🥧 Vegan Cottage Pie (Cozy, Classic Comfort)

Hearty, savory, and topped with creamy mash—this plant-based cottage pie is pure comfort food 🌱

🥕 Ingredients

Filling

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 carrots, diced

• 2 celery sticks, diced (optional)

• 3 cloves garlic, minced

• 1 cup mushrooms, finely chopped

• 1 cup cooked brown or green lentils (or canned, drained)

• 1 cup frozen peas

• 1 cup vegetable stock

• 2 tbsp tomato paste

• 1 tbsp soy sauce or tamari

• 1 tsp dried thyme

• ½ tsp dried rosemary

• Salt & black pepper to taste

Mashed Potato Topping

• 4 large potatoes, peeled & cubed

• ¼ cup plant milk (soy/oat)

• 2 tbsp vegan butter or olive oil

• Salt to taste

🔥 Instructions

1. Mash: Boil potatoes until tender. Drain, mash with plant milk, vegan butter, and salt. Set aside.

2. Cook filling: Heat oil, sauté onion, carrots, and celery 5–6 min. Add garlic & mushrooms; cook until softened.

3. Flavor: Stir in lentils, peas, tomato paste, soy sauce, herbs, and stock. Simmer 8–10 min until thick.

4. Assemble: Spread filling in a baking dish. Top with mashed potatoes, roughing up the surface with a fork.

5. Bake: 200°C (400°F) for 20–25 min until golden. Optional: broil 2–3 min for extra browning.

🌿 Tips & Variations

• Extra savory: Add 1 tsp vegan Worcestershire or a splash of balsamic vinegar

• Protein boost: Mix in crumbled firm tofu or extra lentils

• Oil-free: Sauté veggies in a little veg stock instead of oil

• Make ahead: Assemble, refrigerate, and bake when needed