Vegan Cottage Pie

Classic Vegan Cottage Pie is a hearty dish that makes you warm inside. It contains a filling that is mostly vegetables & is topped with mashed potatoes, sprinkled with cream. The vegan version is rich & has no addition of meat/dairy. Vegan Cottage Pie is ideal as a meal at family dinners/a weekend lunch. A lot of vegetables, lentils, & herbs fill the base. The topping is crumbly, golden & a little crispy. You may also freeze it down. The layers would produce a beautiful blend of tastes & textures. It is the age-old comfort food, but this menu is entirely vegetarian.

STATS

• Cook Time: 30 minutes
• Cuisine: British
• Course: Main Course
• Prep Time: 25 minutes
• Total Time: 55 minutes
• Method: Baking
• Diet: Vegan
• Yield: 6 servings
• Difficulty: Easy
• Serving Size: 1 slice

EQUIPMENT

• Large skillet
• A large pot for boiling potatoes
• Baking dish (9×13 inch/similar)
• Potato masher/electric mixer
• Wooden spoon
• Measuring cups & spoons

INGREDIENTS

• Four cups of chopped & peeled potatoes
• Two tablespoons of tomato paste
• Slice one medium onion
• Chop two garlic cloves
• Dice two medium carrots
• Half a cup of plant milk without sugar
• One cup of cooked lentils, either brown/green
• A cup of frozen peas
• One cup of veggie broth
• 1 tablespoon of olive oil
• A teaspoon of dried thyme
• Two tablespoons of vegan butter
• One cup of chopped mushrooms
• Dried rosemary, 1 teaspoon
• To taste, add salt
• To taste, add black pepper

INGREDIENT NOTES

Potatoes:

• Starchier potatoes, such as Yukon gold, make a smooth, creamy mash that is very naturally buttery tasting.

Plant Milk:

• Go with unsweetened almond, soy/oat milk, preferably, to have a delicate flavor that will not overshadow the dish.

Vegan Butter:

• adds richness & silky smooth texture to the mash. A lighter alternative, replacing olive oil, can be applied.

Lentils:

• cook only till tender with a hearty bite- do not overcook/they lose their form.

Tomato Paste:

• Tomato Paste is used to provide a dark, rich taste that has a hint of sweetness.

Herbs:

• Fresh thyme & rosemary add a touch of the earthy, aromatic notes to the filling.

Vegetable Broth:

• Low-sodium broth will only allow you to decide the amount of salt you want, but will still maintain the flavors in check.

INSTRUCTIONS

1. Boil potatoes in prepared water with salt before they are tender, about 15 minutes.
2. Add vegan melted butter, plant milk, salt, & pepper after draining & mashing. Put aside.
3. Heat the olive oil in a pan over a low heat.
4. Add the garlic & onion. Cook till aromatic & tender.
5. Put the mushrooms & carrots & stir. Cook for five minutes.
6. Add thyme, rosemary, tomato paste, broth, peas, lentils, salt, & pepper.
7. Simmer till the liquid gradually decreases & the veggies are soft, 8 to 10 minutes.
8. Now turn on the oven on to 375°F.
9. In the baking dish, evenly distribute the lentil-vegetable mixture.
10. Mashed potatoes should be spooned over the contents. Using a fork/spoon, smooth.
11. For a distinct texture, make ridges on top.
12. Bake till brown on top, 20 to 25 minutes.
13. Before serving, let it cool a little.

TIPS

• Prepared mashed potatoes will free up time.
• Use a pinch of smoked paprika to give warmth.
• Add a twist by swapping lentils with ground meat substitutes.
• Dish up some steamed greens to make a meal.

INFORMATION STORAGE

Fridge:

• Maintain in your freezer, covered, for at least 4 days. You need to warm up again in the microwave/oven.

Freezer:

• You can freeze portions for as long as two months. Frozen overnight in the refrigerator before reheating.

Go ahead:

• Make the mash & filling separately. When ready, assemble and bake.

FAQs

Is sweet potato a substitute for white?

• Yes. It will provide a more earthly, sweeter flavor.

Is it feasible to reverse it into gluten-free?

• Yes. Everything is naturally gluten-free when you look at the labels of the broth and butter.

What if I lack mushrooms?

• You may substitute with zucchini or additional carrots.

Can I put in more vegetables?

• Yes. Any of these vegetables will do: spinach, corn/celery.

NUTRITION

Calories: 210
Sodium: 280mg
Protein: 7g
Fat: 6g
Saturated Fat: 1g
Fiber: 8g
Sugar: 5g
Carbs: 34g
Cholesterol: 0mg
Vitamin A: 80% DV
Vitamin C: 25% DV
Calcium: 4% DV
Iron: 15% DV