Cozy Veggie Cottage Pie

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Okay, this has been one of my more debated recipes amongst family and friends. Not because of the taste, which we all agree, rocks. No one knows what to call it though! I’d always thought that Shepherd’s pie was lamb and Cottage pie was beef. So the ingredient determined the name. So what do I call the vegan version that has neither? I’ve landed on Veggie Cottage Pie because I can’t think of any punny names, with the acknowledgement to meat eaters that I am aware of this misnomer. Sorry, but also not sorry cause it’s way too good!

The protein for this recipe is very flexible. I’ve used mung beans, green/brown lentils, split peas and plenty of combinations of the above. You really could use any pulse or legume you like or happen to have on hand.

The other thing I love about this recipe is that you can toss in most veggies you like too- there’s no bad choice! It’s a great way for me to use up the last bits of produce in the fridge before I do another big shop. Carrots, pumpkin, leeks, onions, spinach, kale- it all adds to it and just makes it more nutritious and satisfying.

So grab anything and everything you have on hand and throw together this awesome winter comfort food for dinner tonight!

Cozy Veggie Cottage Pie

Print Recipe

This Veggie Cottage Pie is sure to warm you up from the inside out. Make this for your next wholesome, winter meal!

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Category: Main Course
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 cup green lentils
• 1 cup yellow split peas
• 3 carrots (chopped)
• 1 medium onion (chopped)
• 4 stalks of celery (chopped)
• 1 handful baby spinach ((optional))
• 2 tbsp tomato paste
• 2 tbsp miso paste
• 1/4 cup nutritional yeast
• 1 tbsp dried summer savoury ((or sage))
• Rosemary, Thyme or other preferred herbs
• salt and pepper to taste
• 1 cube vegetable stock
• 4 1/2 cups water
• 5 large potatoes ((you can reduce this by adding steamed cauliflower for a lower carb option))
• 1 tbsp vegan butter ((optional))
• 2 tbsp non-dairy milk

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Instructions

1. Put lentils and split peas into a large dutch oven, or baking dish with a lid (I find my Lodge 5-quart Cast Iron Dutch Oven is the perfect size), add vegetable stock cube and 4 Cups water.
2. Place the covered dish in the oven and bake at 150C/300F until the legumes are soft.
3. Remove from the oven, add in carrots, onion, celery, spinach (feel free to add in any other favourite veggies), tomato paste, miso, nutritional yeast, savoury and herbs, and the remaining ½ Cup of water. Stir, cover and return to the oven
4. Bring a large pot to boil, add in potatoes (I don’t peel mine, but that’s a personal preference- you do you).
5. Cook potatoes until tender.
6. Add in vegan butter, non-dairy milk and salt. Mash until desired consistency.
7. When the carrots are tender and most of the water has been absorbed, removed from the oven (this usually takes about 30 minutes for me, but is dependent on the oven and dish you’re using).
8. Turn oven up to 220C/425F.
9. Spread mashed potatoes on top of lentil mix, return to oven and bake until golden tips begin to form on the potatoes.
10. Remove from oven, allow it to cool a bit if you can, and enjoy!

Keywords: easy dinner recipes, easy recipes, vegan, vegetarian, winter recipes

FAQs

Q: Can this be frozen?

A: Definitely! That’s why I like to make such a big batch! Simply portion out into freezer safe containers and freeze for up to 3 months.

Q: Can I substitute the potatoes?

A: This recipe is very adaptable to personal preference (or pantry stock!)- I have used a combo of potatoes and steamed cauliflower, squash and sweet potato mash, and even a biscuit crust for the topping. All delicious!

If you give this a try or have any questions please let me know in the comments! Bon Appétit!