This vegan shepherd's pie, also known as cottage pie, is the ultimate comfort food! It's rich and hearty—full of mushrooms and vegetables in a savory sauce topped with creamy mashed potatoes. This is the perfect meal for chilly evenings to cozy up with!
Ingredients
- ⅓ cup mushrooms porcini if you can find them, otherwise any dried mushroom will do
- 1 cube vegetable bouillon
- 1¼ cups water
- 4 tbsp olive oil
- 2 carrots peeled and diced
- 1 small yellow onion finely chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 8-ounce can lentils drained
- ½ cup sun-dried tomatoes packed in oil drained and chopped
- 6 tbsp tomato puree
- ⅓ cup nutritional yeast or vegan parmesan optional
- Parsley or chives for garnish optional
Instructions
- Place the diced peeled potatoes in a large saucepan, cover with water, bring to a boil, and simmer for 15 minutes or until soft. Drain the water and roughly mash. Add plant-based milk, vegan butter, salt, and pepper, all to taste, and continue mashing until completely smooth. Set aside.
- In a medium bowl, add the dried mushrooms, bouillon cube, and water. Let the mushrooms soak for 8 minutes, and mix to dissolve the vegetable stock.
- Preheat the oven at 430 degrees F.
- Heat a large frying pan with the olive oil on medium heat. Add the carrots, onion, basil, oregano, rosemary, and thyme. Stir and cook until lightly soft.
- Add the tomato puree to the frying pan and stir. Take your soaking mushrooms and pour the liquid into the frying pan, holding back the mushrooms. Roughly chop the mushrooms before adding them to the pan as well. Add the chopped sundried tomatoes and lentils, and simmer until thickened.
- Once the cottage pie mixture is ready, spread it evenly in a casserole dish. Top with the mashed potatoes and sprinkle generously with nutritional yeast. Cook in the oven for 10 minutes or until the surface is golden. Garnish with parsley or chives and enjoy!
Storage - Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, place in a freezer-safe container and freeze for up to 3 months. Thaw and reheat before serving.
Can't find canned lentils? Use about 1 cup of cooked lentils instead.