Photo of Quorn™ & lentil cottage pie by WW

Quorn™ & lentil cottage pie

Points® value
Total Time
1 hr 40 min
15 min
1 hr 25 min
This veggie version of the much-loved classic has a tasty filling made with lentils and Quorn. A little bit of Marmite added to the filling gives it a rich, savoury flavour.


Puy lentils, dry

110 g

Vegetable stock cube

1 cube(s), crumbled

Potatoes, Raw

600 g, peeled and chopped

Skimmed Milk

2 tablespoon(s)

Half fat Cheddar cheese

60 g, mature, grated

Vegetable Oil

2 teaspoon(s)


1 large, chopped

Carrots, raw

1 medium, diced

Celery, Raw

2 stick(s), chopped


2 clove(s), chopped

Quorn mince

200 g

Dried Mixed Herbs

2 teaspoon(s)

Gravy granules, dry

4 teaspoon(s), level, vegetable

Yeast Extract

½ tablespoon(s), level

Broccoli, raw

320 g, tenderstem


  1. Rinse and drain the lentils, then put them in a pan with 400ml water. Cover and simmer for 30 minutes until the lentils are tender and most of the water has been absorbed. Stir in the stock cube until dissolved, adding a splash more water if needed.
  2. Meanwhile, bring a second pan of water to the boil, add the potatoes and cook for 15 minutes until tender. Drain and mash well with the milk and half the cheese, then season to taste.
  3. Preheat the oven to 200°C, fan 180°C, gas mark 6. Heat the oil in a large frying pan, add the onion, carrot, and celery and cook slowly for 15 minutes or until softened.
  4. Add the garlic and cook for 2 minutes, then stir in the Quorn, herbs, gravy granules, Marmite and 250ml hot water. Stir in the lentils, bring to the boil, then spoon the mixture into a 1.2 litre ovenproof dish. Top with the mash, using a fork to gently spread to the edges. Scatter over the remaining cheese and bake for 30-40 minutes until golden.
  5. Just before the end of the cooking time, cook the broccoli in a pan of boiling water for 3-4 minutes, or until just tender. Serve with the cottage pie.