Mock Cottage Pie
Elevate your comfort food game with this hearty and satisfying Mock Cottage Pie — a plant-based twist on the classic dish! Featuring a rich, savory lentil and vegetable filling seasoned with fragrant thyme, rosemary, and paprika, this recipe is topped with creamy, golden mashed potatoes for the ultimate cozy meal. Packed with wholesome ingredients like carrots, celery, and protein-rich lentils, this vegetarian take on cottage pie offers a perfect balance of flavor and nutrition. With its crispy potato topping and a burst of umami from soy sauce and tomato paste, this dish is sure to please both vegans and meat-lovers alike. Quick and easy to prepare, it's ready in just an hour, making it an ideal dinner option for busy weeknights or casual family gatherings. Serve this Mock Cottage Pie alongside a fresh green salad for a comforting, crowd-pleasing meal that everyone will love!
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Recipe Information
Ingredients
- 4 medium potatoes
- 3 tablespoons butter
- 0.25 cup milk
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 medium, diced carrot
- 2 stalks, diced celery
- 2 cloves, minced garlic
- 1.5 cups, drained and rinsed canned lentils
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 0.5 cup frozen peas
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon paprika
- 1 teaspoon or to taste salt
- 0.5 teaspoon or to taste black pepper
Instructions
Peel and chop the potatoes into large chunks. Boil them in salted water for 15-20 minutes, or until tender.
While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until softened.
Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Stir in the lentils, vegetable broth, tomato paste, soy sauce, dried thyme, dried rosemary, paprika, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
Add the frozen peas to the skillet and cook for an additional 2-3 minutes. Remove the skillet from heat and set aside.
Once the potatoes are tender, drain them and return them to the pot. Add the butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste.
Preheat your oven to 375°F (190°C).
Transfer the lentil and vegetable mixture to an oven-safe baking dish, spreading it evenly across the bottom.
Spoon the mashed potatoes on top of the filling, spreading them out evenly with a spatula or spoon. Use a fork to create small ridges on the surface of the potatoes for texture.
Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and slightly crisp.
Remove the dish from the oven and let it rest for 5 minutes before serving. Enjoy your Mock Cottage Pie!
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 4785 mg | 208% | |
| Total Carbohydrate | 306.8 g | 112% | |
| Dietary Fiber | 61.6 g | 220% | |
| Total Sugars | 43.0 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 450 mg | 35% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 7376 mg | 157% | |
*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.
