Lentil cottage pie

Name: Lentil cottage pie
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 portions

A meat-free cottage pie with brown lentils, mushrooms and carrots under a creamy potato topping.

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

For 6 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Step 1. Simmer the lentils, carrot, mushrooms, tomatoes and broth for 30 minutes until thick.
Step 2. Boil the potatoes until tender, then mash with the milk.
Step 3. Spoon the lentil mixture into a dish and spread the mash over the top.
Step 4. Bake at 200°C for 25 minutes until golden and steaming hot in the middle.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

During pregnancy, cook meat, poultry, fish and eggs thoroughly to the safe internal temperatures published by the Government of Canada — no runny yolks or pink poultry.
Use pasteurized milk, cheese, yogurt and juice only, and avoid unpasteurized dairy.
Refrigerate leftovers within two hours, keep the fridge at 4°C or below, and reheat once until steaming hot throughout.
Wash all raw fruit and vegetables under running water before use.
No alcohol is used in this recipe.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Prenatal nutrition — Health Canada, reviewed 9 September 2026
Food safety for pregnant people — Government of Canada, reviewed 9 September 2026