Hearty Vegan Cottage Pie with Puy Lentils and Creamy Mashed Potato!
I make a version of this rich and comforting vegan lentil cottage pie every couple of weeks, yes, even in summer! For those of us who grew up eating cottage pie made from the Sunday roast, this vegan version will evoke nostalgia and all the deeply savory flavors, using protein-rich Puy lentils instead of meat!
Add in juicy tomatoes, caramelized onion, garlic, warming herbs and spices, then top with creamy mashed potatoes, for all the cozy comfort-food vibes of the classic version, but with wholesome plant-based ingredients!
Top with a creamy dairy-free mash, and you have a meal that is perfect for meal prep, cold evenings, or a satisfying family dinner!
Vegan Cottage Pie Ingredients!
Use these lists as a quick shopping list, use what you have on hand, and the recipe will still be delicious!
For the Lentil Filling;
- Extra virgin olive oil*
- Yellow onion
- Garlic cloves
- Medium carrots
- Celery sticks
- Mushrooms
- Puy lentils, or any other lentil*
- Chopped tomatoes.
- Tomato paste*
- Vegetable stock*
- Soy sauce* or tamari*
- Paprika*
- Thyme*
- Dried rosemary*
- Oregano*
- Cumin*
- Black pepper*
- Salt (adjust to taste)*
- Balsamic vinegar*
- Frozen peas
- Spinach for extra greens
For the Creamy Mash Topping;
- White potatoes
- Vegan butter*
- Oat milk* or unsweetened plant milk*
- Garlic cloves
- Salt and black pepper*
- Nutritional yeast*
Vegan Lentil Cottage Pie Instructions.
Follow the recipe card below, but this is a quick run-through of the order.
1. Boil the Potatoes.
2. Build the Vegetable Flavor Base.
3. Add Lentils and Seasonings.
4. Assemble the Cottage Pie.
5. Bake.
Serving Suggestions
Serve with:
- Steamed green beans.
- Garlic-roasted broccoli.
- A crisp green salad.
- Crusty bread.
- Vegan gravy.
Why This Recipe Works So Well!
This recipe combines some of the most popular comfort-food ingredients:
- Puy lentils for protein and texture.
- Tomatoes for rich umami depth.
- Garlic and onion for classic savory flavor.
- Mushrooms for a “meaty” texture.
- Smoked paprika and herbs for warmth and richness.
- Creamy mashed potatoes for ultimate comfort.
Lentil cottage pie also stores beautifully and tastes even better the next day!
Optional Ideas!
These ingredients are great for swaps and add-ins, so you can change up the recipe to suit your guests and the season!
- Sweet potato mixed into the mash.
- Lentil and walnut filling for extra texture.
- Vegan cheddar melted into the potatoes.
- Red wine in the filling.
- Fresh rosemary garnish.
- Crispy onions on top.
- Cauliflower blended into mash for extra creaminess.
Hearty Vegan Lentil Cottage Pie Recipe!
A warm and comforting vegan cottage pie recipe made with puy lentils, vegetables, and creamy mashed potatoes!
- Prep Time: 20 minutes
- Cook Time: 35 - 40 minutes
- Total Time: 1 hour
- Yield: Serves four. 1x
- Category: Dinner, Lunch
- Method: Baking, Boiling, Frying
- Cuisine: English
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 5 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery sticks, diced
- 250g mushrooms, finely chopped
- 1 cup puy lentils, rinsed
- 1 tin chopped tomato.
- 2 tbsp tomato paste
- 3 cups vegetable stock
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 tsp balsamic vinegar
- 1 cup frozen peas
- Optional: a handful of spinach for extra greens.
For the Creamy Mash Topping;
- 1.2kg potatoes, peeled and chopped
- 3 tbsp vegan butter
- 1/3 cup oat milk or unsweetened plant milk
- 2 garlic cloves, roasted or minced
- Salt and black pepper to taste
- Optional: 2 tbsp nutritional yeast for cheesy flavor.
Instructions
Add the potatoes to a large pot of salted water and boil for 15–20 minutes until fork-tender.
Drain well, then mash with vegan butter, oat milk, garlic, salt, pepper, and nutritional yeast if using. Set aside.
2. Build the Flavor Base.While the potatoes cook, heat olive oil in a large pan
Add onion, carrots, and celery, and cook for 8–10 minutes until softened and slightly caramelized.
Stir in garlic and mushrooms and cook until the mushrooms release their moisture and become rich and browned.
3. Add Lentils and Seasonings.Add puy lentils, chopped tomatoes, tomato paste, smoked paprika, thyme, rosemary, oregano, cumin, salt, and pepper.
Pour in the vegetable stock and soy sauce.
Bring to a gentle simmer and cook uncovered for 30–35 minutes, until the lentils are tender and the filling thickens.
Stir in balsamic vinegar, peas, and spinach right at the end, and simmer til soft.
4. Assemble the Cottage Pie.Preheat oven to 200°C (390°F).
Spoon the lentil mixture into a baking dish.
Top generously with mashed potato and rough up the surface with a fork. This helps create those crispy golden edges everyone loves!
5. BakeBake for 25 minutes, until golden and bubbling on top.
For extra crispiness, broil/grill for the final 3–5 minutes.
Notes
While the ingredient list seems long, this recipe is best suited to a lazy day pottering in the kitchen. It freezes well, and leftovers can be even better!
I often make a simpler version with the herbs and spices I have on hand and whatever vegetables we’ve got. You’ll make versions of this vegan cottage pie that will become family favorites!
Nutrition
- Serving Size: 4
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