Lentil Cottage Pie
Warm, comforting, and packed with wholesome ingredients, this Lentil Cottage Pie is the ultimate plant-based twist on a classic favorite. Featuring protein-rich green or brown lentils simmered in a savory tomato and herb-infused sauce, this dish is layered with a creamy mashed potato topping made with vegan butter and non-dairy milk for a luscious finish. With hearty vegetables like carrots, celery, and peas rounding out the filling, this recipe is not only delicious but also nutrient-dense. Perfect for weeknight dinners or cozy gatherings, this vegan cottage pie is easy to prepare, family-friendly, and fully customizable. Plus, it’s baked to golden perfection for a meal that’s as visually appealing as it is satisfying. Enjoy this comfort food classic that's both dairy-free and meatless without compromising on flavor!
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Recipe Information
Ingredients
- 200 g dry green or brown lentils
- 750 ml vegetable broth
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 2 cloves cloves of garlic, minced
- 2 tbsp tomato paste
- 400 g canned diced tomatoes
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce (vegan, optional)
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 150 g frozen peas
- 800 g potatoes, peeled and chopped
- 50 g vegan butter or margarine
- 100 ml non-dairy milk (unsweetened)
- to taste salt
- to taste black pepper
Instructions
Rinse the lentils thoroughly under cold water and add them to a pot with the vegetable broth. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.
While the lentils are cooking, bring a pot of salted water to a boil. Add the chopped potatoes and cook for 15-20 minutes, or until soft. Drain well.
Mash the cooked potatoes with vegan butter and non-dairy milk until smooth and creamy. Season with salt and pepper to taste. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion, carrot, and celery, and sauté for 5-7 minutes, or until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1 minute to caramelize it slightly, then add the canned diced tomatoes, soy sauce, Worcestershire sauce (if using), rosemary, and thyme.
Add the cooked lentils to the skillet and stir to combine. Simmer the mixture uncovered for 10 minutes, allowing it to thicken slightly.
Stir in the frozen peas and cook for an additional 2 minutes. Taste and adjust seasoning with salt and pepper as needed.
Preheat your oven to 200°C (400°F).
Transfer the lentil mixture to a baking dish and spread it out evenly. Top with the mashed potatoes, smoothing them out with a spatula or fork.
Place the dish in the preheated oven and bake for 20 minutes, or until the top is golden and slightly crisp.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your hearty Lentil Cottage Pie!
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1403 mg | 61% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 15.0 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1944 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
