There is something so comforting about a good cottage pie. This version is made with veggies, lentils and mushrooms, making it high in fibre and protein. Lentils are one of my favourite staples to cook with as they are affordable and so easy to use. Topped with fluffy mashed potatoes – who doesn’t love potatoes?
I hope you love this cottage pie! It’s a real winner, even when served to meat-eaters. If you try out this recipe, let me know by leaving a comment or tagging #biancaeatsplants in a photo on Instagram!
- 100g carrots
- 100g celery stalks
- 1/2 medium onion, diced
- 250g chopped mushrooms
- 1 tin lentils, drained and rinsed
- 1 Tbsp all-purpose flour
- 1 tsp thyme
- 1 Tbsp fresh garlic
- 2 Tbsp tomato paste
- 1 cup vegetable stock (I used Ina Paarman)
- olive oil
- 5 medium-sized potatoes
- dash of plant-based milk (I used Almond Breeze Unsweetend)
- After peeling your potatoes, cut them in half and place in a large pot filled with water. Boil until soft.
- While the potatoes boil, chop the mushrooms, carrots, celery and onion. Transfer chopped veggies to a pan and sauté in olive oil for a few minutes on medium heat.
- Add your tomato paste, flour and thyme to the veggies and stir. Then, mix in your lentils.
- Lastly, slowly add your vegetable stock to the pan. Stir continuously while the mixture slowly thickens.
- To make your mashed potatoes, use a masher to mash your cooked potatoes until smooth. Add a dash of plant-based milk to make it creamy. Add salt and pepper to taste.
- Add the veggie filling to a baking dish and top with mashed potatoes. The rougher the surface, the crispier it will be! (Tip: Use a fork to make little peaks on the mashed potato) Bake in the oven for 10 minutes on 180°C until the top is crispy.
- Let cool momentarily before serving – the longer it sits, the more it will thicken.
Total Time: 45 mins