Food & Drink Magazine

Cottage Pie with Sliced Potato

By Melissak

Hello lovelies, I hope everyone had a lovely weekend and is ready for a beautiful week.  I had another wonderful weekend.  It consisted of beach times and catching up with my best friend and our other wonderful friends.

This is a great recipe for a rushed night. Switching mashed potatoes for sliced potatoes speeds up the cooking time a lot.  This is a wonderful and filling recipe.




  • 1 cup brown lentils
  • 2 1/2 cup water
  • 1 large onion, finely chopped
  • 4 cloves garlic
  • 1 small green pepper chopped
  • 1 1/2 cup mixed frozen vegetables
  • 1/4 cup light soy sauce
  • 1/2 cup passata 
  • 1 tsp each basil, marjoram and thyme
  • 1 large russet potato, thinly sliced


Preheat oven to 400 degrees.

In a small pot add the lentils and water. Bring to a boil, reduce to heat and simmer until tender. Drain and set aside

In a large pan add 1 tbsp oil.  Add the onion and garlic, cook until translucent.  

Add in green pepper, lentils and frozen vegetables.  Cook for 2 minute.  Stir in the soy sauce, passata, basil marjoram and thyme.  When the vegetables are ready, remove from heat.

Transfer mixture to a baking dish and pour in evenly. Top with the potato, overlapping slices.

Drizzle with olive oil and garnish with paprika. Bake until the potatoes are golden and tender.  30 -40 minutes. Let stand for 5 minutes before serving.


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