There is something very comforting about cottage pie. This hearty vegetarian cottage pie has all of the flavour you’d expect from a traditional version. It’s just as hearty with the goodness of lentils.

The filling is packed with loads of vegetables and lentils all simmered in a rich savoury broth, topped with creamy mashed potatoes and baked until golden. 

The Components for Cottage Pie

• Lentils are a healthy and inexpensive substitution for meat and they are packed with protein. I like to use green lentils. 
• Vegetables – I use a mix of fresh and frozen in this recipe, and lots of them. 
• Sauce – the tomato based sauce is flavoured with fresh herbs, smoked paprika, miso paste, balsamic vinegar and maple syrup. 
• Mashed potatoes – the vegetarian version is a creamy delicious topping that can be spread or piped over the filling. 

For the mashed potatoes, I’ve added a vegetarian and vegan version to the recipe. I like the creamier vegetarian version and I made a vegan version for my hubby. 

This dish can be made in advance and then just warmed up in the oven. 

Print Pin

5 from 1 vote

Vegetarian Cottage Pie

Course Main Course

Ingredients

• 1 tbsp avocado oil
• 2 shallots, chopped
• ½ medium onion, chopped
• 1 clove garlic, finely chopped
• 1 medium carrot, peeled and chopped
• 2 celery stalks, sliced
• 1 zucchini, cubed
• 1 cup cremini mushrooms chopped
• 1 tbsp fresh rosemary, chopped
• 1 tsp fresh thyme
• 1 tsp smoked paprika
• 1 tsp miso paste
• 2 tbsp balsamic vinegar
• 2 tbsp maple syrup
• 2 cups tomatoes, chopped
• 2 tbsp tomato paste
• 1 cup low sodium vegetable stock
• 1 cup kale, chopped
• 1 cup frozen peas
• 1 cup corn
• 1/2 cup green lentils, uncooked
• 1 tsp each sea salt and black pepper

Vegetarian Mashed Potatoes

• 6 Yukon gold potatoes, about 2 pounds, washed and partially peeled
• 2 tbsp shallot and chive Boursin
• 3 tbsp butter
• salt and pepper to taste

Vegan Mashed Potatoes

• 6 Yukon gold potatoes, about 2 pounds, washed and partially peeled
• 3-4 tbsp vegetable stock
• 2 tbsp nutritional yeast
• salt and pepper to taste

Instructions

For the Potatoes

• Cut potatoes into similar size chunks. Place in a large pot and fill with water until just covered. Bring to a low boil on medium high heat, and cook for 20 minutes until tender.
• Once cooked, drain the potatoes and add back to the pot. Use a potato masher to mash until smooth. Add the mix-ins depending if you’re making the potatoes vegetarian or vegan.
• Cover and set aside.
While potatoes are cooking, prepare the filling.

For the Filling

• In a large saucepan over medium heat, sauté shallots, onions and garlic in avocado oil until lightly browned and fragrant.
• Add carrots, celery and zucchini, stir and cook for a few minutes.
• Add chopped mushrooms and cook until tender. 
Stir in rosemary, thyme, smoked paprika, miso, balsamic and maple syrup and stir well until all the veggies are coated.
• Add chopped tomatoes and tomato paste and cook for a few minutes.
• Add stock, stir, cover and cook for 10 minutes.
• Finally stir in the kale, peas, corn, lentils, salt and pepper. Cover and cook for 15 minutes. Don’t overcook the veggies and the lentils should be al-dente.
• Remove the lid and continue simmering uncovered, stirring frequently, to evaporate any excess liquid.

• Preheat oven to 425°F and lightly grease a 9×13 oven proof baking dish.
• Transfer the filling to prepared baking dish and top with mashed potatoes. Smooth down with a spoon or fork and season with sea salt and paprika.
• Place on a baking sheet to catch any overflow and bake for 15 minutes until bubbly and the mashed potatoes are lightly browned on top.
• Let cool for a few minutes before serving.