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Cozy Veggie Cottage Pie

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

Ingredients

Scale
  • 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

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