Lentil Cottage Pie
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Lentil Cottage Pie

Lentil Cottage Pie

with Mushrooms

This hearty bowl provides all the comfort of cottage pie without the finicky assembly. Protein-packed lentils and savoury mushrooms are a satisfying and wholesome swap for the usual ground meat.

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

1 unit


3 unit

Russet Potato

227 g


113 g


113 g

Green Peas

2 unit

Garlic, cloves

7 g


2 tbsp

Tomato Sauce Base

1 unit

Cream Cheese

(Contains Milk)

1 tsp

Garlic Salt

1 tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

¼ cup


(Contains Milk)

3 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories760 kcal
Fat29 g
Saturated Fat16 g
Carbohydrate107 g
Sugar13 g
Dietary Fiber15 g
Protein26 g
Cholesterol65 mg
Sodium1120 mg
Trans Fat1 g
Potassium2450 mg
Calcium225 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Large Oven-Proof Pan
Measuring Cups
Potato Masher


Cook potatoes

Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min.


Meanwhile, roughly chop mushrooms. Peel, then mince or grate garlic. Roughly chop parsley.

Cook veggies

Heat a large oven-proof pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then mushrooms. Cook, stirring often, until beginning to brown, 2-3 min. Add 1 tbsp (2 tbsp) butter, then mirepoix. Cook, stirring occasionally, until veggies are tender, 3-4 min.

Make lentil filling

Add garlic, flour and half the garlic salt to the pan with veggies. Cook, stirring often, until fragrant, 30 sec. Add lentils with canning liquid, tomato sauce base, peas and 1/4 cup (1/2 cup) water. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring often, until filling thickens slightly, 5-8 min. Season with pepper. (NOTE: For 4 ppl, transfer lentil filling to a 9x13-inch baking dish at this point. For 2 ppl, if you don't have an oven-proof pan, transfer to an 8x8-inch dish.)

Finish potatoes

When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash cream cheese, 1/4 cup (1/2 cup) milk and 2 tbsp (2 tbsp) butter into potatoes until creamy. Season with remaining garlic salt and pepper, then stir in half the parsley.

Finish and serve

When lentil filling is done, top with mashed potatoes, spreading into an even layer to cover filling. Broil in the middle of the oven until potato topping begins to brown, 4-5 min. Remove from the oven and let stand, 5 min. Divide lentil cottage pie between plates. Sprinkle remaining parsley over top.