1h 25m$9.96Lentil Cottage Pie
A generous cottage supper with brown lentils, carrots, tomatoes, and cheddar-topped mashed potatoes.
Shopping options
yellow onion, diced
1 Count
Kroger® Yellow Onion 3 lb Bag
11%
vegetable broth
3 Cup
Pacific Foods Organic Vegetable Broth, Plant Based, 32 oz Carton
75%
unsalted butter
4 Tablespoon
Kroger® Unsalted Butter Sticks
13%
kosher salt
1.5 Teaspoon
Kroger® Coarse Kosher Salt
1%
carrots, diced
7.94 Ounce
Simple Truth Organic® Whole Carrots Bag
25%
ground black pepper
0.5 Teaspoon
McCormick Pure Ground Black Pepper
3%
whole milk
0.5 Cup
Kroger® Vitamin D Whole Milk Half Gallon
6%
cheddar cheese, grated
1 Cup
Kroger® Medium Cheddar Shredded Cheese
50%
brown lentils, rinsed
1 Cup
La Preferida® Lentils Dry Beans
42%
canned diced tomatoes
1 Can
Kroger Diced Tomatoes
100%
russet potatoes, peeled and cut into 1-inch pieces
2.5 Pound
Russet Potato
83%
tomato paste
2 Tablespoon
Kroger® Tomato Paste
17%
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- vegetable broth-3 cups
- russet potatoes-2.5 lb
- carrots-7.94 medium
- yellow onion-1 large
- canned diced tomatoes-1 can
- brown lentils-1 cup
- cheddar cheese-1 cup
- whole milk-0.5 cups
- unsalted butter-4 tbsp
- tomato paste-2 tbsp
- kosher salt-1.5 tsp
- ground black pepper-0.5 tsp
Preheat the oven to 400°F (200°C). Rinse the lentils, peel and cut the potatoes, dice the carrots and onion, and grate the cheddar.
Keep fingers clear of the knife and grater while cutting vegetables and grating cheddar.
Place the potatoes in a large pot, cover with cold water, and add 1 teaspoon salt. Boil until fork-tender, 15 to 18 minutes, then drain and return to the pot.
Drain the boiling water carefully to avoid steam burns.
While the potatoes cook, melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, carrots, and 1/4 teaspoon salt, then cook until softened and cozy-sweet, 8 to 10 minutes.
Stir in the tomato paste and black pepper, then cook for 1 minute until deep red and fragrant. Add the lentils, diced tomatoes with their juices, and vegetable broth; simmer until the lentils are tender and the filling is thick but spoonable, 30 to 35 minutes.
Mash the drained potatoes with the remaining 2 tablespoons butter, whole milk, and remaining 1/4 teaspoon salt until rustic and fluffy. Taste the lentil filling and spoon it into the baking dish.
Spread the mashed potatoes over the lentils, then rough up the top with a fork and sprinkle with grated cheddar. Set the dish on a baking sheet and bake until bubbling at the edges and golden on top, 20 to 25 minutes.
Use oven mitts when handling the hot baking dish and baking sheet.
Let the cottage pie rest for 10 minutes before serving so the filling can settle into hearty slices.
Let the pie rest before serving to reduce the risk of burns from bubbling filling.
How did it turn out?
Rating and review tools are unavailable right now.