Tomatoey Lentil Cottage Pie

A hearty plant-based twist on a classic comfort food favourite. Tomatoey French  Lentils are cooked with vegetables and topped with fluffy mashed potato before being baked until golden and crisp.
Written by Katy Beskow
1 hour 10 minutes Serves 4 Beginner
Tomatoey Lentil Cottage Pie
Ingredients
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 1 carrot, peeled and finely sliced into rounds
  • 1 celery stalk, finely chopped
  • 2 cavolo nero leaves, roughly sliced
  • Generous splash vegan red wine
  • 2 pouches Merchant Gourmet Tomatoey French Puy & Green Lentils
  • Mashed Potato Topping
  • 4 baking potatoes, peeled and evenly chopped
  • 2 rounded tbsp vegan butter
  • Pinch sea salt

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Tomatoey French Lentils
Tomatoey French Lentils
250G
  1. Place the potatoes into a large saucepan and cover with boiling water. Simmer for 20 minutes until tender.
  2. Drain thoroughly, then add the vegan butter and sea salt and mash until smooth.
  3. Meanwhile, preheat the oven to 200°C / Gas Mark 6.
  4. Heat the olive oil in a frying pan over a medium heat.
  5. Add the onion, carrot, celery and cavolo nero and cook for 2–3 minutes, until the onion begins to soften.
  6. Pour in the vegan red wine and allow it to reduce for 2 minutes.
  7. Stir through the Merchant Gourmet Tomatoey French Puy & Green Lentils until evenly combined.
  8. Transfer the mixture to an ovenproof pie dish.
  9. Top with the mashed potato, either piping it on with a star nozzle or spreading it evenly over the surface.
  10. Bake for 25–30 minutes, until golden and lightly crisp on top.
  11. Leave to stand for a few minutes before serving.

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