MyNetDiary
Vegetarian Cottage Pie
MyNetDiary

Vegetarian Cottage Pie

Vegetarian comfort food at its finest! Prepare for Sunday dinner and enjoy easy-to-reheat leftovers.
  • 30 min Prep
  • 1h   15m Cooking
  • 8 serving Total
  • 2,589g Weight
227 cals/
serving
Vegetarian comfort food at its finest! Prepare for Sunday dinner and enjoy easy-to-reheat leftovers.

18 ingredients

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2 1/2 lb Red potatoes with skin raw
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3/4 cup Lentils raw
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1 cup Vegetable broth or bouillon low sodium
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1 tsp Mustard dijon
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1/4 tsp Table Salt Iodized
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1/2 tsp Pepper black
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1/2 tsp Garlic powder
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1 1/2 cup, chopped Carrots raw
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2 cup, chopped Onions raw
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1 clove Garlic raw
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1 cup, pieces or slices Mushrooms white raw
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1 tablespoon Olive or extra virgin olive oil
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14.5oz Tomatoes diced canned
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2 tablespoon Tomato paste canned
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3/4 tsp Oregano dried
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1/2 tsp, ground Thyme dried
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1 tbsp Worcestershire sauce vegan
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8 sprays, about 1/3 second each spray Vegetable cooking spray oil

10 steps

  • Make potato topping: In a large saucepan, combine potatoes with enough cold water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain well and set aside.
  • Bring 2 cups of water to boil in a medium saucepan. When water begins to boil, add dry lentils. Cook for about 20 minutes or until lentils are starting to soften. Cook longer if you prefer your lentils softer.
  • In a large bowl, mash potatoes with 1 cup broth, mustard, salt, pepper, and garlic powder. Set aside.
  • Place chopped carrots into a microwave-safe bowl. Add 2 tablespoons of water and cook on high for 4 minutes.
  • Mince garlic and finely dice mushrooms. In a large skillet, heat oil over medium heat. Cook chopped onion until softened, about 4 minutes. Add garlic and mushrooms. Cook for another 2 minutes.
  • Add cooked lentils, blanched carrots, diced tomatoes, tomato paste, oregano, thyme, and Worcestershire sauce to skillet. Mix well.
  • Cook lentil mixture stirring often until flavors have blended, about 5 minutes.
  • While the lentil mixture is cooking, preheat the oven to 350F.
  • Lightly coat a 3-quart (2.8 L) shallow casserole dish with cooking spray. Spoon lentil filling into prepared dish. Top with dollops of mashed potatoes.
  • Bake until heated through, 30 to 45 minutes. Let stand 10 to 15 minutes before serving.

Enjoy!

Tips:
Add 3 tablespoons of shredded cheese to the mashed potato topping before baking for additional flavor and creaminess.

One large onion equals about 2 cups chopped.

Brown or green lentils work well in this recipe as they hold their shape and provide a nice texture.