Fructose Free Vegan Lentil Cottage Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

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Ingredients

6 servings

For the mashed potato topping

2 lbs russet potatoes, peeled and cut into 2-inch chunks
3 tbsp vegan butter
Earth Balance Vegan Buttery Sticks Organic Dairy-Free Butter with Peruvian Salt, 10 oz Monty's Dairy Free Plant-Based Butter Original Wildbrine Wild Creamery Cultured & Plant Based European Style Butter Alternative Wildbrine Wild Creamery Cultured & Plant Based Oat Butter Alternative, Gluten Free
See all
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
Ingredient note
Tomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
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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