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Rustic Vegetable and Amaranth Cottage Pie with Lentil Mash Topping

By TinyTummyTreats Editorial TeamPublished Apr 28, 2026 | Updated Oct 22, 2026
International Under review easy-to-makevegetable-basedwhole-grainsmake-aheadlunchbox-friendlybudget-friendlyseasonal

Vegetable and amaranth cottage pie with a mashed green-lentil topping.

Rustic Vegetable and Amaranth Cottage Pie with Lentil Mash Topping
Prep Under review
Cook Under review
Total Under review
Servings 4
Difficulty medium
Cuisine International

Recipe Details

PrepUnder review
CookUnder review
TotalUnder review
Servings4
Difficultymedium
CuisineInternational
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Ingredients

Servings 4
  • 3/4 cup amaranth grain
  • 1 1/2 cups water for amaranth, plus water to cook lentils
  • 1/2 cup green lentils
  • 1 medium carrot
  • 1 medium zucchini
  • 1 small sweet potato
  • 1/2 medium yellow bell pepper
  • 1 tablespoon olive oil
  • 1/2 small onion
  • 1 garlic clove
  • 3/4 cup vegetable broth
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon nutritional yeast
  • a pinch ground black pepper
  • 1/4 cup unsweetened plant-based milk

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Cook the amaranth: In a medium saucepan, combine rinsed amaranth with 1 1/2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
  3. Prepare the lentil mash topping: Rinse green lentils well. Place lentils in a small pot with enough water to cover by 1 inch. Bring to a boil, then simmer for about 20 minutes until very soft. Drain excess water and mash with unsweetened plant-based milk until smooth and creamy. Set aside.
  4. While lentils and amaranth cook, heat olive oil in a large oven-safe skillet or medium pot over medium heat. Add finely chopped onion and sauté until translucent, about 3-4 minutes.
  5. Add minced garlic and cook for 30 seconds until fragrant.
  6. Add diced carrot, zucchini, sweet potato, and yellow bell pepper. Stir and cook 5-7 minutes, until vegetables begin to soften.
  7. Pour in low-sodium vegetable broth and sprinkle chopped fresh thyme over vegetables. Cover and simmer 10 minutes until vegetables are tender and most liquid has evaporated.
  8. Stir cooked amaranth and nutritional yeast (if using) into vegetable mixture. Season with a pinch of ground black pepper and mix gently.
  9. Evenly spread the lentil mash over the vegetable and amaranth base, smoothing the top with a spatula.
  10. Place skillet (or transfer contents to a baking dish) in preheated oven and bake uncovered for 15-20 minutes until the topping is set and lightly golden.
  11. Cool to a suitable serving temperature. This is a spoonable cottage pie.
  12. Refrigerate leftovers promptly in covered containers for up to 3 days or freeze for up to 1 month.

Timing

Allow for preparation, cooking amaranth and lentils until tender, vegetable cooking, assembly, 15-20 minutes baking and cooling.

Recipe notes

This recipe does not establish suitability for a specific age, allergy or eating ability. Ingredient substitutions have not been validated.

Storage

Refrigerate leftovers promptly in covered containers for up to 3 days.

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