(VE)Lentil cottage pie with cauliflower and leek mash

Serves 2 – 3



1 small cauliflower

3 leeks

1 tbsp creamed coconut grated

Olive oil

1 onion

2 large carrots, peeled and diced

½ a small butternut squash

4 mushrooms

2 tbsp chopped thyme

Vegetable stock cube

2 tbsp tomato puree

2 x 400g tin green lentils

300 ml boiling water



Preheat oven to 190 C/gas mark 5


Steam or boil cauliflower and leeks until tender (about 15 minutes) remove and drain, mash and add grated coconut cream and put to one side.


Place oil in frying pan add onion and fry over medium to high heat for 7-10 minutes until golden, add carrots, butternut squash, mushrooms and thyme fry for a further 5 minutes. Dissolve stock cube in boiling water and add to pan, bring to the boil, reduce the heat and simmer for 10 minutes then add tomato puree and lentils, cover with a lid and simmer for another 10 minutes, stirring occasionally, adding more water if required.


Pile lentil mixture into baking dish and spoon mash evenly on top – place in the oven for 25 minutes until nice and crispy on top.