Warm, hearty, and comforting, this Vegetarian Cottage Pie is packed with lentils, mushrooms, veggies and herbs. It feeds a small crowd and is a festive way to celebrate the holiday season or anytime a cozy meal is needed. This recipe is vegetarian, easily vegan and gluten free! [ see VIDEO on recipe card! ]
A Comforting Veggie Cottage Pie
Because so much of the holidays centers around food, when I first went vegetarian, this was an uncomfortable time for me. After all, the whole meal during Thanksgiving centers around a turkey and traditionally, for our family at Christmas, a pork roast or ham. How do I be a grateful guest and subtlety turn down turkey or ham? What was I supposed to prepare if hosting? Would people be interested in shifting traditions to a vegetarian (or vegan) feast?
Back in the day, the Internet was just emerging, so turning to it for help or suggestions was out. There were few vegetarian cookbooks and I only knew one other vegetarian, my sister. So, I started experimenting, thumbing through magazines for ideas and turning old meat based favorites into new vegetarian favorites.
Cottage Pie vs Shephard’s Pie
This Cottage Pie is one of those old favorites and adapted heavily from my mom’s original, meaty and crave-worthy Shephard’s Pie.
Cottage pie, synonymous with shepherd’s pie, has many variations but in traditional form it’s a meat pie with a mashed potato crust. In this cottage pie, French lentils and mushrooms replace the traditional meat ingredients however, the sought after umami is still apparent.
This recipe calls for a mix of mushrooms. I always include fresh, but also easy to rehydrate dried porcini (por-che-knee) and sometimes oyster mushrooms if I can find them. Any dried mushroom will do. They have a hearty texture with an earthy flavor that pairs well with French lentils. The best part about the rehydration process is the divine broth that is created from soaking the porcini; I use this broth, in part, to create the gravy.
At a Glance: How to Make Vegetarian Cottage Pie
- First, start by cooking the potatoes in a big pot of water. Rehydrate the dried mushrooms by pouring boiling water over them and letting them set until tender. Put the lentils on to cook.
- Next, prepare the veggies by chopping them into bite size pieces: onion, celery, carrots, parsnips and fresh and rehydrated mushrooms.
- Continuing, saute the veggies and add in the flavor builders like sherry (or a glug of red wine), tomato paste, and herbs. Stir in the reserved mushroom broth, flour or corn starch (if gluten free) and the cooked lentils.
- Last, mash the potatoes, assemble the pie and bake!
Pro Tips
- This Vegetarian Cottage Pie recipe is labor intensive. There’s a lot of chopping, tasking and multiple pans to deal with. That said, this can be made in a Dutch oven which will reduce the overall pans necessary to cook and clean for this recipe.
- Make a Vegan Cottage Pie by omitting the butter in the potatoes and using either olive oil or a vegan butter alternative.
- Make the recipe gluten free by omitting the flour and using cornstarch instead.
- Make ahead? Yes please! Bake, then cool. Cover the Veggie Cottage Pie in foil or lid the Dutch oven and refrigerate for up to two days. Reheat uncovered in a 350F oven for about 20-25 minutes.
- Freezer friendly? Yes please! Store in individual containers and freeze for up to two weeks.
More Vegetarian Holiday Recipes to Love
- Roasted Brussels Sprouts with Pear and Thyme
- Butternut Squash and Kale Lasagna
- Potato, Mushroom and Pea Pierogies
- Maple-Roasted Cardamom Spiced Carrots and Apples
- Black Eyed Pea Sweet Potato Cornbread Pot Pie
Vegetarian Cottage Pie with Lentils and Mushrooms
Servings:7 -8 Generous Servings
Calories:239kcal
Warm, hearty, and comforting, this vegetarian Cottage Pie is packed with lentils, mushrooms, veggies and herbs. It feeds a small crowd and is a festive way to celebrate the holiday season or anytime a cozy meal is needed. | This recipe is vegetarian, easily vegan and gluten free option.
Ingredients
For the Topping:
- 2 1/2 lb (1.15kg) Russet or Yellow Finn Potatoes washed and sliced to 1/4" thick pieces (skins on), about 5 medium potatoes
- 3 Cloves Large of Garlic skinned and smashed
- 2 tsp Sea Salt divided
- 3/4 C (180g) Milk + 1 Tbs Apple Cider Vinegar both at room temperature, I use cashew milk
- 3 Tbs Unsalted Butter Earth Balance or olive oil for vegan option
- 1/4 tsp Ground Nutmeg
For the Filling:
- 1 C (175g) French Lentils
- 4 1/2 C (1.15kg) Water divided
- 1 Bayleaf
- 1 tsp Sea Salt divided
- 1 oz (28g) Dried Porcini Mushrooms or other dried mushroom, See Note **
- 8 oz (250g) Mixed Mushrooms de-stemmed and sliced (cremini, button, chanterelle, oyster etc)
- 3 Tbs All Purpose Flour or 2 Tbs organic cornstarch for gluten free option
- 1 Tbs Olive Oil
- 1 1/2 C (175g) Yellow Onion chopped, about 1 small onion
- 1 C (95g) Parsnip small dice, about 1 large
- 1/2 C (30g) Celery small dice, about 2 stalks. Reserve the leaves and chop if available.
- 1/2 C (200g) Carrot small dice, about 2 carrot
- 2 Tbs Dry Sherry
- 1 Tbs Tamari
- 1 Tbs Tomato Paste
- 1 Tbs Fresh Thyme Leaves
- 1/2 tsp Ground Pepper
For Garnish:
- Chopped Chives
- Leaves Fresh Thyme
- 1/4 tsp Ground Black Pepper
Instructions
For the Topping:
- Place 1 tsp of salt, garlic cloves and potatoes in a large saucepan. Cover with water, bring to a boil and simmer until potatoes are fork tender; about 20-25 minutes. Drain and allow to set uncovered to steam off excess water for about 10 minutes.
- Add the apple cider vinegar to the milk and whisk. Let stand for 5 minutes. (this is a shortcut to buttermilk).
- To the pot of potatoes and garlic, stir in remaining 1 tsp of salt, nutmeg, pepper, butter and milk mixture. Mash until potatoes are smooth and creamy. Adjust seasoning as needed. Set aside.
For the Filling:
- Meanwhile, In a medium sauce pan, add lentils, 2 C (460g) water, bayleaf and 1/2 tsp sea salt. Bring lentils to a simmer and cook on medium heat continuing to simmer, uncovered for about 30 minutes. They should be tender when done. Set aside.
- While the lentils are cooking, boil the remaining 2 1/2 C (690g) water in a tea kettle. Place dried porcini in a bowl and pour the 2 1/2 C (690g) of very hot water over the porcini. Cover and rehydrate for about 30 minutes. Through a fine mesh strainer lined with cheese cloth or coffee filter, drain the porcini pushing/squeezing the porcini and excess broth through the strainer, reserving the broth into a large 2-4 C measuring cup. Set the broth aside, remove the cheese cloth, and put the porcini in the strainer. Rinse the porcini under cold running water over the sink. Squeeze out excess water through the strainer and into the sink.
- Rough chop the porcini mushrooms. Set aside. Preheat oven to 375F (190C).
- If the mushroom broth does not reach the 2 1/2 C mark, add enough water to yield 2 1/2 C broth total. Pour 1/2 a cup of the broth into a separate container and add the flour (or cornstarch). Whisk thoroughly. Set aside.
- In a large saute' pan or Dutch oven, add the oil. Heat to shimmering. Turn heat to medium and add the onion, parsnip, celery, carrot, all mushrooms, and remaining 1/2 tsp sea salt. Saute' for about 7 minutes, stirring occasionally. The veggies should be tender.
- To the saute' pan or Dutch oven with the veggies, add the sherry, tamari, tomato paste, fresh thyme, reserved celery leaves (optional), ground pepper, 2 C of mushroom broth and lentils. Heat through on medium heat just to a simmer. Add the flour/broth (or cornstarch) mixture and simmer, whisking gently, until mixture thickens, for about 2-3 minutes.
- Taste the lentil mixture for seasoning. Adjust to taste.
To Assemble:
- Spoon the lentil mixture into a 2 quart casserole or if using a Dutch oven, simply keep the lentil mixture in place. Gently spread the potatoes over the top of the lentil mixture (gently here because you don't want the potatoes to fall into the lentil mixture!). Spread with an offset spatula if desired (like spreading icing on a cake) and use a fork to make decorative marks if desired. Optional: If opting for browning on the potatoes (as seen in the pictures), drizzle a bit (about 2 T) of olive oil over the top of the potatoes, then follow the *directions below for broiling.
- Bake at 375F (190C) on a parchment lined sheet pan for 30 minutes or until the interior is bubbly (or bubbling over) and mashed potatoes have a nice golden hue. *Optional Broiling: To get a bit of browning on the potatoes (as seen in the pictures), set oven on broil just before the end of baking and move the cottage pie to the top rack broil for about 4-5 minutes or until desired golden/browning is achieved. Let rest for 10 minutes and serve with a garnish of fresh thyme and chives sprinkled over the top of the potatoes.
- To Store: Store in a lidded container or cover casserole in foil and refrigerate for up to two days. Gently reheat in a 350F oven for about 15-20 minutes. Or freeze for up to two weeks. Thaw overnight in the refrigerator before reheating.
Video
Notes
**Find dried porcini (or other) mushrooms at Whole Foods, Co-Op or health food stores. They can also be purchased on Amazon. I like Mycological.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 239kcal | Carbohydrates: 37g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 1204mg | Potassium: 1058mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1795IU | Vitamin C: 27.6mg | Calcium: 84mg | Iron: 6.2mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
I made this a couple of nights ago – it is a LOT of chopping – but so worth it. I had to add water to get the lentils to the soft spot, but then there was water left in the pot, I should have drained it. I used russet potatoes and I don’t know what was wrong, but they were definitely not spreadable. More like plopping dumplings on top of the stew below … any suggestions?
Hi Maggie! So glad you enjoyed the cottage pie! Thank you for your note. For the potatoes, it sounds they could use more milk. Drizzle in a bit more at a time, until desired consistency. That will help get them to spreadable.
Delicious. I did a leek (sauteed in butter), gruyère cheese and potato topping (as I had leeks needing to be used up!) Paired well with the fabulous filling. Due to ingredients I had at home, I needed to use more dried than fresh mushrooms, and miso paste (plus a dash of soy sauce) rather than tamari. But the base recipe rocks! Thank you!
Hi Sally-Marie! Thank you for your note and sharing tips – omgee those potatoes tho! I bet all those dried mushrooms added extra umami!
This is Really amazing, Traci! thanks for sharing with us.
I made this yesterday and ended up with two good sized ‘pies’. Due to COVID lock down I could not get hold of dried porcini mushrooms so substituted a good sized teaspoon of shiro miso. No sherry in the house, either, and only button mushrooms available .. not sure how this would turn out, but had everything else so just ran with what I had.
It was delicious. I am sure it lacked some depth of taste and character due to the substitutions / no sherry / no wild mushrooms, but nonetheless it turned out absolutely delicious.
Hii Marina! Thank you for your note and giving the recipe a go (kudos to you for using what you have on hand)! I’m so happy to hear it turned out to your liking :D
Made this a few days ago and, LOL, labor intensive doesn’t begin to describe my cooking-by-mistake method! Bite sized chopping ended up as minced -and that was by hand! So I re-chopped and am waiting to use the minced (did I mention I chopped them that small by hand?) parsnip, carrot, celery and onion for something else. However crazy-long this took me to make (others will fare better with the time), it was delish. Question: my lentils were rather crunchy. I used the 2 cups of water and even added a bit at the end of cooking them b/c they still weren’t tender. The texture added a nice pop (sort of like corn kernels in a meat-based pie) but I’m wondering if you expect them to be softer and, either way, what do you suggest to soften them a bit?
Hi Tonya! So happy to hear you enjoyed the recipe… thank you for coming back and leaving a note. But woah, all that mincing by hand? At least you’re now prepped for a good soup or stew! For the lentils, they should be tender after cooking for 30 minutes. Cooking longer should remedy them not being tender. Just add more hot water.
Wow! Did not expect a reply from you today as I know you’re cooking! Thank you and I will cook them longer with more water.
Thank you, I’ll try that.
Do you have any thoughts on what to use instead of potatoes? I am allergic to them.
Hi Donna! You could give mashed cauliflower or mashed sweet potatoes a go (if not allergic to sweet)!
Hosting Thanksgiving is always a big undertaking but I think it’s my favorite meal. I always try to make as many things ahead of time as possible. This recipe sounds like hearty option for those not feasting on the turkey. Hope you enjoy putting together your Thanksgiving menu!
Wow! Thank you so much! My meat loving husband had two huge servings! Yum! Yum!
Day made, Teresa! Hooray for mushrooms and lentils! I find them to be an irresistible combination too. Thank you for coming back and leaving a note!
Thank you! I made this pie and it was AMAZING. I feel so fortunate to have found your blog, with all its healthy, beautiful, fine food. We feasted!
I rarely come across a new recipe that I decide to try on the very same day, but yours looked too good to pass up. It turned out beautifully! When I make this dish again I will likely use fewer lentils (1/2 cup) and keep everything else as is. Thank you for the delicious, hearty dinner idea!
Hi Sheila! Hooray! Thank you for your note! So happy you enjoyed the recipe… hearty and oh so cozy this time of year! :D
Hi Traci!
I love this recipe and the photos! I have made a vegetarian version of Shepherd’s pie before..this is so much more rustic..the mix of mushrooms looks exotic and will certainly amp up the flavor.
Not a radish lover, and never tried a parsnip thinking it will taste similar.
Thanks for sharing this!
Hi there Pragati! Thank you for your kind comments. I am not a radish lover either (the one veggie I won’t eat) but parsnips actually taste similar to carrots. They are very mild. One way I love to eat them is roasted at 425F tossed in coconut oil and rosemary leaves like french fries. Oh, they’re excellent! I hope you’ll consider trying them!
You’re welcome Debbie! Thank you for stopping by :D !
this looks soooo good. I have been looking for a good veggie shepherds pie recipe. can’t wait to put this together.
Hi Maggi! Thank you for writing. I hope you enjoy the recipe!