Vegan Cottage Pie
This vegan twist on a classic cottage pie is bursting with flavor, making it the perfect comfort food to enjoy on a rainy day or during family gatherings.
Ingredients
For the Filling
- 1 cup Lentils Packed with protein, they form the savory backbone of this comfort food.
- 2 cups Vegetable broth For a rich and flavorful base.
- 1 cup Mushrooms Earthy and meaty for a hearty texture.
- 1 medium Onion The aromatic canvas of the pie.
- 2 medium Carrots Adds texture and sweetness.
- 2 stalks Celery Enhances depth of flavor.
- 1 tablespoon Olive oil Essential for sautéing.
- 1 tablespoon Nutritional yeast Adds a cheesy, savory flavor.
- 1 teaspoon Thyme Fresh or dried, elevates the pie.
- 1 teaspoon Rosemary Fresh or dried, adds earthiness.
For the Mashed Potatoes
- 4 medium Potatoes Russet or Yukon Gold is preferred.
- 1 splash Olive oil For mashing.
- to taste Salt and pepper For seasoning the mash.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) as you prepare your ingredients.
- Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15 minutes.
- In a large pan, heat olive oil over medium heat. Add onions, carrots, and celery, cooking until soft (around 5-7 minutes).
- Stir in the mushrooms; cook until they release their moisture, about 5 minutes.
Cooking the Filling
- Add lentils, vegetable broth, nutritional yeast, thyme, and rosemary. Let it simmer for 10 minutes.
Mashed Potatoes
- Drain the cooked potatoes and return to the pot. Mash with a splash of olive oil, salt, and pepper until creamy.
Assembly and Baking
- In a baking dish, pour the vegetable mixture, then spread the mashed potatoes on top, smoothing it out with a spatula.
- Bake for 25 minutes, until the potatoes are slightly golden.
Notes
Feel free to swap in your favorite veggies! Store leftovers in an airtight container for up to three days. Can also be frozen for easy meals later.