Eosinophilic Esophagitis Friendly Vegan Lentil Cottage Pie
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Learn more →Ingredients
6 servings
For the mashed potato topping
- 2 lbs russet potatoes, peeled and cut into 2-inch chunks
- 3 tbsp vegan butter
- ½ cup plant-based milk, warmed
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry green or brown lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 cup frozen peas
- 1 tbsp vegan worcestershire sauce
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp fresh rosemary, finely chopped (or ½ tsp dried rosemary)
- 1 tbsp cornstarch
- 2 tbsp cold water
- salt and pepper, to taste
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (200°C). Place the potato chunks in a large pot, cover with cold salted water, and bring to a boil over high heat. Cook until the potatoes are completely tender and a fork slides through without resistance, about 15–18 minutes. Drain well.
- 2
Return the drained potatoes to the pot and mash with the vegan butter and warmed plant-based milk until smooth and creamy. Season with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
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