Name: Savory Mushroom and Lentil Vegan Cottage Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: – 1 cup dry green or brown lentils, rinsed and drained; – 1 cup mushrooms (button or cremini), chopped finely; – One large onion, finely diced; – 2 cloves garlic, minced; – 2 carrots, diced; – 1 celery stalk, diced; – One cup frozen peas; – 1 can (14 oz) diced tomatoes; – 2 tablespoons tomato paste; – 1 cup vegetable broth; – 1 tablespoon soy sauce or tamari (for gluten-free); – One teaspoon thyme; – 1 teaspoon rosemary; – 1/2 teaspoon smoked paprika; – Salt and pepper to taste; – Olive oil for sautéing; – 4-5 large potatoes, peeled and chopped; – 2 tablespoons vegan butter or olive oil; – 1/4 cup plant-based milk (almond, soy, or oat); – Salt and pepper to taste; – Optional: 1 teaspoon nutritional yeast (for a cheesy flavor)

The Savory Mushroom and Lentil Vegan Cottage Pie is a delicious, hearty meal that combines the comforting elements of a traditional cottage pie with a vegan twist. It’s perfect for anyone looking to enjoy a plant-based meal packed with nutrients and flavor. This dish swaps out meat for wholesome lentils and mushrooms, which provide a rich, earthy taste and satisfyingly meaty texture. Ideal for a cozy family dinner or as part of a holiday spread, this vegan cottage pie is packed with vegetables, flavored with fresh herbs and spices, and topped with a smooth, creamy layer of mashed potatoes. Not only is it delicious, but it’s also nutritious, loaded with fiber, protein, and essential vitamins.

Ingredients:

For the Filling:
– 1 cup dry green or brown lentils, rinsed and drained
– 1 cup mushrooms (button or cremini), chopped finely
– One large onion, finely diced
– 2 cloves garlic, minced
– 2 carrots, diced
– 1 celery stalk, diced
– One cup frozen peas
– 1 can (14 oz) diced tomatoes
– 2 tablespoons tomato paste
– 1 cup vegetable broth
– 1 tablespoon soy sauce or tamari (for gluten-free)
– One teaspoon thyme
– 1 teaspoon rosemary
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Olive oil for sautéing

For the Mashed Potato Topping:
– 4-5 large potatoes, peeled and chopped
– 2 tablespoons vegan butter or olive oil
– 1/4 cup plant-based milk (almond, soy, or oat)
– Salt and pepper to taste
– Optional: 1 teaspoon nutritional yeast (for a cheesy flavor)

Preparation:

Step 1: Prepare the Potatoes

Place the peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.

Step 2: Prepare the Filling

While the potatoes are cooking, heat a large skillet over medium heat and add a drizzle of olive oil. Sauté the onions and garlic for 3-4 minutes until softened and fragrant. Add the diced carrots, celery, and mushrooms, and cook for another 5 minutes, stirring occasionally, until the vegetables start to soften and the mushrooms release their moisture.

Step 3: Add Lentils and Seasonings

Add the lentils, tomato paste, soy sauce, thyme, rosemary, and smoked paprika to the skillet. Stir to combine and coat the ingredients with the seasonings. Cook for another 1-2 minutes to allow the flavors to meld.

Step 4: Add Liquids and Simmer

Pour in the vegetable broth and canned tomatoes, stirring well to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes until the lentils are tender, and the filling has thickened. Stir occasionally to prevent sticking, and add a bit more broth if the mixture becomes too dry. Once done, season with salt and pepper to taste and stir in the frozen peas.

Step 5: Mash the Potatoes

Drain the cooked potatoes and transfer them to a large bowl. Add vegan butter and plant-based milk, mashing the potatoes until smooth and creamy. Season with salt, pepper, and nutritional yeast (if using) for added flavor.

Step 6: Assemble the Cottage Pie

Preheat your oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable filling evenly across the bottom. Gently spoon the mashed potatoes over the filling, smoothing them out with a spatula to create an even layer. Use a fork to create small ridges on the top of the potatoes, which will crisp up beautifully in the oven.

Step 7: Bake

Place the assembled pie in the preheated oven and bake for 20-25 minutes or until the mashed potatoes are golden and slightly crisp around the edges. For extra crispness, turn on the broiler for the last 2-3 minutes, watching closely to avoid burning.

Variations:

– Sweet Potato Topping: Swap the regular potatoes for sweet potatoes for a slightly sweeter, nutrient-rich topping.
– Herbed Mashed Potatoes: Add fresh herbs like chives or parsley to the mashed potatoes for added color and flavor.
– Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a bit of heat.
– Additional Vegetables: Try adding chopped zucchini, bell peppers, or spinach to increase the vegetable content.

Cooking Note:

– This recipe can be made ahead of time and stored in the refrigerator for up to 2 days. Simply assemble the pie, cover it, and refrigerate. When ready to eat, bake as directed.
– If using canned lentils, reduce the cooking time of the filling to around 10-15 minutes, as they are already softened.

Serving Suggestions:

– Serve the cottage pie warm with a side of steamed green beans, roasted brussels sprouts, or a fresh green salad for a well-rounded meal.
– For added indulgence, sprinkle the mashed potatoes with a bit of vegan cheese before baking for a melted, golden topping.

Tips:

– Choosing Potatoes: Use starchy potatoes like russets for the creamiest mashed potato topping.
– Prevent Soggy Mashed Potatoes: Drain the potatoes well and let them sit for a few minutes before mashing to remove excess water.
– Consistency of Filling: Adjust the vegetable broth as needed to achieve a slightly thick, stew-like consistency for the filling.
– Broiling for Texture: Broil the pie for a few minutes at the end to create a golden, slightly crisp crust on the mashed potatoes.

Prep Time:
20 minutes

Cooking Time:
50 minutes

Total Time:
1 hour 10 minutes

Nutritional Information (Per Serving):
– Calories: Approximately 350 kcal
– Protein: 12 grams
– Sodium: 480 mg

FAQs:

Q: Can I freeze the vegan cottage pie?
A: Yes, this dish freezes well. To freeze, let the assembled pie cool completely, then cover tightly with plastic wrap and foil. It can be frozen for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and bake as directed, adding an extra 10 minutes if needed.

Q: Can I make this gluten-free?
A: Absolutely! Simply use gluten-free tamari instead of soy sauce, and ensure that all other ingredients are certified gluten-free if needed.

Q: Can I use canned lentils?
A: Yes, you can substitute dry lentils with canned lentils. Make sure to drain and rinse them well, then reduce the cooking time in Step 4 to about 10-15 minutes, as canned lentils are already cooked.

Q: What can I use as a topping other than potatoes?
A: Mashed cauliflower is an excellent low-carb alternative to potatoes. You can also try a combination of mashed cauliflower and potatoes for a lighter texture.

Q: How can I make the filling creamier?
A: For a creamier filling, add a few tablespoons of coconut cream or cashew cream during the simmering process in Step 4.

Conclusion:

The Savory Mushroom and Lentil Vegan Cottage Pie is a fantastic plant-based dish that’s sure to become a favorite, whether you’re vegan or simply looking to add more vegetables to your meals. It’s hearty, comforting, and packed with wholesome ingredients that are as satisfying as they are nutritious. The rich, flavorful filling pairs beautifully with the fluffy, golden mashed potato topping, creating a delightful combination that will warm you from the inside out. Perfect for family dinners, meal prep, or special occasions, this vegan cottage pie proves that plant-based eating can be both indulgent and nourishing. Enjoy this cozy dish with your favorite sides, and don’t hesitate to try different variations to make it uniquely yours.