This Jamie Oliver Vegetarian Cottage Pie is made with dried porcini mushrooms, lentils, leeks, carrots, swede, and celeriac, making it meat-free and full of nutritious veggies. This veggie cottage pie by chef Jamie Oliver can be prepared in less than 2 hours and can serve about 6 to 8 people.

Serve This easy Vegan Cottage Pie with steamed seasonal greens and a simple garden salad for a wholesome dinner.

This Vegetarian Cottage Pie is the same as the one you’ll find on Jamie Oliver’s website. People often look it up using different names like “Veggie Cottage Pie Jamie Oliver” or “Jamie Oliver Lentil Cottage Pie.”

Heads Up: No Meat Versions by Jamie Oliver
If you’re searching for a Jamie Oliver Cottage Pie with beef or chicken, you won’t find it. Jamie Oliver offers only this vegetarian version. So, if you’re looking for a meat-free Cottage Pie, this is the only one!

Jump to Recipe Jump to Video Print Recipe

Vegetarian Cottage Pie Ingredients

10g dried porcini mushrooms
1 x 400g tin of green lentils
2 large leeks
3 carrots
500g swede
500g celeriac
Olive oil
3 sprigs of fresh rosemary
1 tsp cumin seeds
2kg potatoes
40g unsalted butter
A splash of semi-skimmed milk
1 onion
1 tsp Marmite
3 tbsp tomato purée

How To Make Vegetarian Cottage Pie

Preparation: Soak the dried porcini mushrooms in 600ml of boiling water using a blender. Trim and slice the leeks, and chop the carrots, swede, and celeriac into similar sizes.
Cook Vegetables: In a large casserole pan, heat 2 tablespoons of olive oil on medium. Add rosemary and fry for a minute until crispy. Remove and set aside. Add cumin seeds and the chopped vegetables to the pan. Season and cook for 30 minutes, stirring occasionally.
Prepare Mash: While the vegetables are cooking, peel and chop the potatoes. Boil them in salted water until tender (about 15 minutes). Drain and mash them with butter and milk. Season to taste.
Make Sauce: Blend the soaked porcini, onion, Marmite, and tomato purée until smooth. Add this to the vegetable pan and cook for another 20 minutes, stirring regularly.
Assemble and Bake: Preheat the oven to 190ºC. Add the lentils to the vegetable mixture and bring to a boil. Layer the mashed potatoes on top and bake for 30 minutes. Garnish with crispy rosemary before serving.

How Long Does Vegetarian Cottage Pie Last

This Jamie Oliver Vegetarian Cottage Pie can last in the fridge for about 3 to 5 days. For properly stored pie, make sure to let it cool first, then wrap it with plastic wrap and place it in the fridge. If you have any leftovers, place them in a well-sealed glass container.

Can I Freeze Vegetarian Cottage Pie

Yes, Jamie Oliver’s Vegetarian Cottage Pie can be frozen for up to 3 months. To freeze properly, let the pie cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. To thaw, place it in the fridge overnight or reheat it in the oven at a low temperature.

What To Serve With Vegetarian Cottage Pie

Jamie Oliver Vegetarian Cottage Pie goes well with steamed seasonal greens, roasted vegetables, and a simple garden salad.

This Vegetarian Cottage Pie can also be served with garlic bread or a side of couscous for a more filling meal.

Vegetarian Cottage Pie Substitutions

Mushrooms: While I’ve used dried porcini mushrooms for a rich gravy flavor, you can easily swap them for fresh mushrooms or even a good-quality stock cube.
Herbs: Don’t worry if you don’t have rosemary. Feel free to use any woody herbs like thyme, bay, or sage. Dried herbs work well too.
Root Vegetables: The recipe is quite flexible with the veggies you can use. Feel free to swap out or add any root vegetables you have on hand for the filling or topping.
Additional Veggies: If you’re looking to make the dish even heartier, you can add veggie mince to the mix.

Try More Jamie Oliver pies:

Print Recipe