Vegetarian Cottage Pie Recipe
A hearty vegetarian twist on the classic cottage pie, filled with savory lentils and vegetables and topped with creamy mashed potatoes.
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 2 carrots diced
- 1 cup mushrooms sliced
- 1 cup green peas
- 1 can 14 oz cooked lentils, drained and rinsed
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 1 cup vegetable broth
- Salt and pepper to taste
- 4 large potatoes peeled and cubed
- 1/2 cup milk plant-based optional
- 3 tablespoons unsalted butter or vegan alternative
- 1/2 cup shredded cheddar optional
- Fresh parsley for garnish
Instructions
- Sauté the vegetables: Heat olive oil in a skillet. Add onion, garlic, carrots, and mushrooms. Cook for 7 minutes until softened.
- Prepare the filling: Stir in lentils, tomato paste, thyme, paprika, salt, and pepper. Pour in vegetable broth and simmer for 10 minutes.
- Boil the potatoes: In a separate pot, boil potatoes in salted water for 15 minutes or until fork-tender. Drain and return to the pot.
- Mash the potatoes: Add milk and butter to the potatoes. Mash until smooth and creamy. Season with salt to taste.
- Assemble the pie: Spread the lentil mixture in a baking dish. Top with mashed potatoes and sprinkle cheddar cheese if desired.
- Bake: Preheat the oven to 375°F (190°C). Bake for 25 minutes until golden and bubbling.
- Serve: Garnish with fresh parsley and enjoy hot.
Notes
Nutritional Information (Per Serving):
- Calories: 380
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 16g
- Vitamin A: 35%
- Iron: 22%
- Potassium: 25%
- Vitamin C: 12%
- Calcium: 15%
Additional Notes/Tips:
- Flavor Boost: Add a splash of red wine to the filling for depth.
- Texture Trick: Leave some potato chunks for a rustic feel.
- Cheese Hack: A crispy Parmesan crust can work wonders.
- Protein Twist: Swap lentils for black beans if you're feeling bold.