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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.
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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.
- 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
- 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.
- 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.
- 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
This pie can be introduced to babies once they have started solids and are developmentally ready, typically around 6 months old. However, there are a few considerations to keep in mind.
- Skip the Worcestershire sauce, and skip/reduce the cheese to reduce sodium levels. Do not season baby portions.
As with all new foods, create a safe eating environment and closely supervise your baby during mealtime.
Not personalised advice - for informational purposes only. Consult with your paediatrician regarding the introduction of solid foods and any potential allergy risks for your baby.
Enjoy the pie on its own for a satisfying meal, or pair it with a side of mixed vegetables or salad for added freshness and nutrition.
For a hearty touch, serve with crispy bread or crusty rolls to soak up the delicious flavours of the pie.
More Family Friendly Meals
Full Recipe
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Red Lentil Cottage Pie
Equipment
- Baking dish about 25 x 18cm (10 x 7 in) Or several small dishes.
Ingredients
Lentil Filling
- 1 tablespoon olive oil
- 2 onions ,finely diced
- 1 celery stalk ,finely diced
- 2 carrots (finely chopped) ,finely diced
- 2 garlic cloves (minced) ,finely diced
- 2 tablespoon tomato paste
- 185g (1 cup) red split lentils
- 400g (14.5 oz) can diced tomatoes
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce Skip if serving a baby/vegetarian
- 625ml (2.5 cups) veg stock *SEE NOTE 1
- 1 bay leaf
Potato Topping
- 900g Sweet Potato, , peeled and cut into large chunks, approx. 5cm
- 75g (¾ cup) Cheddar Cheese, grated *Optional
Instructions
- Heat the oil in a large, nonstick saucepan and sauté onion, carrots, celery and garlic, over medium heat, for 10 mins or until softened
- Stir in the tomato paste followed by the red split lentils.
- Add the canned tomatoes, balsamic vinegar, Worcestershire sauce, bay leaf and 1 cup of the stock.
- Over medium heat simmer for approx. 30 minutes (until the lentils are soft and the sauce has thickened), adding more stock as needed.
- Meanwhile, preheat oven to 200c / 400f and place the sweet potato in a pan of boiling water, simmer for approx. 15 mins or until tender.
- 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 thoroughly with a potato masher and season to taste. (Do not season if making for a baby).
- Transfer the lentil mixture to a oven proof dish and top with the sweet potato.
- Sprinkle with cheese and bake in the oven for approx. 20-30 mins until golden and bubbling.
Video
Recipe Notes
- If serving to a baby use homemade, low-sodium stock or replace with water.
- You can replace the sweet potato with white potatoes if you prefer, just add a little milk and butter when mashing.
Kirstie
Very scrumptious recipe and will definitely be making this one a lot, thank you for sharing this amazing recipe
Amy Whiteford
Thanks Kristie!
Tabitha
I just wanted to ask what tomato purée is? Is it just tomato sauce or is it tomato paste? Thanks so much 🙂
Amy
Hi Tabitha, it is tomato paste. 🙂
Victoria Mukungulu
Huge hit with 16 month old! He wolfed it down! Even wanting sends! Thank you xx
Amy
Great to hear! Thanks Victoria 🙂
Emma Dave
Hello, looking forward to trying this recipe. I just wanted to check if the oven temperature and timings are for a fan oven or a standard oven? I have a fan oven.
Amy
Hi Emma, I use a fan oven 🙂
Kim
Hi, excellent recipe.
followed to the letter except standard potatoes. Came out perfectly.
Thank you!
Amy
Thank you, I'm thrilled to hear it turned out great for you 🙂
Kaylie
Delicious! My 9 month old loved it and so did I. I baked slightly longer, added 1/2 cup ground beef to the lentil mixture, and used 2 cups of Mutti tomato purée as the tomato ingredients because I didn’t have chopped tomatoes. It is an incredibly filling dish and very flavorful. This was the first dish I’ve made that my little one and I could share. So grateful I found your site! Thank you for sharing your wisdom 🙂
Amy
Thanks Kaylie, so glad you enjoyed it 🙂
Maya
My 12 month old loved this! So hearty and tasty. I can't wait to try your other recipes.
Amy
Thanks Maya, so happy your little one enjoyed it. Hopefully you have success with some other recipes 🙂
Claire
Very yummy my 9 month old loved it! Have you tried freezing this recipe?
Amy
Thanks Claire, I'm glad you enjoyed it. Yes you can freeze 🙂
Jacinta liu
Hi Amy, thanks for sharing this recipe. This was so delicious, and it tasted even better the next day! I didn't have celery, so I subbed it with some mushrooms. I'll also be adding more cheese on top next time. Will definitely be cooking it again. Thank you!
Amy
Thanks, Jacinta. You can never add too much cheese! 😉
Sandra
Great easy recipe and really tasty. Halved the quantities and a good meal for two adults with a side salad
Amy
Glad you enjoyed it, Sandra 🙂