• 25
    min
    Prep Time
  • 45
    min
    Cook Time
  • 70
    min
    Ready in

  • per
    Yield
  • 350
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Main Course
  • Allergens:potatoes,carrots,celery,wheat (flour)
  • Seasons:fall,winter
  • Cuisines:
  • Courses:dinner

Recipe Description

A hearty and warming lentil cottage pie, perfect for chilly evenings. Packed with savory lentils, vegetables, and topped with a creamy potato mash, this vegan version of the traditional dish will satisfy the whole family.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 sticks of celery, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1.5 cups green lentils, rinsed
  • 3 cups vegetable broth
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 4 large potatoes, peeled and diced
  • 1/4 cup almond milk
  • 2 tablespoons vegan butter
  • Salt and pepper to taste

Steps:

  1. Preheat the oven to 400°F (200°C).
  2. In a large pan, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until soft.
  3. Add the garlic, thyme, and rosemary, and cook for another minute.
  4. Stir in the lentils, vegetable broth, and tomato paste. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until lentils are tender.
  5. In a small bowl, mix the flour with a little water to make a paste, then stir into the lentil mixture to thicken. Season with salt and pepper.
  7. Spoon the lentil mixture into a baking dish. Top with the mashed potatoes and smooth the top.
  8. Bake for 20 minutes, or until the top is golden. Let stand for 5 minutes before serving.

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Vegor “The scientist”

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