Red Meat Allergy Friendly Vegan Lentil Cottage Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Red Meat Allergy Friendly Vegan Lentil Cottage Pie

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Ingredients

6 servings

For the mashed potato topping

2 lbs russet potatoes, peeled and cut into 2-inch chunks
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
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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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