Go Back
Vegetarian lentil cottage pie with garlic butter sweet potato mash - Domestic Gothess

Vegetarian Cottage Pie With Garlic Butter Sweet Potato Mash

Servings 6 people
Author Domestic Gothess



  • 50 g (1.75 oz) Clover original butter
  • 1 large onion finely chopped
  • 1 leek finely chopped
  • 2 large carrots cut into small dice
  • 2 fat garlic cloves crushed
  • 1 tsp dried thyme
  • 200 g (7 oz) mushrooms, finely chopped
  • 150 ml (⅔ cup) red wine
  • 1 400 g tin chopped tomatoes
  • 1 400 g tin green or puy lentils drained
  • 1 vegetable stock cube
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • salt and pepper

Sweet Potato Topping

  • 1.5 kg (3.3 pounds) sweet potatoes, peeled and cut into chunks
  • 50 g (1.75 oz) Clover original
  • 4 fat garlic cloves crushed
  • 75 g (2.75 oz) mature cheddar, grated


  • Melt the Clover in a large pan and gently fry the onion, leek, carrots and garlic for 15 minutes until soft. Add the mushrooms and thyme and continue to cook for 5-10 minutes until the mushrooms are soft and any excess liquid has evaporated.
  • Pour in the red wine and tomatoes and add the lentils, stock cube, soy sauce and sugar. Bring up to a simmer and cook for about 20 minutes then season to taste with plenty of salt and pepper.
  • Preheat the oven to 190C/375F/gas mark 5.
  • To make the sweet potato topping, boil the sweet potatoes in a large pan of salted water until tender, drain well then return to the pan.
  • In a small pan, melt the Clover, add the garlic and cook gently for about 5 minutes until the garlic begins to turn golden, pour the garlic butter into the potatoes then mash them and season with salt and pepper.
  • Transfer the filling to a large ovenproof dish and spread the mash over the top (or get fancy like I did and pipe it on using a piping bag fitted with a large star nozzle); sprinkle over the cheddar (at this point the pie can be refrigerated for up to a couple of days). Bake for 30-40 minutes until golden and bubbling.