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Piece of Cottage Pie style lentil pie in a small plate placed in front of a glass pan of the whole dish
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5 from 23 votes

Lentil Cottage Pie

This lentil cottage pie is a rich dish, buttery and creamy on the top and super tasty on the bottom. The mashed potatoes are thus spread on a layer of lentils mixed with vegetables. The flavor of the lentils is deep and complex. Best served while still hot, this vegan cottage pie is also utterly delicious the next day—it's the ultimate cold-weather comfort food.
Prep Time15 mins
Cook Time1 hr 15 mins
Resting Time15 mins
Total Time1 hr 45 mins
Course: Main
Cuisine: American, Canadian
Diet: Vegan
Keyword: corn, lentils, soy lecithin, vegan butter, vegan Worcestershire sauce
Servings: 6
Calories: 600kcal
Author: Naïby

Ingredients

For the potatoes:

  • 2 pounds Russet potatoes (about 900 g) (Notes)
  • ¼ cup plant-based half-and-half (Notes)
  • 2 ounces vegan unsalted butter (about ¼ cup)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper freshly ground
  • 1 teaspoon soy lecithin (Optional)

For the filling

  • 1 ½ cup lentils
  • 2 tablespoons olive oil
  • 1 cup red onion chopped
  • 2 carrots peeled and diced (Notes)
  • 2 cloves garlic minced
  • ½ teaspoon black pepper freshly ground
  • 2 tablespoons oat flour or all-purpose flour
  • 2 teaspoons tomato paste
  • 1 cup vegetable broth concentrate (Notes)
  • 1 teaspoon vegan Worcestershire sauce
  • 2 teaspoons rosemary leaves fresh, chopped
  • 1 teaspoon thyme leaves fresh, chopped
  • ½ cup corn kernels fresh or frozen
  • ½ cup peas fresh or frozen

Instructions

  • Cook the lentils in a pot of salted boiling water (they should be covered with 1 ¼ inch / 3 cm of water) 20 to 30 min, or until tender. Drain the lentils in a colander and set aside.
  • Meanwhile, peel the potatoes and dice them about ½ inch (7 mm). Place in a medium saucepan and cover with cold water. Put on high heat, cover, and bring to a boil. When boiled, uncover, reduce heat to maintain a boil, and cook until tender and easily crushed with tongs, about 10 to 15 minutes.
  • Place half-and-half and butter in a small saucepan or microwave-safe container and heat until heated through, about 1 min on the stovetop or 35 seconds in the microwave. Drain the potatoes in a colander and return them to the pot. Mash the potatoes, then add the half-and-half, butter, salt, and pepper and continue mashing until smooth. Optionally stir in soy lecithin until well combined.
  • Preheat the oven to 400 ° F/200 ° C.
  • Prepare the filling. Place olive oil in a 12-in (30 cm) sauté pan and set over medium-high heat. Once the oil is sparkling, add the onion and carrots and sauté until they begin to take color, about 3 to 4 minutes. Add the garlic and stir to combine. Add the lentils, a pinch of salt, and black pepper and cook for about 3 minutes. Sprinkle the lentils with flour and toss to coat evenly, continuing to cook for another minute. Add the tomato paste, vegetable broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce heat to low, cover and simmer slowly 5 to 6 minutes or until the sauce thickens slightly.
  • Add the corn and peas to the lentil mixture and divide evenly in an 11 x 7-inch (27.94 x 17.78 cm) glass baking dish. Top with the mashed potatoes, starting at the edges to create a seal to prevent the mixture from bubbling and smooth with a rubber spatula. Place a sprig of rosemary on top. Place on a half baking sheet lined with parchment paper on the middle rack of the oven and bake for 25 minutes or until the potatoes begin to brown. Let sit on a cooling rack for at least 15 minutes before serving.
  • Kept in an airtight container, this pie will keep for up to 5 days in the refrigerator and can be frozen.

Notes

  • Lentils: if you do decide to soak the lentils in salted water the day before, do not add salt to the boiling water.
  • Vegetables: you could put 4 cups of mixed frozen vegetables, including corn and peas to save time. 
  • Vegetable Broth Concentrate: Take it in liquid form, powder (put 1 teaspoon of powder in a cup of water), or in cubes (put 1 cube in 1 cup of water).
  • Cool the lentil filling before covering it with the potato: it thickens, makes it easier to spread the mash on top, and prevents it from flowing into it;
  • Ensure you have very creamy mashed potatoes: a very firm, dry mash is not really pleasant. When the puree is smooth, it is easier to spread and gives a better taste experience. When you break the mash, you want it to collapse to the limit, rather than being able to cut it cleanly like a cake.
  • Don't cook your dish too early: I find it best to cook it within 3 days of preparation. When you're ready to cook it, take it out of the fridge for about 20 minutes before cooking to let it come to room temperature. Uncover it and bake it.

Nutrition

Calories: 600kcal | Carbohydrates: 77g | Protein: 20g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 6924mg | Potassium: 1325mg | Fiber: 20g | Sugar: 10g | Vitamin A: 3585IU | Vitamin C: 21mg | Calcium: 72mg | Iron: 6mg
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