes
150ml vegetable stock
1 glass of vegan red wine (or regular)
5 large sage leaves, roughly chopped
Leaves from 3 sprigs of fresh rosemary, finely chopped
1 tsp chilli flakes (optional)
1 tbsp soy sauce
Salt and freshly ground black pepper

For the mash: 

2 medium sweet potatoes about 500g total, peeled and cut into 2cm chunks
2 medium potatoes about 500g total, peeled and cut into 1cm chunks
1 parsnip, peeled and cut into 1cm chunks
2 tbsp vegan butter /or regular
Salt and freshly ground black pepper


Spray a little oil in a large pan set over a medium heat. Add the leeks and cook gently for 5 minutes until they begin to soften. Then add the garlic and cook for a further minute. Next add the carrots, mushrooms, lentils, kidney beans, tomatoes, stock, wine sage, rosemary and chilli flakes (if using). Whack up the heat and let it bubble away for 20 minutes while you make the mash. 

Preheat the oven to 200C (fan 180C), 400F, gas mark 6.

Bring a large pan of water to the boil (no need to add salt). Add the sweet potato, potato and parsnip and cook for about 15 minutes or until everything is nice and soft. Then drain well and return to the pan. Add the butter, season well with salt and pepper, then mash until smooth and keep warm.

Once the pie filling mixture has had its time, add the soy sauce. Let it bubble away for a further minute or two. If the sauce is too thick, add a little water, but if you think the sauce is too thin, then let it bubble away for a little longer. Season.

Once the pie filling is ready, tip it into a 2.5-3 litre dish. Top with mash and fluff up with a fork. Bake for 20 minutes then serve! 


Recipe by Lorraine Pascale