Vegan Lentil Cottage Pie
Cottage pie is the kind of deeply satisfying, stick-to-your-ribs dinner that feels like a hug on a cold night, and this plant-based version delivers every bit of that comfort. The filling is built on green lentils simmered low and slow with onion, carrots, celery, garlic, diced tomatoes, and fragrant rosemary and thyme — it's hearty, savory, and genuinely meaty in texture without any animal products in sight. A cornstarch slurry thickens everything into a glossy, rich sauce that holds together beautifully under the topping, so you get that perfect scoop every time. The crown is a cloud of buttery mashed russet potatoes made with vegan butter and warmed plant-based milk, forked into ridges that turn golden and slightly crisp in a hot oven. This is the kind of dish that makes six people very happy at the table, and it reheats like a dream the next day. Scatter a little fresh parsley over the top before serving and it looks like you really put in the effort — even though the process is mostly hands-off simmering and mashing.
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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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