Katy Holder introduces us to her delightful Lentil Cottage Pie recipe from her “slow cooker vegetarian” cookbook, featuring ingredients like mashed potatoes, olive oil, onion, garlic, carrots, and zucchini.

To prepare Lentil Cottage Pie in your slow cooker or crockpot, layer sautéed onions, garlic, seasoned vegetables, and lentils in the cooker. Cover them with a smooth layer of mashed potatoes. Set to cook on low for three hours until thoroughly heated.

This recipe turns traditional comfort food into a nutritious meal, perfect for warming up on a cool night. It’s a personal favorite on busy weekdays, easy to prepare, and always comforting.

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How can I thicken the lentil mixture if it’s too runny?

If the lentil mixture is too runny, mix a tablespoon of cornstarch with an equal part of water and stir it into the slow cooker. Continue cooking for an additional 15-20 minutes to achieve a thicker consistency.

Slow Cooker Lentil Cottage Pie Ingredients

• 1 kg of mashing potatoes, peeled and coarsely chopped
• 30 g of butter
• 2 tbsp of milk
• 2 tbsp of olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, crushed
• 2 carrots, finely grated
• 2 zucchini, finely grated
• Leaves from 1 sprig of thyme
• 2 tsp of dried oregano
• 2 cans (400 g each) of brown lentils, drained and rinsed
• 1 can (400 g) of diced tomatoes
• 2 tbsp of tomato paste
• Sea salt and freshly ground black pepper, to taste
• Green peas or your favourite green vegetable, to serve (optional)

How To Make Slow Cooker Lentil Cottage Pie

1. Prepare the potatoes: In a large saucepan, add the chopped potatoes to salted water and bring to a boil, then cook for 12-15 minutes until tender, ensuring they are soft enough for mashing.
2. Mash the potatoes: After draining the potatoes, return them to the pan over low heat to dry out any remaining water; mash them with butter and milk until smooth, seasoning with salt and pepper to enhance the flavor.
3. Mix the lentil base: In your slow cooker, combine the olive oil, finely chopped onion, crushed garlic, finely grated carrots, and zucchini, along with the thyme leaves, dried oregano, drained lentils, diced tomatoes, and tomato paste, seasoning well with salt and pepper for taste.
4. Assemble the pie: Carefully spread the smooth mashed potatoes over the top of the lentil mixture in the slow cooker, ensuring an even layer that covers all the vegetables.
5. Cook the pie: Set your slow cooker to low and allow the pie to cook for 3 hours, during which the flavors will meld together beautifully; serve hot with green peas or another green vegetable of your choice.

Can this recipe be doubled for larger gatherings?

Yes, this recipe can easily be doubled. Just make sure to use a larger slow cooker to accommodate the increased volume and possibly extend the cooking time slightly to ensure everything is heated through evenly.

Recipe Tips

• Enhance the flavors: Before adding them to the slow cooker, sauté the onions and garlic until golden to enhance their sweetness and complexity, enriching the overall flavor of the dish.
• Control the moisture: If the mixture appears too watery, cook it uncovered in the slow cooker for an additional 30 minutes to reduce the liquid and concentrate the flavors.
• Customize your herbs: Don’t hesitate to swap thyme and oregano with rosemary or basil to explore different herbal flavors that might better suit your taste preferences.
• Achieve perfect potatoes: For creamier mashed potatoes, use an extra tablespoon of butter or replace the milk with cream, enhancing the richness and texture of the topping.
• Boost nutritional value: Add a handful of spinach or kale to the lentil mixture before cooking to increase the dish’s vitamin content without significantly changing the flavor.

Recipe Variations

• Make it vegan: Substitute the butter and milk in the mashed potatoes with plant-based alternatives like almond milk and vegan butter to cater to a vegan diet without compromising on texture.
• Add a crunch: Enhance the final dish by sprinkling a mix of breadcrumbs and grated parmesan over the top before the last hour of cooking, creating a crispy, golden crust.
• Spice it up: Add a teaspoon of chili flakes or a splash of hot sauce to the lentil mixture for a spicy kick that balances the richness of the dish.
• Incorporate other vegetables: Toss in additional vegetables like chopped bell peppers or mushrooms to use up leftovers and add extra texture and flavor to the pie.
• Swap the lentils: Experiment with different types of lentils, such as green lentils, to vary the texture and subtly change the flavor profile of your cottage pie.

What To Serve With Lentil Cottage Pie

Serve your Lentil Cottage Pie with hearty sides like roasted Brussels sprouts, Green Tomato Chutney, Greek Green Beans, sautéed kale, and buttered corn.

You can also pair it with a crisp apple and walnut salad or a refreshing cucumber mint yogurt for a delightful contrast.

How To Store Leftover Lentil Cottage Pie

In The Fridge:

For optimal freshness, store leftover Lentil Cottage Pie in an airtight container. I always suggest making sure it’s cooled to room temperature before refrigerating. Properly stored, it will last for up to 3-4 days in the fridge.

In The Freezer:

Lentil Cottage Pie can be frozen, which is super handy. Simply transfer the cooled pie into a freezer-safe container or wrap it tightly with foil. Label it with the date, and it will keep well for up to 2 months. Thaw in the fridge overnight when ready to use.

How To Reheat Leftover Lentil Cottage Pie

Reheat your leftover Lentil Cottage Pie in the microwave by covering it with a microwave-safe lid and heating it on high for about 3-5 minutes, stirring halfway through.

For a crispier top, I would reheat it in the oven at 350°F for about 20-25 minutes or until heated through.

Check out More Slow Cooker Recipes:

• Slow Cooker Steak And Mushroom Pudding
• Slow Cooker Fish Pie
• Slow Cooker Steak Pie