Vegan Cottage Pie
This vegan cottage pie recipe turns the classic British comfort dish into a completely plant based dinner without losing any of the cozy, savory flavor you remember. A hearty mushroom and lentil filling simmers in a rich gravy, then gets tucked under a blanket of buttery mashed potatoes and baked until golden.
Equipment
- Large pot for boiling potatoes
- Dutch Oven or Large Skillet for making the filling
- Potato masher stainless steel recommended
- 9x13-inch baking dish ceramic recommended
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander for draining potatoes
Ingredients
- 3 pounds russet potatoes peeled and cubed (about 1.36kg)
- 0.5 cup unsweetened plant milk 120ml
- 4 tablespoons vegan butter 60ml
- 2 tablespoons nutritional yeast
- 1 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper
For the Filling
- 2 tablespoons olive oil 30ml
- 1 large yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 8 ounces cremini mushrooms 225g, finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons all purpose flour or cornstarch for gluten free version
- 1.5 cups vegetable broth 360ml
- 1 tablespoon tamari or soy sauce (15ml)
- 1 tablespoon vegan Worcestershire sauce 15ml
- 1.5 cups cooked green or brown lentils drained and rinsed if canned (about 250g)
- 1 cup frozen peas about 150g
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt to taste
- black pepper to taste
Instructions
- Boil the potatoes in salted water for 15-18 minutes until fork tender, then drain and steam off excess moisture.
- Mash the drained potatoes with vegan butter, plant milk, nutritional yeast, salt, and pepper until smooth and creamy, then set aside.
- Saute the onion, carrots, and celery in olive oil over medium heat for 6-8 minutes until softened, then add the garlic and cook for 30 seconds.
- Add the chopped mushrooms and cook for 6-7 minutes until they release their liquid and it mostly cooks away.
- Stir in tomato paste and cook for 1 minute, then sprinkle with flour and cook for 1 more minute to remove the raw flour taste.
- Slowly pour in the vegetable broth while stirring, scraping up browned bits, then stir in tamari and vegan Worcestershire sauce.
- Stir in the lentils, thyme, and rosemary, then simmer uncovered for 8-10 minutes until the gravy thickens. Stir in peas during the last 2 minutes, then season with salt and pepper.
- Spread the filling evenly in a 9x13 inch baking dish, top with dollops of mashed potatoes, then spread into an even layer and drag a fork across the surface for texture.
- Bake at 400°F for 25-30 minutes until bubbling and golden, broiling for the last 2-3 minutes if desired. Let rest for 5-10 minutes before serving.
Notes
- Gluten Free: Swap all purpose flour for cornstarch or a gluten free flour blend, and double check that your vegetable broth and Worcestershire sauce are gluten free.
- Dried Lentils: Cook about 1/2 cup of dried green or brown lentils according to package instructions to get roughly 1 1/2 cups of cooked lentils.
- Avoid Watery Filling: Simmer the gravy until it visibly thickens and coats the back of a spoon before assembling, and drain the potatoes well to remove excess moisture.
- Potato Type: Use russet or Yukon gold potatoes for the fluffiest topping texture.
- Season in Layers: Taste and adjust the seasoning of the filling and the mashed potatoes separately before combining.
- Make Ahead: Assemble the entire pie up to a day in advance and refrigerate unbaked, covered tightly. Add about 10 extra minutes to the baking time if starting from cold.
- Variations: Swap the mashed potato topping for mashed sweet potatoes, use plant based ground meat instead of lentils, or stir in chopped kale or spinach with the peas.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze baked or unbaked for up to 2 months.
- Reheating: Reheat individual portions in the microwave for 2-3 minutes, or reheat the full dish covered with foil in a 350°F oven for about 20 minutes.
- Extra Color: Broil the assembled pie for the last 2-3 minutes of baking for a more golden top, watching closely so it doesn't burn.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 48gProtein: 11gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 620mgPotassium: 850mgFiber: 9gSugar: 7gVitamin A: 45IUVitamin C: 20mgCalcium: 6mgIron: 15mg
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