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Vegetarian Cottage Pie
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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.