Published by Page Street Publishing Co.
This Cottage Pie is my healthier, yummier version of a traditional shepard’s pie. Instead of ground beef, I used lentils for the protein! This recipe has a ton of flavor and surprised me when I was making it—I liked it WAY more than I ever expected! This would make a great weeknight meal with leftovers and is the perfect casserole for sharing with friends and family.
- 2 1/2 pounds (1.1 kg) red potatoes, halved
- Salt and pepper
- 2 tablespoons (30 g) vegan butter
- 2 tablespoons (30 to 60 ml) unsweetened almond milk
- 1 tablespoon (15 ml) olive oil
- 2 cloves garlic, minced
- 1 cup (150 g) chopped yellow onion
- 2 cups (350 g) cooked green or brown lentils
- 2 cups (300 g) mixed frozen corn, peas and carrots (or sub fresh!)
- 3 cups (720 ml) vegetable broth
- 1 tablespoon (15 ml) soy sauce or coconut aminos
- 2 teaspoons (3 g) chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons (12 g) cornstarch
- Fresh parsley, for garnish
To make the potatoes, in a large pot, place the halved red potatoes and 1⁄8 teaspoon salt. Add enough water to just cover the potatoes, and cook over medium heat for 20 to 30 minutes, until fork-tender. Remove from the heat, drain the water and add in the vegan butter, unsweetened almond milk (as needed), and salt and pepper to taste. Mash the mixture with a potato masher until fluffy. Set aside.
To make the filling, in a large frying or cast-iron pan, heat the olive oil over medium heat. Sauté the garlic and onions for 3 to 5 minutes, until softened. Add in the frozen mixed vegetables, lentils, vegetable broth, soy sauce, fresh thyme, salt and pepper. Whisk in the cornstarch and continue cooking over medium heat until the mixture comes to a boil.
Reduce the heat and simmer for about 10 minutes, stirring occasionally, until the mixture has thickened. Remove from the heat and preheat the oven to 350ºF (175ºC).
Pour the vegetable mixture into a 9 x 13-inch (23 x 33-cm) baking dish. Scoop the mashed potatoes over the top and spread them evenly over the mixture using a fork or the back of a wooden spoon. Poke a few holes in the potato mixture with the fork or a toothpick, so steam can escape while cooking.
Bake for 25 to 30 minutes, or until the potatoes are golden on top. Sprinkle with fresh parsley and serve immediately!
Leftovers keep well in the fridge for up to 1 week.
Reprinted with permission from Homestyle Vegan by Amber St. Peter, Page Street Publishing Co. 2016.