Vanilla And Bean

Sweet and Savory Vegetarian

Cottage Pie

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Warm, hearty, and comforting, this vegetarian (with vegan and gluten free options) cottage pie is a delicious way to celebrate the holiday season.

Cottage Pie {V+GF Option} | Vanilla And Bean

We’ve been out exploring. These crisp, dry, beautiful and super cold days won’t last long so I take advantage of getting outside and soaking up the last bit of sunshine before the dark winter days set in. But it has been so very cold; down in the low 20s for at least a week now. Unusual for us, this early into fall.

Cottage Pie {V+GF Option} | Vanilla And Bean

With the holidays approaching, I thought I would offer a savory recipe that is comforting, hearty and one that will feed a crowd.

Cottage Pie {V+GF Option} | Vanilla And Bean

Cottage pie, synonymous with shepherd’s pie, has a 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.

Cottage Pie {V+GF Option} | Vanilla And Bean       Cottage Pie {V+GF Option} | Vanilla And Bean      Cottage Pie {V+GF Option} | Vanilla And Bean

This recipe calls for a mix of mushrooms. I always include dried, easy to rehydrate, porcini (por-che-knee). 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.

Cottage Pie {V+Gluten Free Option} | Vanilla And Bean

Cottage pie served along side Roasted Brussels Sprouts with Pear and Thyme, crusty bread and a nice bottle of red creates a hearty and comfort worthy meal that celebrates the season, lovingly made in your kitchen and shared with friends and family.

A delicious ending to this unforgettable meal, is my quick and easy to pull together, bourbon apple cranberry cobbler with anise and vanilla bean. 

Cottage Pie {Vegetarian w/ Vegan Opt} | Vanilla And Bean

Rustic, vegetarian with vegan and gluten-free options, hearty, comforting and in season. I hope you enjoy this recipe as much as my family has.

Cottage Pie {V+GF Option} | Vanilla And Bean
5 from 7 votes
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Cottage Pie

Vegetarian cottage pie with gluten free and vegan options to suit everyone! Rustic, hearty and filling this cottage pie is pure comfort food packed with nutritious whole foods. A delicious way to celebrate the holiday season.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 7 -8 Generous Servings
Author Vanilla And Bean

Ingredients

For the Topping:

  • 2 1/2 lb Russet or Yellow Finn Potatoes washed and sliced to 1/4" thick pieces (skins on)
  • 3 Cloves Large of Garlic skinned and smashed
  • 2 tsp Sea Salt divided
  • 3/4 C Milk + 1 Tbs Apple Cider Vinegar both at room temperature (sub almond milk for vegan option)
  • 3 Tbs Unsalted Butter Earth Balance for vegan option
  • 1/4 tsp Ground Nutmeg

For the Filling:

  • 1 C French Lentils
  • 4 1/2 C Water divided
  • 1 Bayleaf
  • 1 tsp Sea Salt divided
  • 2 oz Dried Porcini Mushrooms See Note **
  • 8 oz Mixed Wild 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 Coconut Oil melted
  • 1 1/2 C Yellow Onion chopped
  • 1 C Parsnip small dice (about 1 large)
  • 1/2 C Celery small dice (about 2 pieces)
  • 1/2 C Carrot small dice (about 1 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:

  1. 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.
  2. Add the apple cider vinegar to the milk and whisk. Let stand for 5 minutes. (this is a shortcut to buttermilk).
  3. 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:

  1. In a 2qt sauce pan, add lentils, 2 C water, bayleaf and 1/2 tsp sea salt. Bring lentils to a simmer and cook on medium heat, uncovered for about 30 minutes. Set aside.

  2. While the lentils are cooking, boil the remaining 2 1/2 C water in a tea kettle. Place dried porcini in a bowl and pour the 2 1/2 C of very hot water over the porcini. Cover and rehydrate for about 30 minutes. Through a fine mesh strainer lined with cheese cloth, 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.

  3. Rough chop the porcini mushrooms. Set aside.

  4. Preheat oven to 375F.

  5. 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 throughly. Set aside.
  6. In a large saute' pan, add the coconut 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.

  7. To the saute' pan with the veggies, add the sherry, tamari, tomato paste, fresh thyme, 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.

  8. Taste the lentil mixture for seasoning. Adjust to taste.

To Assemble:

  1. Spoon the lentil mixture into a 2 quart casserole or dutch oven and gently spread the potatoes over the top (gently here because you don't want the potatoes to fall into the lentil mixture!).

  2. Bake at 375F on a parchment lined sheet pan for 30 minutes or until the mashed potatoes have a nice golden hue. Let rest for 10 minutes and serve.

Recipe Notes

Find dried porcini mushrooms at Whole Foods, Co-Op or health food stores. 

 

 

Comments

  1. 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!

    Reply

      • 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!

        Reply

  4. Oh my, Traci! This cottage pie is gorgeous! I’ve only made the shepherd’s pie that I grew up eating which, of course, includes meat, but I am very excited to try your recipe. I love the addition of the lentils and porcini mushrooms. And I must say…I feel like I’m sitting right at your counter as you’re preparing this gorgeous meal. Love it! Beautiful post!

    Reply

    • Thank you, Annie. :D I grew up on shepherd’s pie with meat too and it is one of my most favorite comfort foods for fall and winter. I knew I had to find an alternative, and this is it. I have a few other variations that are delicious, but always try to use seasonal veggies. In the summer I’ll use zucchini, tomato and corn. So glad you stopped by!

      Reply

    • I always depend on “comments” for recipes I am thinking of making; however, for the cottage pie recipe all I found were comments from people who have NOT made the recipe. Maybe further on in the comment section I will find some who have actually MADE the recipe. That’s what helps me.

      Reply

  5. 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!

    Reply

    • 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!

      Reply

  6. That looks so fabulous I love it! Cottage Pie is in my top 5 favourites but my children don’t like mashed potato so I hardly ever make it. Madness, now I have seen your delicious pie I am going to make it for myself and my husband!

    Reply

    • Hi Anna! Thank you for your kind words. It’s tough when you’re cooking for many and there’s multiple dislikes of something. I hope you’ll be able to enjoy the cottage pie anyway… perhaps the kiddos can scoop the mash off?

      Reply

  9. Oh my goodness, Traci! I love shepherd’s pie and love the look of your version! Lentils and mushrooms are such wonderful substitutes when you’re looking for a meaty texture. Combined with those mashed potatoes (love the addition of apple cider vinegar!) and that flavorful gravy, I could see this being the perfect winter meal. And your pictures are just beautiful! If we’re going to have this abnormally cold weather, we might as well embrace it and make delicious hearty meals like these :)

    Reply

    • No doubt, Julia and thank you! :D More comfort food please! And yes, lentils and mushrooms impart such a lovely earthy flavor. Mashed potatoes are pure comfort any way you fix em! Skins on please!

      Reply

  10. I always have to scroll through your post several times just to really take in the photos. You do the best job of making me feel like I am in the kitchen with you! I love it! This dish looks lovely, so perfect for a cold winter day!

    Reply

    • Awwwh, Annie. You made my day! I am totally dealing with light issues right now. Were so dark up here during winter it makes it such a challenge to shoot… and then theres the timing! Food blogger troubles :). This is a nice recipe for a cold fall or winter day! Hope you enjoy the recipe!

      Reply

  11. This looks wonderful. Beautiful photography, I love the rustic and elegant look. I made a broccoli and cheddar chicken shepherd’s pie, now I want to try this. Too bad I didn’t see this recipe before I posted my Thanksgiving recipe roundup. I’ll keep an eye out for my next roundup.

    Reply

    • Hi Matt! Thanks so much for your kind words. This is quite a rustic recipe.. but so hearty. A great fall/winter meal. Thanks for keeping me in mind for your next round up!

      Reply

  12. This sounds delicious! My mom and sister don’t eat meat, so I’m always looking for vegetarian meals that everyone in the family will love. This sounds like it will be a big winner at our house! And such beautiful pictures. Thanks for sharing!

    (PS-it’s been fun following you on Instagram!)

    Reply

    • Awwh, thank you Natalie! It’s a good one for meat eaters, I’ve found. The porcini add a texture, I think, that everyone enjoys! :D Thanks for following me on IG! It’s a fun place to connect! :D

      Reply

  14. This Cottage Pie (I never knew it also went by that name!) looks so warming and comforting! I love the addition of the lentils – I’m sure they fit in wonderfully with all the yummy mushrooms in your recipe! I made Shephard’s pie this past Saturday for dinner and it really hit the spot! Can’t wait to try your recipe next :) Pinned!

    Reply

    • Thanks so much Tina! We had a wind/rain storm a few nights back, so now, all the leaves are about gone too around here. Hope you enjoy the cottage pie!!

      Reply

  16. I love this comfort veggie cottage pie Traci! I like the use of lentils and mushrooms.Will have to try it, it is getting cold here so this is the perfect dish for this time of the year!

    Reply

  17. That photo of the huge leaf is so beautiful!!! The weather is finally feeling perfect here and I need to get out and go exploring more because it is nearly impossible with all the heat in the summer! For some reason I like the recipe title cottage pie much more than shepherds pie! It has a nice cozy ring to it! This looks awesome and I love dishes like this that combine some of my favorite things into one hearty dish! I can’t believe it is almost Thanksgiving :)

    Reply

    • Hi Izzy… the Big Leaf maple tree leaves are huge and turn such amazingly beautiful vibrant colors in the fall. So glad temps are more reasonable for you now. A good time to get out for sure! No doubt Thanksgiving is coming fast! :D

      Reply

    • Awhhh, Sarah. That’s so sweet! My mom was going nuts over this recipe! We live in different states so I couldn’t share the meal with her, but love that you and your mom can enjoy it. :)

      Reply

    • Thanks so much Deb! :D Yeah, the porcini and French lentils have such an earthy flavor, then pile on the potatoes to increase the comfort factor! I hope you enjoy the recipe Deb! Let us know how you do!

      Reply

  22. Somehow I feel that vegetarians get left out a little bit at Thanksgiving – of course we can fill our plates with side dishes (which is usually the best part) but there’s no big presentation dish like the turkey. Well, you’ve solved that problem. This would be an impressive dish to serve to vegetarians and non-veggies as well. Love lentils and mushrooms together with root vegetables. This is such a hearty, filling and special dish – perfect for Thanksgiving. Thanks, Traci!

    Reply

    • So true, Geraldine! It can be a tough time for some for sure. I remember my first vegetarian Tgiving… I didn’t know what I was going to do. I mean, we ALWAYS had turkey and sometimes ham! So, I ate sides! Not a bad thing, but no big presentation either. My occasional carnivorous husband liked this dish and he’s a pretty picky eater. The porcini give the pie a good texture that adds to the heartiness.

      Reply

  23. This is the perfect recipe to feed a crowd! I love the addition of porcini mushrooms here- such a gorgeous flavor. And do you know what else is gorgeous? That ladybug shot! Really, it’s lovely. I had one in my office the other day but sadly, I squashed it with my computer :( Beautiful meal, Traci!

    Reply

    • Great for a crowd, yes and if not, the leftovers freeze well! Thanks so much re: ladybug. It was so cold out that day and the sweet little insect was warming up on the log. I’m so sorry you squashed your computer ladybug friend. I’m sure the ladybug spirits in your abundant, lovingly tended garden have forgiven you and will bring great ladybug rewards next spring. :D

      Reply

  24. Mmmmmm, yes. This looks so wholesome and filling but actually healthy! I make a vegan shepherd’s pie, and I’m assuming that’s.. basically the same thing as cottage pie? I really need to get on expanding my root vegetable repertoire, too – I mean, parsnips?! I never even go there. You’re my inspiration, Traci. My INSPIRATION!

    Reply

    • My mouth is watering!!! My goodness, Traci, you’re kitchen creations make my knees buckle. My senses have been awakened!! Cottage Pie!!!

      Reply

    • You always bring a smile to my face Cheryl! :D Thank you! Yeah, Shepherd’s and cottage pie are similar. I’ve seen so many variations, especially with shepherd’s where corn, green beans and carrots are abundant. I guess it would depend on seasonal veggies too. Now go get you some parsnips, slice em’ up like fries, toss with coconut oil and fresh rosemary, put em’ on a hot preheated 425F pan, roast em up and enjoy the deliciousness! DO IT! :D

      Reply

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