Go Back
–+ servings
Vegetarian Cottage Pie Recipe

Vegetarian Cottage Pie

iamwinfred
This vegetarian cottage pie swaps the usual ground beef for a hearty mix of lentils and mushrooms, and honestly, you won't miss the meat at all. It's got that same rich, savory filling under a blanket of buttery mashed potatoes, all baked until the top turns golden and slightly crisp at the edges.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine British
Servings 6 servings
Calories 390 kcal

Equipment

  • Large Dutch oven or deep skillet
  • Large pot for boiling potatoes
  • Colander
  • Cutting board and sharp knife
  • Wooden spoon
  • Potato masher
  • 9x13-inch ceramic baking dish
  • Measuring cups and spoons
  • Le Creuset Enameled Cast Iron Dutch Oven (optional) - can skip transferring to a separate baking dish
  • OXO Good Grips Potato Masher (optional) - helps get smooth, fluffy mash
  • Microplane zester and grater (optional) - for finely grating garlic and cheese
  • Rectangular Ceramic Baking Dish (optional) - holds heat evenly and looks nice for serving

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion about 1 1/2 cups or 200g, diced
  • 2 medium carrots about 1 cup or 130g, diced
  • 2 celery stalks about 1 cup or 100g, diced
  • 3 garlic cloves minced (about 1 tablespoon)
  • 16 ounces cremini mushrooms 450g, chopped
  • 2 tablespoons tomato paste
  • 1 cup dried green or brown lentils about 200g, rinsed
  • 3 cups vegetable broth 720ml
  • 2 tablespoons vegetarian Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 cup frozen peas about 150g
  • 2 tablespoons all purpose flour or gluten-free flour blend or cornstarch
  • Salt and black pepper to taste

For the Mashed Potato Topping

  • 3 pounds Yukon Gold potatoes about 1.4kg, peeled and cubed
  • 4 tablespoons butter 57g
  • 1/2 cup whole milk 120ml, warmed
  • 1 cup sharp cheddar cheese about 115g, shredded

For Serving (Optional)

  • Pickled red onions for a bright, acidic contrast
  • Crusty bread for soaking up extra gravy

Instructions
 

  • Place peeled and cubed Yukon Gold potatoes in a large pot, cover with cold salted water, and boil until fork-tender, about 15-18 minutes. Drain well and let steam escape.
  • Heat olive oil in a large Dutch oven over medium heat. Cook onion, carrots, and celery until softened, about 6-8 minutes. Add garlic and cook 30 seconds until fragrant.
  • Add chopped mushrooms to the pot and increase heat to medium-high. Cook 8-10 minutes, stirring occasionally, until mushrooms release their liquid and it evaporates, leaving them browned.
  • Stir tomato paste into the vegetable mixture and cook 1-2 minutes to caramelize. Sprinkle flour over the mixture and cook 1 minute, stirring to coat evenly.
  • Pour in vegetable broth, scraping up browned bits from the bottom. Add lentils, Worcestershire sauce, thyme, and rosemary. Bring to a boil, reduce to simmer, cover partially, and cook 25-30 minutes until lentils are tender and mixture thickens.
  • Stir in frozen peas during the last 3 minutes of cooking. Season with salt and pepper to taste. Remove from heat when filling is thick enough to hold its shape.
  • Preheat oven to 400°F. Mash drained potatoes with butter and warm milk until smooth. Stir in shredded cheddar until melted, then season with salt and pepper.
  • Spoon lentil filling into a 9x13 inch baking dish. Dollop mashed potatoes on top and spread gently to cover the filling completely, sealing edges against the dish. Create ridges with a fork for crispiness.
  • Place assembled pie on a baking sheet and bake at 400°F for 25-30 minutes until filling is bubbling and potato topping is golden brown. Rest 10 minutes before serving.

Notes

  • Do not rush the mushroom browning step—that is where most of the savory flavor develops.
  • Dry the potatoes well after draining so the mash does not turn watery.
  • Warm the milk before adding it to the potatoes to keep the mash from cooling too fast.
  • Let the filling thicken fully before assembling so the pie does not turn soupy.
  • Rest the pie before slicing so the layers hold together neatly.
  • Swap the cheddar in the mash for smoked cheese for extra depth.
  • Add a splash of red wine to the filling while it simmers for more complexity.
  • Stir in chopped spinach or kale during the last few minutes of cooking the filling for added greens.
  • Use sweet potatoes for half of the mash for a slightly sweeter topping.
  • Top with a mix of mashed potato and mashed cauliflower to lighten the dish.
  • Store leftovers covered in the refrigerator for up to 4 days; freeze individual portions for up to 3 months.
  • To use canned lentils instead of dried: use two 15-ounce cans drained and rinsed, and simmer the filling for only about 10 minutes to thicken.
  • For gluten-free version: substitute gluten-free flour blend or cornstarch for the all-purpose flour, and check Worcestershire sauce for gluten-free label.

Nutrition

Serving: 1servingCalories: 390kcalCarbohydrates: 54gProtein: 13gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 540mgPotassium: 850mgFiber: 10gSugar: 8gVitamin A: 45IUVitamin C: 20mgCalcium: 15mgIron: 15mg
Keyword freezer friendly dinner, lentil shepherd's pie, meatless comfort food, mushroom lentil pie, vegetarian cottage pie
Tried this recipe?Let us know how it was!