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Hearty Vegan Lentil Cottage Pie Recipe!

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A warm and comforting vegan cottage pie recipe made with puy lentils, vegetables, and creamy mashed potatoes!

Ingredients

Scale
  • 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

1. Cook the Potatoes.

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. Bake

Bake 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

Find it online: https://glowitgreen.com/vegan-lentil-cottage-pie-recipe/