Lentil Vegetable Cottage pie
If you’re looking for a cozy, satisfying meal that doesn’t rely on meat but still delivers on flavor, this Lentil Vegetable Cottage Pie is your perfect answer. Packed with protein-rich lentils, vibrant vegetables, and topped with creamy mashed potatoes, it’s a healthy twist on the classic British comfort food — and you won’t miss the meat one bit.
Why You’ll Love This Recipe
- Wholesome & Nourishing: Lentils provide fiber and plant-based protein, while a variety of vegetables add vitamins and antioxidants.
- Comforting: Creamy mashed potatoes atop a rich savory filling makes this dish feel like a warm hug.
- Great for Meal Prep: It reheats beautifully, making it ideal for lunches or dinners throughout the week.
- Family-Friendly: Even picky eaters tend to enjoy this one — especially with that golden potato topping!
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 cup mushrooms, chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup dried green or brown lentils (or 2½ cups cooked lentils)
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- Salt and pepper to taste
- ½ cup frozen peas (optional)
For the Mashed Potato Topping:
- 4 medium potatoes, peeled and cubed
- 2 tablespoons plant-based butter (or regular if not vegan)
- ¼ cup plant-based milk (or regular milk)
- Salt and pepper to taste
- Optional: a sprinkle of nutritional yeast or vegan cheese for added richness
Instructions
1. Cook the Lentil Filling
- Heat olive oil in a large skillet over medium heat. Add onions and cook until soft, about 5 minutes.
- Stir in garlic, carrots, celery, and mushrooms. Cook for another 5–7 minutes until vegetables soften.
- Add tomato paste, thyme, and rosemary. Stir to coat the veggies.
- Add lentils, vegetable broth, and soy sauce. Bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes, until lentils are tender.
- Uncover and cook a few more minutes if needed to let excess liquid evaporate. Stir in frozen peas (if using), and season with salt and pepper. Set aside.
2. Make the Mashed Potatoes
- While the filling simmers, boil the potatoes in salted water for 15–20 minutes until fork-tender.
- Drain and mash with plant-based butter and milk until smooth. Season with salt and pepper.
3. Assemble & Bake
- Preheat your oven to 400°F (200°C).
- Spoon the lentil filling into a baking dish and spread evenly.
- Top with mashed potatoes and smooth over the top. Use a fork to create texture for a crispy finish.
- Bake for 20–25 minutes, or until the top is lightly golden. If desired, broil for 2–3 minutes for extra crispiness.
Tips and Variations
- Add more veggies: Zucchini, sweet corn, or spinach work well in the filling.
- Switch up the topping: Try mashed sweet potatoes or cauliflower mash for a twist.
- Make it cheesy: Add grated vegan cheese on top before baking.
- Gluten-Free Option: Ensure your soy sauce is gluten-free, or use tamari.
Serving Suggestions
Serve with a crisp green salad or steamed greens for a complete meal. This pie is hearty enough on its own but pairs well with roasted Brussels sprouts or sautéed kale.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Reheat in the oven until hot throughout.
Whether you’re a long-time vegetarian or just trying to eat more plant-based meals, this Lentil Vegetable Cottage Pie is a comforting, nourishing dish that’s perfect for chilly evenings or whenever you need a feel-good dinner. It’s proof that healthy can still mean hearty — and incredibly delicious.
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