Indulgent Vegan Cottage Pie: A Plant-Based Twist on a Classic Comfort Food
Introduction:
Indulge in the ultimate comfort food experience with our Vegan Cottage Pie recipe. This plant-based twist on the classic dish combines hearty lentils, savory vegetables, and a creamy mashed potato topping for a meal that is both satisfying and nourishing. Whether you’re looking for a cozy dinner option or planning a special gathering with friends and family, this dish is sure to impress with its rich flavors and wholesome ingredients.
Ingredients:
For the Filling:
- 1 cup dry green or brown lentils
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas
- 1 cup frozen corn
For the Mashed Potato Topping:
- 4 large potatoes, peeled and diced
- 1/4 cup unsweetened almond milk
- 2 tablespoons vegan butter
- Salt and pepper to taste
Instructions:
1. Prepare the Lentil Filling:
- Rinse the lentils under cold water and drain. In a saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the lentils are tender.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes.
- Add the sliced mushrooms to the skillet and cook for an additional 3-4 minutes until they begin to brown.
- Stir in the tomato paste, dried thyme, dried rosemary, salt, and pepper. Cook for 1-2 minutes, then add the cooked lentils (drained if necessary), frozen peas, and corn. Stir well to combine and simmer for another 5 minutes.
2. Prepare the Mashed Potato Topping:
- While the lentil filling is simmering, place the diced potatoes in a large pot of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Add the almond milk, vegan butter, salt, and pepper. Mash the potatoes until smooth and creamy.
3. Assemble and Bake:
- Preheat the oven to 375°F (190°C). Transfer the lentil filling to a baking dish and spread it out evenly.
- Spoon the mashed potatoes over the top of the lentil filling, using a spatula to spread them out evenly.
- Place the baking dish in the preheated oven and bake for 25-30 minutes until the mashed potatoes are golden brown and the filling is bubbling around the edges.
Nutritional Information:
- Our Vegan Cottage Pie is packed with fiber, protein, and essential nutrients, making it a wholesome and satisfying meal option. With lentils providing a good source of plant-based protein and vegetables adding vitamins and minerals, this dish is both delicious and nourishing.
Smart WW Points:
- Indulge in our Vegan Cottage Pie without worrying about your Smart WW Points. With carefully selected ingredients and portion sizes, this recipe allows you to enjoy a hearty and satisfying meal while staying on track with your wellness goals.
Conclusion:
- Elevate your dinner table with our Vegan Cottage Pie, a comforting and wholesome dish that the whole family will love. With its rich flavors, hearty texture, and nourishing ingredients, this recipe is perfect for any occasion. Serve it up for a cozy night in or impress your guests at your next gathering with this delicious plant-based twist on a classic favorite.