Vegan Cottage Pie

Vegan Cottage Pie (Comfort Food Classic)

Hearty lentil–vegetable filling topped with creamy mashed potatoes.

Serves: 4–6 | Time: ~1 hour

---

Mashed Potato Topping

Ingredients

• 4 large potatoes, peeled & chopped

• 2–3 tbsp vegan butter

• ¼ cup warm plant milk

• Salt & black pepper to taste

Method

1. Boil potatoes until fork-tender.

2. Drain and mash with vegan butter, plant milk, salt, and pepper. Set aside.

---

Savory Filling

Ingredients

• 2 tbsp oil

• 1 onion, finely chopped

• 2 carrots, diced

• 1 cup peas (fresh or frozen)

• 3 cloves garlic, minced

• 1½ cups cooked brown or green lentils

• 2 tbsp tomato paste

• 1 tbsp soy sauce or tamari

• 1 tsp dried thyme

• 1 tsp paprika

• 1 cup vegetable broth

• Salt & pepper to taste

Method

1. Heat oil in a pan. Sauté onion and carrots until soft.

2. Add garlic; cook 30 seconds.

3. Stir in lentils, peas, tomato paste, soy sauce, thyme, and paprika.

4. Pour in broth; simmer 8–10 minutes until thick. Season to taste.

---

Assemble & Bake

1. Preheat oven to 180°C / 350°F.

2. Spread filling in a baking dish.

3. Spoon mashed potatoes on top; smooth or create ridges with a fork.

4. Bake 20–25 minutes until lightly golden.

5. Optional: Broil 2–3 minutes for a crisp top.