Red Lentil Cottage Pie

Red Lentil Cottage Pie—the perfect family meal and ultimate comfort food. Whether you're looking to feed the family on a budget or want a dish suitable for both you and your baby, this pie ticks all the boxes.

Red lentils have been a staple in our family's meals since my kids were babies. Their soft texture and nutritional content make them a fantastic food choice when little ones are just starting solids. 

They are versatile too. Explore our collection of red lentil recipes including red lentil lasagne, lentil burgers, lentil croquettes, lentil bake, curried lentil soup and red lentil curry.

Jump to:

• Reasons to Love this Recipe...
• Ingredient Information (with Alternative Suggestions)
• Step by Step Instructions (with Images)
• Top Tips & Variations
• Storage and Re-heating Instructions
• Recipe FAQs
• More Family Friendly Meals
• Red Lentil Cottage Pie

Reasons to Love this Recipe...

• Family-Friendly: A crowd-pleaser for the whole family.
• Nutritious: Packed with veggies, lentils, and sweet potato.
• Budget-Friendly: An economical twist on the traditional shepherd's pie.
• Freezer-Friendly: A great recipe for batch cooking and freezing for those busy weeknights.

Ingredient Information (with Alternative Suggestions)

The full list of ingredients and amounts can be found on the printable recipe card at the bottom of the post. This section gives information on each ingredient and suggests alternatives if required.

• Olive Oil: For sautéing, can be substituted with a cooking oil of your choice.
• Onions, Celery, Carrots: Flavour base of the dish, providing depth and sweetness. 
• Garlic: For flavour, can be skipped if preferred or replaced with a little garlic powder. 
• Bay Leaf: For flavour, optional. 
• Red Split Lentils: This recipe has only been tested with red lentils which have a different cooking time to other lentils. Green or brown lentils will produce a heartier texture and cooking times will vary. 
• Chopped Tomatoes: Can be subbed with passata. 
• Tomato Paste: Adds thickness and intensifies flavour. 
• Vegetable Stock: Can sub with chicken stock/broth. If cooking for a baby use homemade stock or low sodium stock. 
• Balsamic Vinegar and Worcestershire Sauce - adds a rich flavour but can be skipped. 
• Sweet Potatoes: Used for the topping. Regular potatoes can be used as a substitute.
• Cheddar Cheese: For the topping, can be omitted for a dairy-free option

Step by Step Instructions (with Images)

This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of the post.

1. Heat oil in a large saucepan over medium-high heat. Reduce to low heat and sauté onion, carrots, celery, and garlic until softened. Stir in tomato paste, lentils, tomatoes, balsamic vinegar, Worcestershire sauce (if using), bay leaf, and 1 cup of vegetable broth/stock. Simmer for approx. 30 minutes until lentils are soft and the sauce thickens adding more stock as needed
2. Meanwhile cook the sweet potatoes. Place them in a large pot of boiling water and simmer for approx. 15 minutes, until soft. Drain the potatoes and return them to the pot. Leave for a minute, shaking the pot occasionally to encourage the evaporation of any excess water. Mash the potatoes thoroughly with a potato masher.
3. Transfer the lentil mixture to a baking dish in an even layer. Top the lentil base with the sweet potato mash. Optionally, sprinkle cheese on top. 
4. Bake in the oven for approx. 15 mins, until heated through and golden brown on top. 

Top Tips & Variations

• Take Your Time: Don't rush the dish; sautéing the veggies for at least 10 minutes adds flavour depth.
• Perfect Lentil Filling: Ensure lentils are cooked and the filling has thickened. It should be saucy but not sloppy. 
• Allow Lentil Mixture to cool: Although not necessary, allowing the mixture to cool will allow the lentils to support the mash better.
• Dry Potatoes: After cooking, don't skip the steam drying to prevent watery potatoes that might sink into the juicy filling; this also enhances flavour.
• Individual Portions: If preparing for a baby or toddler, consider using small ovenproof dishes for individual portions. This way, you can easily adjust the seasoning for the rest of the mixture.
• Vegan Cottage Pie: For a plant-based version, omit Worcestershire sauce and cheese.
• Delicious Swaps: Experiment with variations like swapping sweet potatoes for creamy mashed potatoes or a carrot and potato mash.

Storage and Re-heating Instructions

• Refrigerate: Allow the pie to cool completely, then store leftovers covered or in an airtight container. Refrigerate for 2 days 
• Freeze: Either freeze directly after assembling, before baking or after baking. Allow the pie to cool completely, then wrap well. Wrap in a layer of cling film (plastic wrap), followed by a layer of aluminium foil, Label and freeze for up to 3 months.  
• Reheating: If frozen, defrost in the refrigerator overnight and then remove the covering. Bake the pie as per the original instructions but extend the baking time to 30 mins to ensure thorough heating. 

Recipe FAQs

More Family Friendly Meals