Lentil Vegetarian Cottage Pie Recipe

I’ve been switching up my dinner routine lately and decided to whip up this Lentil Vegetarian Cottage Pie that blends a spicy mix of tender lentils, veggies, and garlic with a lusciously creamy mashed potato topping, and trust me, it totally redefined comfort food for me.

I love my Lentil Vegetarian Cottage Pie because it’s packed with hearty lentils simmered in vegetable broth alongside a mix of onion, carrots, garlic, and tomato paste. The mashed potatoes with butter and milk give the dish a nutritious, satisfying feel that I think is a wholesome meal.

Ingredients

• Green lentils: High in protein and fiber, they help with digestion and keep you full.
• Onion, carrots and celery: Provide vitamins and natural sweetness, add depth and colorful crunch.
• Potatoes: Rich in carbohydrates; they create a creamy, comforting mashed topping.
• Tomato paste: Adds a tangy, robust flavor while deepening the dish’s richness.
• Herbs: Thyme and rosemary infuse a fragrant, earthy note throughout the pie.
• Frozen peas: Bring a sweet burst and extra fiber, balancing savory elements.
• Olive oil: Offers healthy fat for richer flavor and smoother texture.
• Garlic: Boosts taste with a zesty punch, good for heart health too.
• Bay leaf: Imparts subtle savory note, intensifies overall flavors brilliantly.

Ingredient Quantities

• 1 cup dried green or brown lentils, rinsed
• 2 cups vegetable broth
• 1 large onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 cup frozen peas
• 2 tablespoon olive oil
• Salt and pepper to taste
• 4 cups potatoes, peeled and cut into cubes (russet or yukon gold)
• 1/4 cup milk or plant based alternative
• 2 tablespoons butter or vegan butter
• Extra salt and pepper for the mashed potatoes

How to Make this

1. Preheat your oven to 400°F. Peel and cube the potatoes, then boil them in salted water until they are soft enough to mash.

2. While the potatoes are cooking, heat the olive oil in a big pan over medium heat. Add the diced onion, chopped carrots, and celery, and cook until they start to get soft.

3. Stir in the minced garlic and tomato paste, letting them cook for about a minute to melt together with the veggies.

4. Add the rinsed lentils, vegetable broth, dried thyme, dried rosemary, and the bay leaf. Bring the mix to a simmer and let it cook for about 25 minutes, or until the lentils are tender.

5. When the lentils are almost done, stir in the frozen peas. Season the mixture with salt and pepper to taste.

6. Drain the potatoes well then mash them with the milk and butter. Add a little salt and pepper as needed.

7. Spoon the lentil and vegetable mix into a baking dish, then gently spread the mashed potatoes over the top so they cover the filling completely.

8. Bake the dish in the preheated oven for about 20 minutes, until the top of the mashed potatoes starts to get a light golden color. Enjoy your yummy Lentil Vegetarian Cottage Pie once it cools a bit!

Equipment Needed

1. Oven set to 400°F
2. Large pot for boiling and softening the potatoes
3. Strainer to drain the potatoes
4. Big pan for sautéing the veggies
5. Cutting board for chopping potatoes, onions, carrots, celery, etc.
6. Chef’s knife for dicing and mincing all the ingredients
7. Measuring cups and spoons for the lentils, broth, and spices
8. Wood spoon for stirring the veggies and liquids
9. Potato masher for mashing the boiled potatoes with milk and butter
10. Baking dish to assemble and bake the cottage pie
11. Serving utensils for portioning out your finished dish

FAQ

• Q: How long does this vegetarian cottage pie take to cook?
  
  A: It takes about 45 minutes to 1 hour from start to finish, including prep and cooking time.
• Q: Can I use canned lentils if I dont have dried ones?
  
  A: Sure, but if you use canned lentils, rinse them well and reduce the vegetable broth a bit so the consistency stays thick.
• Q: How do I know when the lentils and veggies are cooked?
  
  A: The lentils should be tender and the carrots and celery soft. If they look a bit underdone, give it another 10 minutes.
• Q: Can I make this meal ahead of time?
  
  A: Yes, you can prep it ahead and pop it in the fridge for 1 or 2 days. Just heat it up in the oven before serving.
• Q: Any tips for getting fluffy mashed potatoes?
  
  A: Boil the potatoes until they’re really soft then mash them with milk and butter. If they look lumpy, simply stir a bit faster or mash more thoroughly.

Lentil Vegetarian Cottage Pie Recipe Substitutions and Variations

• For the lentils, you could try using chickpeas or black beans instead. They add a different texture but still work great in this dish.
• If you don’t have vegetable broth, you can use water with a bouillon cube or powder instead. Its not as rich, but it gets the job done.
• You could swap out the regular potatoes with sweet potatoes if you’re looking for a sweeter spin on the cottage pie.
• If you’re out of dairy milk, almond milk or any other plant based milk works fine. They might change the flavor a bit but it will still be tasty.
• If you don’t have butter, you could use a bit more olive oil or a vegan butter alternative to keep it dairy free.

Pro Tips

1. One pro tip is to chop all your veggies – the onions, carrots and celery – into roughly the same size pieces. This way they cook evenly and mix together better with the lentils. Sometimes if one piece is too big or too small, you end up with chunks that are either undercooked or mushy.

2. Another tip is to keep an eye on the lentils when they are simmering in the broth. If they overcook, they can start to break apart and turn into a mush. I found that checking them a couple times while it simmers helps keep the dish having a good texture.

3. When you mash the potatoes, add the milk and butter gradually. This helps you control the consistency, so you avoid having mashed potatoes that are too runny. Trust me, you want them creamier than watery for the perfect topping.

4. Lastly, when you put the mashed potatoes on top of the lentil mix, spread them out gently to cover every bit of the filling. Then bake long enough for the top to get that light golden color – it adds a nice crispiness even though the inside stays soft. Enjoy experimenting with these little steps!