Description
A hearty and flavorful vegan take on the classic cottage pie, featuring a rich filling of mushrooms, walnuts, and lentils topped with creamy mashed potatoes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 garlic cloves minced
- 2 cups cremini mushrooms finely chopped
- 1 cup walnuts finely chopped
- 1 ½ cups cooked green or brown lentils
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon ground black pepper
- 1 ½ cups vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional)
- 4 large russet potatoes peeled and cut into chunks
- 2 tablespoons vegan butter or olive oil
- ½ cup unsweetened plant milk
- Salt to taste
- Pepper to taste
- Chopped chives or parsley for garnish (optional)
Instructions
- Prepare the Potato Topping: Boil salted water. Add potatoes and cook until fork-tender (15-20 minutes). Drain and return to the pot. Add vegan butter, plant milk, salt, and pepper. Mash until smooth. Set aside.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent (about 5 minutes). Add garlic and cook for 1 minute more until fragrant.
- Cook Mushrooms and Walnuts: Add chopped mushrooms and a pinch of salt to the skillet. Cook for 8-10 minutes, stirring occasionally, until mushrooms release moisture and brown. Add walnuts and cook for another 3 minutes to toast.
- Add Lentils and Seasoning: Stir in lentils, tomato paste, soy sauce, smoked paprika, thyme, rosemary, and black pepper. Cook for 2-3 minutes to meld flavors.
- Simmer and Thicken: Pour in vegetable broth and bring to a simmer. Cook for 8-10 minutes. If needed, stir in cornstarch-water slurry and simmer for 2-3 minutes until thickened.
- Assemble the Pie: Preheat oven to 400°F (200°C). Spread the mushroom-walnut-lentil filling evenly in a 9×13-inch baking dish. Spoon mashed potatoes over the filling and spread evenly. Create ridges on top with a fork.
- Bake Until Golden: Bake for 20 minutes, or until the top is golden brown. For extra crispiness, broil for 3-5 minutes, watching closely.
- Cool and Serve: Let the pie rest for 5-10 minutes before serving. Garnish with chives or parsley if desired.
Notes
- For a smoother topping, use a food processor to mash the potatoes, but be cautious not to over-process, which can make them gluey.
- You can substitute green or brown lentils with canned lentils, just ensure they are drained and rinsed.
- The cornstarch slurry is optional but helps thicken the filling if it seems too watery.
- Broiling the top can add extra crispness, but requires close attention to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
Keywords: Mushroom Walnut Vegan Cottage Pie, Vegan Cottage Pie, Mushroom Walnut Pie, Vegan Shepherd's Pie, Plant-based Cottage Pie, Vegetarian Cottage Pie