The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mushroom & Lentil Cottage Pie with Creamy Mash & Grilled Broccoli
A mindful chef take on this child-pleasing classic. Earthy full-of-fibre lentils soak up flavour from mushrooms and sundried tomato in this cottage pie. Silky mashed potato tops it all off. Nutty broccoli on the side to up the veg.
1/3 daily fibre
4 of 5 a day
Low sat fat
Family classics
Serving size
Ingredients
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 handful of fresh flat-leaf parsley
- 1 head of broccoli
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 300g vegetable gravy (Celery) (Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 506 x bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 3 garlic clove
- 120g chestnut mushrooms
- 2 carrot
- 1 leek
- 4 large potatoes
Nutritional Information
Calories: 535
Protein: 19g
Carbs: 78g
Fat: 15g
Mushroom & Lentil Cottage Pie with Creamy Mash & Grilled Broccoli
A mindful chef take on this child-pleasing classic. Earthy full-of-fibre lentils soak up flavour from mushrooms and sundried tomato in this cottage pie. Silky mashed potato tops it all off. Nutty broccoli on the side to up the veg.
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Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a medium ovenproof dish, a large frying pan, a sieve, a peeler, a measuring jug & a masher
Get started
- Peel and dice the potatoes into 3cm chunks. Add the potatoes to the saucepan and simmer for 15-18 mins, until soft, then drain and return to the pan
- Meanwhile, trim and thinly slice the leek into 1/2cm half-moons. Dice the carrots into 1cm chunks (peel optional). Finely chop or crush the garlic. Thinly slice the mushrooms
Start the filling
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the leek and cook for 3-4 mins, until starting to soften. Add the mushrooms and carrot and cook for another 4-5 mins, until soft and golden. Season with salt and pepper
- Add the garlic and cook for another 1 min
Simmer simmer
- Drain and rinse the lentils, then stir into the pan with the sundried tomato paste
- Pour in the gravy and 100ml hot water. Bring to a boil, then simmer for 3-4 mins, until the sauce is thick and coating the lentils. Season with salt and pepper
Make the mash
- When ready, add 1 tbsp oil, half the mustard and a pinch of salt and pepper to the potatoes and mash until smooth
- Cut the broccoli into small florets
- Preheat the grill to high (240C)
- Finely chop the parsley. Stir half the nutritional yeast, the remaining mustard and three-quarters of the parsley into the lentils. Season to taste. Add a splash of water if the sauce becomes too thick
Grill & plate up
- Transfer the lentil mixture to the medium ovenproof dish, top with the mash and spread evenly. Use a fork to scrape lines onto the topping. Sprinkle over the remaining nutritional yeast
- Add the broccoli to the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Grill the pie and broccoli together for 8-9 mins, until the pie is golden and the broccoli is soft
- Serve the mushroom & lentil pie onto plates, with the broccoli alongside. Garnish with the remaining parsley
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