Lentil and Herb Vegan Cottage Pie

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

subheading: Mashed Potato Topping:

1 ½ pounds russet potatoes peeled and roughly chopped

3 tablespoons plus 2 teaspoons vegan butter

¼ cup unsweetened non-dairy milk

¼ cup vegan parmesan optional

½ teaspoon salt

subheading: Lentil Filling:

2 tablespoons oil

1 cup onion about half a large onion

1 large leek white part only, thinly sliced (about ½ cup)

8 ounces sliced mixed mushrooms such as button, cremini, and shiitake

1 ½ cups carrots about 2 large

½ cup celery

3 cloves garlic minced

2 teaspoons finely chopped rosemary

1 tablespoon fresh thyme

1 ½ teaspoons vegan Worcestershire sauce

1 teaspoon salt plus more for seasoning

½ teaspoon black pepper

2 ½ tablespoons tomato paste

2 tablespoons flour

1 ½ cups vegetable broth

2 cups canned lentils drained and rinsed

1 cup frozen peas

Directions at wholeheartedeats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer