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Photo of Vegetarian cottage pie by WW

Vegetarian cottage pie

3 - 9
PersonalPoints™ per serving
Total Time
6 hr 30 min
25 min
6 hr 5 min


Brown onion

1 medium, finely chopped


1 medium, chopped


1 stick(s), stick, chopped

Dry lentils

1 cup(s), (200g), brown variety, rinsed and drained

Canned diced tomatoes

400 g, (1 x 400g can)

Pizza sauce

2 tbs, herb and garlic variety

Fresh thyme

1 tsp, leaves

Vegetable stock

2 cup(s), (500ml)

Kecap manis

1 tbs, (sweet soy sauce)

Fresh flat-leaf parsley

2 tbs, chopped


680 g, chopped

Skim milk

cup(s), (80ml)

Reduced fat oil spread

2 tsp

Vintage cheddar cheese

cup(s), (40g), grated


  1. Place onion, carrot, celery, lentils, tomatoes, pizza sauce, thyme, stock and kecap manis in a 5.5 litre slow cooker and stir to combine. Cook, covered, on low for 6 hours (or high for 3 hours) or until lentils have softened. Add parsley and stir to combine. Spoon mixture into a 1.5 litre capacity ovenproof dish.
  2. Meanwhile, boil, steam or microwave potatoes until tender. Drain. Mash in a bowl with milk and spread until smooth.
  3. Preheat grill on high. Top lentil mixture with mash and sprinkle with cheese. Cook for 2–3 minutes or until cheese is melted and golden. Serve.


TIPS: You’ll find dried lentils in the soup aisle of supermarkets. Green lentils can be substituted for brown lentils, if preferred. Serve with a side salad of lettuce leaves, halved cherry tomatoes and sliced cucumber.