Vegan Cottage Pie
A comforting and hearty Vegan Cottage Pie made with lentils, vegetables, and creamy mashed potatoes, perfect for family dinners.
Ingredients
Filling Ingredients
- 1 cup Lentils (green or brown) Provides protein and fiber.
- 2 medium Carrots, diced For sweetness and color.
- 1 cup Peas Add a burst of freshness.
- 1 medium Onion, chopped Brings sweetness and depth.
- 2 stalks Celery, chopped For crunchy texture.
- 2 cloves Garlic, minced Adds flavor.
- 2 cups Vegetable broth For creating the sauce.
- 2 tablespoons Tomato paste Adds richness.
- 1 tablespoon Nutritional yeast For a cheesy flavor.
Topping Ingredients
- 4 medium Potatoes, peeled and cubed For a creamy topping.
- 1/2 cup Plant-based milk For creaminess.
- 2 tablespoons Olive oil or vegan butter For finishing the topping.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large pot, heat olive oil over medium heat. Sauté the chopped onions, garlic, and celery until softened, about 5 minutes.
- Add diced carrots and stir for another 5 minutes.
- Add lentils, vegetable broth, tomato paste, and spices. Bring to a simmer and cook for 20 minutes until lentils are tender and mixture thickens.
- While the filling simmers, boil cubed potatoes in salted water until fork-tender, about 15 minutes.
- Drain potatoes, return them to the pot, and mash with plant-based milk and olive oil or vegan butter until smooth.
- Stir peas into the lentil mixture and remove from heat.
- Transfer lentil mixture to a baking dish and smooth evenly. Spoon mashed potatoes on top, spreading to cover.
- Optional: Create swirls with a fork on the top layer.
- Bake in the oven for about 20 minutes or until the top is slightly golden.
Notes
Double the batch for freezing. Store leftovers in an airtight container for up to three days. Reheat in the oven or microwave.