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Lentil and Herb Vegan Cottage Pie Recipe

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★★★★★

4.9 from 67 reviews

This Lentil and Herb Vegan Cottage Pie is a hearty, comforting dish featuring a savory lentil and vegetable filling topped with creamy mashed potatoes. Perfectly seasoned with fresh herbs and baked to a golden finish, it provides a nutritious and satisfying vegan alternative to the classic cottage pie.

Ingredients

Scale

Mashed Potato Topping

  • 1 ½ pounds russet potatoes, peeled and roughly chopped
  • 3 tablespoons plus 2 teaspoons vegan butter
  • ¼ cup unsweetened non-dairy milk
  • ¼ cup vegan parmesan (optional)
  • ½ teaspoon salt

Lentil Filling

  • 2 tablespoons oil
  • 1 cup onion (about half a large onion)
  • 1 large leek (white part only), thinly sliced (about ½ cup)
  • 8 ounces sliced mixed mushrooms (button, cremini, shiitake)
  • 1 ½ cups carrots (about 2 large), diced finely (¼ inch pieces)
  • ½ cup celery, diced finely (¼ inch pieces)
  • 3 cloves garlic, minced
  • 2 teaspoons finely chopped rosemary
  • 1 tablespoon fresh thyme
  • 1 ½ teaspoons vegan Worcestershire sauce
  • 1 teaspoon salt, plus more for seasoning
  • ½ teaspoon black pepper
  • 2 ½ tablespoons tomato paste
  • 2 tablespoons flour
  • 1 ½ cups vegetable broth
  • 2 cups canned lentils, drained and rinsed
  • 1 cup frozen peas

Instructions

  1. Preheat Oven: Preheat the oven to 375°F (190°C) and prepare a large baking dish, approximately 8 inches in diameter.
  2. Cook Potatoes: Place peeled and chopped potatoes into a pot, cover with cold water and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer covered for about 10 minutes until tender. Drain and return potatoes to pot to steam uncovered, releasing excess water.
  3. Sauté Aromatics: While potatoes cook, heat oil in a large frying pan over medium-low heat. Add chopped onions and leek, cooking for 8-10 minutes until tender but not browned.
  4. Add Vegetables: Add diced mushrooms to the pan and cook for 6 minutes. Then add carrots, celery, minced garlic, rosemary, thyme, vegan Worcestershire sauce, salt, and black pepper. Cook for another 6 minutes until carrots are tender, stirring and scraping the pan as needed.
  5. Incorporate Tomato Paste and Flour: Stir in tomato paste and cook for 2-3 minutes until well combined. Sprinkle flour over the mixture and cook for 1 minute, stirring constantly.
  6. Add Liquids and Lentils: Pour in vegetable broth, then add drained lentils and frozen peas. Simmer the filling for 2-3 minutes until thickened. Taste and adjust salt as needed.
  7. Mash Potatoes: Mash the drained potatoes using a potato masher. Add vegan butter, salt, non-dairy milk, and vegan parmesan if using. Mix until smooth and creamy.
  8. Assemble Pie: Spread the lentil filling evenly in the baking dish. Top with an even layer of mashed potatoes.
  9. Bake: Bake the pie for about 30 minutes, until the mashed potato topping begins to brown and the filling is bubbling. Optionally, dot the top with an extra 2 tablespoons of butter and sprinkle fresh herbs during the last 10 minutes of baking for added richness.
  10. Rest: Let the pie stand at room temperature for 15 minutes before serving to set. Store leftovers in the refrigerator for up to two days or freeze for longer storage.

Notes

  • For extra richness, add vegan parmesan to the mashed potatoes and dot the top with additional vegan butter before baking.
  • Use a baking sheet under the dish if the pie is full to prevent bubbling over in the oven.
  • The filling can be made ahead of time; just assemble and bake when ready to serve.
  • To save time, canned lentils and frozen peas are used, but you can cook dried lentils beforehand if preferred.
  • Use a potato masher or ricer for the mashed potatoes depending on desired texture.
  • Herbs can be adjusted; fresh thyme and rosemary add the best flavor but dried herbs can be substituted in smaller amounts.

Keywords: vegan cottage pie, lentil cottage pie, plant-based cottage pie, vegan comfort food, mashed potato topping, lentil stew, herb-infused lentils

Find it online: https://tastybella.com/lentil-and-herb-vegan-cottage-pie-recipe/