Vegetarian Cottage Pie

Essential Cuisine

Essential Cuisine

Standard Supplier 12th September 2018
Essential Cuisine

Essential Cuisine

Standard Supplier

Vegetarian Cottage Pie

Vegetarian Cottage Pie - a hearty and warming dish as we head into autumn.

Serves 10
Prep time - 20 minutes
Cook time - 50 minutes

Hints and tips: Allow the filling to set in the fridge before you pipe on the mash if you have time? This will prevent it from sinking! For a golden crisp top, place under a grill before serving? The protein in the lentils replaces the traditional beef or lamb in this vegetarian dish.


  • 50g Unsalted butter
  • 250g Peeled and finely chopped onion
  • 2 x Peeled and finely chopped garlic cloves
  • 250g Leek, finely shredded
  • 250g Carrot, finely chopped
  • 2500g Celery, finely chopped
  • 125ml Dry white wine
  • 1litre Premier Rich Vegetable Jus
  • 1kg Cooked Puy lentils
  • 250g Cooked fresh or frozen peas
  • 2.5kg Peeled King Edward potatoes, cut into quarters
  • 80g Essential Cuisine Cheese Stock
  • 1kg Grated smoked cheese (Applewood smoked cheddar)
  • 2 Pinches Ground nutmeg
  • 5 Egg yolks
  • A Good Twist of freshly ground pepper
  • Sea Salt


1. Preheat the oven to 180°c.
2. Melt the butter in a suitable pan on a medium heat. Add the onion, garlic, leek, carrot and celery, gently fry until they are tender with not too much colour.
3. Add the white wine and reduce by half
4. Pour in the Essential Cuisine Premier Rich Vegetable Jus, bring to the simmer.
5. Cover with a lid and cook for 20 minutes in the oven, remove and stir in the peas and the cooked lentils, allow to cool. Season to your taste with freshly ground pepper and sea salt.
6. Meanwhile, boil the potatoes until tender, drain well and push through a sieve or ricer. Beat the Essential Cuisine Cheese Stock and ½ of the grated cheese into the warm mash and season to taste with sea salt, freshly ground pepper and ground nutmeg, finally, beat in the egg yolks.
7. Place the pie mix into a suitable dish, chill in the fridge.
8. Spoon the cheese mash into a piping bag with a large nozzle, pipe the potato onto the pie mix. Sprinkle the remaining cheese on top.
9. Bake for 40 minutes or until piping hot and golden brown on top, your Vegetarian Cottage Pie is now ready to serve with your choice of vegetables and buttered new potatoes.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.