Go to all recipes
Veggie cottage pie

Veggie cottage pie


Serve up some comfort food for a warming weeknight dinner together

  • Feeds 2 Feeds 2
  • Ready in 1 hour

Each serving contains

  • Energy
    2140kj 510kcal
  • Fat
    Low 27%
  • Saturates
    High 44%
  • Sugar
    Low 27%
  • Salt
    High 27%

% of adult’s reference intake | Carbohydrates per serving : 61g


  • 1 tbsp Co-op olive oil
  • 1/2 onion, finely chopped
  • 1 Co-op British carrot, finely chopped
  • 1 stick celery, finely chopped
  • 1 clove garlic, crushed
  • 1 tbsp tomato purée
  • 400g can chopped tomatoes
  • 1 tsp dried thyme
  • 75g Co-op dried red split lentils
  • 350ml vegetable stock, made with 1/2 stock cube
  • 400g pack Co-op mashed potato
  • 2 spring onions, chopped
  • 25g Co-op Irresistible Somerset vintage Cheddar, grated
  • 100g Co-op frozen peas


  1. Heat the oil in a large pan over a medium heat
  2. Add the onion, carrot and celery, and cook for 8-10 mins, until softened
  3. Add the garlic and cook for a further minute, then add the tomato purée, chopped tomatoes and thyme
  4. Stir in the lentils and vegetable stock, then simmer for 25-30 mins, stirring occasionally, until the mixture is reduced and creamy
  5. Season to taste
  6. Meanwhile, preheat the oven to 220°C/fan 200°C/Gas 7
  7. Heat the mash according to the pack instructions, then stir in the spring onion
  8. Pour the lentil mixture into an ovenproof dish and spread out evenly
  9. Top with the mash, sprinkle over the cheese and bake for 10-15 mins, until crisp and golden
  10. Boil the peas for 3 mins, then drain and serve alongside the pie.

Explore more recipes