Vegan Cottage Pie
A comforting and hearty vegan dish with a savory lentil filling topped with fluffy mashed potatoes.
Ingredients
For the Mashed Potatoes
- 4 medium russet potatoes, peeled and cubed You can also use Yukon gold potatoes.
- 1/4 cup plant-based milk For mashing the potatoes.
- to taste salt Add according to preference.
For the Filling
- 1 cup cooked lentils Canned or cooked for convenience.
- 1 large onion, chopped For flavor base.
- 2 cloves garlic, minced For aromatic flavor.
- 2 medium carrots, diced Adds sweetness and color.
- 1 cup peas, fresh or frozen For additional color and flavor.
- 1 cup vegetable broth For moisture.
- 1/4 cup nutritional yeast Adds a cheesy flavor.
- 1 teaspoon dried thyme Herb to infuse flavor.
- 1 teaspoon dried rosemary Herb for additional flavor.
- 1 tablespoon olive oil For sautéing.
Instructions
Preparation
- Boil the potatoes until tender. Drain and mash them with a splash of plant-based milk and a dash of salt until creamy.
- In a large pan, heat olive oil over medium heat. Add chopped onions and minced garlic, cooking until fragrant.
- Add diced carrots and sauté until slightly softened. Then add the peas and cook for a couple of minutes.
- Stir in the cooked lentils and vegetable broth. Sprinkle nutritional yeast, thyme, and rosemary. Let the mixture simmer for 10 minutes.
- In a baking dish, pour the lentil mixture and spread the mashed potatoes on top, creating swirls.
- Bake in a preheated oven at 400°F (200°C) for 20 minutes, or until the top is golden and slightly crispy.
- Allow to cool for a few moments before serving.
Notes
For variations, consider adding a splash of soy sauce or a spoonful of tomato paste to the filling for extra flavor. This dish can also be made a day ahead and stored in the refrigerator until ready to bake.