Lentil Cottage Pie
Brown lentils, carrots and tomatoes under cheddar-topped mashed potatoes. Allow about 115 minutes, with the potatoes cooking alongside the filling and a ten-minute rest after baking.
- cottage pie
- cottage supper
- cozy
- gluten-free
- Hobbit
- lentils
- plant-based
- Shire supper
- vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
canned diced tomatoes · 1 Can
Kroger Diced Tomatoes
100%
Details
russet potatoes, peeled and cut into 1-inch pieces · 2.5 Pound
Russet Potato
83%
Details
vegetable broth · 3 Cup
Pacific Foods Organic Vegetable Broth, Plant Based, 32 oz Carton
75%
Details
cheddar cheese, grated · 1 Cup
Kroger® Medium Cheddar Shredded Cheese
50%
Details
brown lentils, rinsed · 1 Cup
La Preferida® Lentils (Dry)
Sale
42%
Details
carrots, diced · 7.94 Ounce
Simple Truth Organic® Whole Carrots Bag
25%
Details
tomato paste · 2 Tablespoon
Kroger® Tomato Paste
17%
Details
unsalted butter · 4 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
13%
Details
yellow onion, diced · 1 Count
Kroger® Yellow Onion 3 lb Bag
11%
Details
whole milk · 0.5 Cup
Kroger® Vitamin D Whole Milk Half Gallon
6%
Details
ground black pepper · 0.5 Teaspoon
McCormick Pure Ground Black Pepper
Sale
3%
Details
kosher salt · 1.5 Teaspoon
Kroger® Coarse Kosher Salt
1%
Details
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- vegetable broth-3 cups
- russet potatoes-2 1/2 lb
- carrots-8 medium
- yellow onion-1 large
- canned diced tomatoes-1 can
- brown lentils-1 cup
- cheddar cheese-1 cup
- whole milk-1/2 cup
- unsalted butter-1/4 cup
- tomato paste-2 tablespoons
- kosher salt-1 1/2 teaspoons
- ground black pepper-1/2 teaspoon
Preheat the oven to 400°F (200°C). Set out a deep 9-by-13-inch baking dish of at least 4 quarts on a rimmed baking sheet. 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.
Cover the potatoes with cold water in a large pot and add two-thirds of the salt. Bring to a boil, then cook for 15–18 minutes, until fork-tender. Drain carefully and return to the pot.
Drain the boiling water carefully to avoid steam burns.
While the potatoes cook, melt half the butter in a deep skillet of at least 5 quarts over medium heat. Add the onion, carrots and one-sixth of the salt. Cook for 8–10 minutes, until softened.
Stir in the tomato paste and pepper and cook for 1 minute. Add the lentils, tomatoes with their juices and broth. Simmer gently, checking after 30–35 minutes, until the lentils are fully tender and the filling is thick but spoonable. Add a little water if it dries before the lentils soften, or simmer uncovered to thicken.
Mash the potatoes with the remaining butter and salt and the milk until fluffy. Spoon the fully tender lentil filling into the deep baking dish, leaving room for the potato topping.
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.