Vegan Cottage Pie

A comforting and delicious Vegan Cottage Pie, packed with savory lentils and topped with fluffy mashed potatoes, perfect for family gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Vegan, Vegetarian

Calories: 350

Ingredients Method Notes

Ingredients

For the Filling

2 cups Lentils (cooked) Hearty base that provides protein and fiber; can be replaced with canned beans for a quicker option.
2 medium Carrots Sweet and tender; add parsnips for an interesting twist.
2 stalks Celery Adds a satisfying crunch; bell peppers are another great substitute!
1 large Onion Provides a savory foundation; shallots work perfectly too.
2 cloves Garlic Aromatic goodness that enhances flavors.
1 cup Vegetable broth Infuses moisture and depth; homemade or store-bought.
2 tablespoons Tomato paste A touch of sweetness and richness; can substitute with crushed tomatoes for a lighter feel.
2 tablespoons Nutritional yeast Adds a cheesy flavor without dairy; omit it if you prefer a more straightforward taste.

For the Mashed Potatoes

4 medium Potatoes The ultimate comfort food; try sweet potatoes for a healthier alternative.
1/2 cup Plant-based milk Keeps the mashed potatoes creamy; almond or oat milk are lovely choices.
2 tablespoons Olive oil For sautéing; use coconut oil for a different flavor profile.

Method

Preparation

Preheat your oven to 400°F (200°C).
In a large skillet, heat a splash of olive oil over medium heat. Add diced onions and sauté for about 3 minutes until fragrant.
Toss in the minced garlic, carrots, and celery. Sauté until they soften, around 5-7 minutes.
Stir in the cooked lentils, vegetable broth, tomato paste, and nutritional yeast. Let it simmer for about 10 minutes while stirring occasionally.
Meanwhile, peel and chop your potatoes into chunks; boil them in salted water until fork-tender (about 15 minutes).
Drain the potatoes and mash them with plant-based milk until smooth and creamy. Season with salt and pepper to taste.

Baking

In a baking dish, layer the lentil mixture evenly, then top it with the mashed potatoes, spreading it smoothly with a spatula.
Bake in the oven for 25-30 minutes, or until the top gets golden brown and irresistible.
Remove from the oven and let it cool for a few minutes before serving.

Notes

Add a sprinkle of paprika or cayenne for a kick of spice! For a festive twist, include chopped mushrooms or green beans in the filling. This dish stores wonderfully! Allow it to cool completely, then cover it with plastic wrap or transfer it to an airtight container. It can stay in the fridge for up to four days. For longer storage, freeze it before baking.